Arugula, Spinach & Kale – three of my favorite things.

Arugula

Fresh cut arugula is delivered 20 minutes away to local restaurants and is generally served that evening.

Baby arugula is a staple on our farm.  We grow this peppery mustard green in small batches but consistently produce it almost all year around.  I like to use arugula as a substitute for making pesto.  I call this, the poor mans pesto:

  • Almonds
  • Olive oil
  • Shavings of Mozzarella cheese
  • Sweet, baby arugula harvested fresh from the field.  Blend it up and call it pesto!
IMG_4458

Bay spinach just cries to be eaten amidst a salad in downtown Nevada City on a spring day.

Fresh local spinach from a small farm is the way to go.  When you buy our greens or are eating them at a local restaurant we supply, you can know that they were picked and delivered moments before you arrived.  Well, maybe not that quick but we do deliver twice a week so you never know.

Kale - Red Russian baby

Red Russian kale at the most tender of stage.

With a little morning dew on the tips of these bay kale leaves, you know that the farmer is not far behind.  We grow, as I’m sure you figured it out, baby greens.  Salad greens, as the sophisticated salad connoisseur refers to greens utilized in a salad, are best when young and tender.

 

 

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