This week a couple of interns picked some wildflowers that had grown up on the side of our plot. Adding the flowers to our booth made for a very pretty presentation. Another interesting marketing trick I learned this week: when your greens begin to bolt, you can still harvest the leaves and sell them as "braising greens." The braising helps with the bitterness. Before they bolt they can be sold as salad greens. In addition to our "encore mix," which is a medley of your regular romaine and red lettuces we also grow and sell a "spicey mix," which is a mix of mustard and mizuna greens. The kick is similar to that of horseradish and ranges from very subtle to sinus clearing. The spicey mix is great as a salad, with a dijon vinegarette or perhaps a sesame and roasted garlic dressing. If you need something more than a salad, try throwing the spicey mix on a burger, add some caramelized onions and you got yourself a gourmet Americana treat. Can you tell the spicey mix is my favorite?
3 comments:
I wish I was there with my girls. I took them to our local Sun Harvest grocery today (farmers market has yet to get started in full swing) and the BEGGED me for rainbow chard. Love that. Of course we added that to our cart and the best part is-they will actually eat it.
Isn't the rainbow swiss chard lovely? One of the inetrns is planning her wedding and is thinking of carrying a bouquet of colorful chard and beets! We kind of geek out when it comes to vegetables.
Mmm. Sounds great! We're hoping to make it out to our local farmer's market tomorrow.
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