A non-exhaustive compilation of creative ideas for your spring greens.
Slowly but surely, spring is arriving here in New Jersey. Our year-round CSG members are fortunate enough to enjoy farm-fresh greens all through the winter, but that doesn’t make us any less excited for the colorful variety and abundance of spring vegetables: lettuces, arugula, peas, radicchio, kale, hakurei turnips, scallions, scapes, herbs, and so much more.
(And if you haven't signed up for your share yet, do it now to get in on the goodness ASAP!)
Our generously sized shares can sometimes leave one feeling dazzled by the possibilities. What to do with all this freshness? If you’d like to do a deep dive, you can watch the recording of a webinar that the Foodshed Alliance asked me to host on this very topic.
I’m also excited to share a few of my favorite ways to make the most of spring greens. From light and crisp to hearty and filling, we’ve got something to suit any appetite.
Genesis greens are so delicious and nourishing that sometimes all you need is the right salad dressing.
Sometimes you want to make your salad the centerpiece of the meal—and we support that! Here are some of my favorite salads that are hearty enough to stand on their own as a full meal. Feel free to shake things up by substituting the vegetables you have on hand and the flavors you like best, or use these recipes as a jumping-off point for a unique salad of your own!
Now get out there and start cooking!
By Kate Munning