Hardy greens include bunched greens with thicker leaves that can be eaten raw or cooked. This includes vegetables like kale, and cabbage. We also think of broccoli and cauliflower in this category.
Hardy greens we grow:
We grow heads of broccoli throughout the summer and fall. We also grow overwintering Purple Sprouting Broccoli that matures in February and March after spending the fall/winter in the field.
Storage Tips: Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed plastic bag. Raw broccoli requires air circulation. A perforated plastic bag is fine.
To freeze, cut washed broccoli into florets and stalks into pieces. Steam or blanch about five minutes. Plunge into ice water to stop cooking, drain thoroughly, and place in sealed bags or containers. Freeze up to 12 months.
We grow both green and red Brussels sprouts. In September we “top” them by cutting the top growth point off and bunching them like young collards. Tasty! In the late fall and winter the sprouts mature and we harvest both by the stalk and individually as needed. Finally in the spring, as the plants begin to think about flowering we harvest Brussels sprout rapini, perhaps the tastiest of all.
Storage Tips: Brussels sprouts can be stored in a plastic bag in the refrigerator crisper drawer. Do not remove the outer leaves before storage, wait to remove them before use.
We grow many varieties of cabbage including red, green, savoy, and Napa cabbage.
Storage Tips: Refrigerate cabbage in the produce drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.
We grow cauliflower in the summer and fall and when we’re lucky with a mild winter, we also grow overwintering cauliflower which is an amazing late winter/early spring treat.
Storage Tips: The best way to store cauliflower is in the refrigerator in a plastic or paper bag. Store cauliflower with the stem-side down to prevent any moisture from collecting in the florets and possibly causing the head to spoil. The cool temperatures of the crisper drawers in a refrigerator will keep a raw, unwashed head of cauliflower fresh for a week to 10 days.
We grow Rainbow Chard for a variety of stem colors in diverse bunches.
Storage Tips: Place chard in a plastic bag—without washing it—and place it in the fridge. For long term storage, wash it thoroughly and cut off the woody stems. Blanch the chard by plunging it into boiling water for two minutes and then immediately placing it in ice water. Drain off the excess water and package it in freezer bags for future use.
Collards are the new kale.
Storage Tips: Store unwashed collard greens in a plastic bag, in the refrigerator. Collard greens and many other leafy greens may wilt easily. Often, they are just dried out which can occur even if the greens remain in constant refrigeration. To refresh collard greens, submerge the wilted greens in cold water and keep in the refrigerator overnight.
We grow several varieties of kale including lacinato (aka dinosaur kale), red Russian, and green curly types.
Storage Tips: To store, keep kale refrigerated in an airtight bag. It can typically be stored for up to 5 days, but you may notice the flavor increase in bitterness with longer storage. Only wash the kale when you are ready to use it as washing before storage will promote spoilage.
We grow several types of mustard greens for mixes and bunches. Our favorites include the Oak Fire Mix from Adaptive Seeds and Ruby Streaks.
Storage Tips: Mustard Greens can be stored in a plastic bag in the vegetable drawer. They’re best eaten soon after receiving them.