Ferry Plaza Farmers Market GUIDE to GREENS Here is a selection of some of the more common (and a few unusual) greens you’ll find at the Ferry Plaza Farmers Market. Although many greens can be found in the market all year, they are most abundant in the spring, with over 40 types available. You can find a list of the farms that grow greens at the end of this guide and discover more varieties and recipes at www.cuesa.org.

To store greens, we recommend keeping them in a container, plastic bag, or salad spinner in the refrigerator. You can also wrap them in moist towels and keep them in the crisper.

Amaranth greens: Though often a Chard: Chard has wide, fan-like deep reddish color, these “greens” leaves and a thick, crunchy stalk are eaten when young and have a that comes in a variety of colors. slightly sweet flavor. They can be It can be eaten raw, but cooking cooked like spinach. Unless they are makes it sweeter and less bitter. very young, it’s best to chop them The stems take longer to cook than before cooking. the leaves, so throw them into the pot first.

Arugula: This delicious leafy Collards: Collards belong to the enhances any salad with its pep- family, making them pery flavor. Arugula is great on an excellent choice in the cooler pizza (added at the end of baking) months. Their blue-green leaves are or sandwiches. Look for freshly cut broad and smooth in texture, and arugula with firm and tender green their size makes them a good torti- leaves. The more mature leaves lla substitute for wraps. have a more pungent bite.

Beet greens: Beet greens are rarely Cress: Cress is closely related to sold on their own—they come with the and, like its rela- the roots when purchased by the tive, it is a fast-growing herb with a bunch. Similar in taste to chard and tangy, peppery flavor. It is generally spinach, the leaves are flat with ribs cultivated in warmer climates with that match the color of the beet moist soil. Its leaves are commonly and are generally steamed, sau- used in salads and sandwiches or as téed, or braised. a garnish.

Broccoli rabe: Popular in Italian, Dandelion greens: These greens Chinese, and Portuguese cooking, have a bitter flavor that mellows broccoli rabe, or , has many when cooked. They are delicious jagged-edged leaves and a bud steamed or braised and can be that resembles broccoli, sometimes used in place of spinach. They also with small, yellow flowers that are make a complex and spicy addi- also edible. The taste is similar to tion to your favorite grilled cheese broccoli but more bitter. sandwich. Fava greens: Fava greens are simi- Nettles: Nettles have long been lar to young spinach, but the leaves used as a medicinal herb. When are thicker, with a milder flavor. cooked, the leaves have an earthy The leaves are most tender early in flavor and become very soft, mak- the season, which lasts through the ing them perfect for blending into end of spring. Add them to salads a soup. Be careful when handling or cook them in pasta or eggs. raw nettles; blanching or cooking them will remove the sting.

Kale: Kale can be eaten raw (add- Pea shoots: Typically available ing a punch to salads) or cooked. in the spring, pea shoots are the Look for crisp stalks and unwilted leaves that adorn the common pea leaves. Varieties available at the plant. They are bright green, crisp, market include Green, Curly, and taste much like their namesake. Lacinato (“Dino”), Red Russian, Enjoy them raw or cooked, paired Redbor, Siberian, and Spigarello. with meat, beans, and pastas.

Lettuce: Usually eaten raw, lettuce Orach: Also called mountain spin- has tender leaves with a crunchy ach, this bright magenta vegetable rib. There are six common cultivar has a mild chard-like flavor but groups for lettuce—butterhead, tastes saltier than most greens. Chinese lettuce, iceberg, looseleaf, It can be eaten raw in salads or romaine, and summer crisp—but cooked like spinach. Like beets, it hundreds of varieties exist within can color a whole dish pink! each of these categories.

Mizuna: This Asian green, a mem- Spinach: Spinach has been culti- ber of the mustard family, has vated for over 2,500 years. It is full delicate, frond-like, bright green of iron, calcium, fiber, and vitamins leaves. Mizuna is a very hardy plant A and C. It also contains folic acid, (both heat and cold tolerant) with chlorophyll, and antioxidants. It has a characteristic fresh peppery-cab- a subtle yet assertive flavor, often bage flavor. with iron or metallic notes.

Mustard greens: These flavorful, Tatsoi: An Asian green also known spicy greens come from the same as spoon mustard, tatsoi has dark plant that makes mustard seed. green spoon-shaped leaves, a soft Mustard leaves can be flat, crinkled, creamy texture, and a subtle yet or ruffled, and can take on a num- distinctive flavor. Tatsoi is a great ber of colors, including beautiful addition to salads or stir-fries. reds and purples.

Learn more about greens and find recipes at www.cuesa.org. Look for greens at these farms: Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Green Gulch Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables

Support LOCAL FARMS at the Ferry Plaza Farmers Market Year-Round, Rain or Shine | Saturday 8 am–2 pm | Tuesday & Thursday 10 am–2 pm