20150513_091112Hoop House Greens

Many of our winter and spring greens at the farm are grown in our high tunnel, a.k.a. “hoop house”.  The possibilities are endless, in our opinion, and we do like to grow a wide variety of them, from Asian greens to salad greens, braising greens to herbs.  Many are interchangeable, especially many of the Asian greens that are in the mustard/cabbage family. Once you get the hang of using greens, you will find that they are easy to use and quick to prepare with a bare minimum of additional ingredients!

As with salad greens, cooking greens that are not going to be used immediately should be stored in the refrigerator, protected in a plastic bag or container so that they do not wilt or dry out.  A little moisture will help, but don’t store them soaking wet.  Most greens will keep for a week and some even longer!

Polenta with Hoop House Greens, Caramelized Onions and Asiago

-Braising Greens

Dry-sauteed braising greens

-Dandelion greens

Yes, you can use the kind that you find in the yard (be careful that they have not been sprayed with anything!), but the cultivars are very tasty and more substantial!

Simple Sautéed Dandelion Greens

Creamed Sesame Dandelions

Mustard Greens

Red lentil and Mustard Green Soup II

Indian Saag

Pinto Beans and Mustard Greens

Mustard Leaf

Mustard Leaf


Fried Rice with Carrots and Mizuna Stems

Warm Sesame Radish and Mizuna Pasta

Veggie Box Stir-fry


Summer Vegetable Spaghetti Pasta


Sorrel Soup

Sorrel Cream Sauce with Garlic

Sorrel Leaf and Garlic Scape Spread

Sorrel Pesto

Turkey or Chicken Sorrel Soup




Tatsoi with Mushrooms for 2

Turnip Greens

Turnips and Greens with mushrooms and Black Beans


Kale and Cannellini Wrapinis

Layered Vegetable Casserole

A few kale recipes

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