We will soon enjoy lots of spring greens in our boxes, and that\u2019s great, because I LOVE greens and missed Bob\u2019s beautiful assortment over the winter. Here\u2019s what I do with them (other than the salad I make first thing when I get home from the farm).<\/p>\n
The best way I found to manage my greens in the cafe was to immediately remove all ties and rubber bands, wrap them in a slightly moist towel and put them into the refrigerator. Of course if the greens arrive already moist, there is no need to dampen the towel. I use microfiber towels that I can get in big batches at Home Depot. Even the more sensitive greens keep well this way for several days, often as long as a week. I check the towel periodically to make certain it stays very slightly moist.<\/p>\n
As soon as I can get to it, I cut up all the sturdier greens (I prefer Middle Eastern-style salads, where the greens are cut into small pieces). I put the cut greens into a salad spinner, fill it with cold water, swish around, lift the basket to drain the greens, empty the base of the spinner, and return the basket with greens for spinning to dry. If the greens have more dirt particles attached than usual, I may run them through twice.<\/p>\n
Then I transfer the greens to a clean microfiber towel to wrap and store in the \u2018fridge except for the portion I want to use right away. The stored greens are there, ready for use in various salads \u2026 and as they begin to get older, they\u2019re a great addition to a stir-fry.
\nSpeaking of stir-fry, here\u2019s a Bok\u00a0Choi and Radish Stir-Fry I made last season. Quantities will vary depending on what we get:<\/p>\n
BOK CHOI AND RADISH STIR-FRY
\nIngredients<\/b><\/p>\n