Keeping all of our greens fresh: Some people say to wrap spinach and chard in paper towels and enclose in plastic wrap. We have found that this is not necessary. If we have already bagged your greens, like with the mixed greens, simply put them in your crisper drawer with the bag slightly open. We’ve had them last for up to 10 days in our refrigerator. In the days after harvest, the moisture from our initial washing will leave the bag. As the week goes on and the greens loose this moisture, sealing the bag with a tie is recommended.
Notes on Spinach and Chard: Both spinach and chard are excellent sources of vitamins A and C, potassium, and iron. Green leafy vegetables or “cooking greens” such as spinach and chard are also sources of calcium and magnesium. Chard, an offshoot of the beet family, is especially good for those with sensitivity to oxalic acid. One way to clean chard is to fill a large bowl with cold water and 2 tablespoons of vinegar or lemon juice. Hold the bunch by the stems and swish the leaves in the water several times. Any grit will sink to the bottom of the bowl. Since all of our greens have been through a wash bin at least once, you may not encounter any “grit” at all. Putting salt in a bowl of water and soaking greens is another tip.
A basic way to cook spinach or chard is to place washed leaves in a shallow saucepan with only the water that is clinging to the leaves. Cook, covered, for about 3 minutes, or until wilted. Or steam for about 3 minutes. The stems of Swiss chard should be allowed a longer cooking time than the leaves.
Anyone else have any tips?
Incidentally, I sat next to a genetic engineer for Monsanto at a Denver airport bar and grill this last weekend. We didn’t talk.
-Julia
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