Summer Greens Are Amazing

For the freshest, just out of the garden flavor, visit our farmers market stand for some amazing greens. We are at the market right now getting set-up (I wrote and scheduled this post at 4:00 this morning.) I think the cooler weather over the last few weeks has contributed to the exceptional flavor. We have:

1. Baby spinach is back after taking a break for a few weeks.
2. Spring mix with gorgeous baby kale, 4 varieties of lettuce, baby beet greens and a touch of sweet ruby
3. Red Russian Kale micro greens, very small
4. Baby Kale
5. Arugula, Arugula, Arugula zesty and fresh
6. Sweet Ruby
7. Cress
8. Dandelion Greens

Don't miss the fresh basil and cilantro. 

We picked 20 pounds of beautiful basil yesterday evening. Stand half way between the onions and the basil for the Italian experience.

How to Grow and Use Dandelions

You know those annoying yellow blossoms that fill your yard in the spring. Well the greens from those plants prior to blooming are very bitter and very good for you.

We intentionally plant crops of Italian Dandelions for harvest all summer long. These are cousins of the yard variety and do not bloom the same way.

We take several pounds of greens to the Farmers Market each week and often sell them all.

Dandelion greens are full of vitamins and are a diuretic. The bitter flavor stimulates the digestion.

Settlers used to make salads of these greens after the long winter to improve their health and vitality.