Collard Greens Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Greens are used as you would cooked spinach or used as a garnish.
Also called colewortsand collie greens, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Originating in the Mediterranean basin, collards were a favorite food of the ancient Greeks and Romans.
Collard Greens are used widely in the cuisine of the Southern USA.
Picking Watermelon
Good-quality watermelon will be firm, evenly-shaped, heavy for its size and have a deep-pitched tone when slapped with an open palm. (Medium to large (...)
Read More
Tip/Trivia of the Day Archive
View All
Locally Grown Is Complex
Friday, October 11, 2013