I went to the farmers’ market yesterday, as I do most firsts and third Sundays of the month. We made it home with our usual bounty of greens from Siembra Tres Vidas, arugula and tatsoi, plus bok choi from Fernando and Nancy’s stand. This week we got to try a little piquant green that caught my eye just as we were moving on to the next stand.
I had bought mustard greens before at the farmers’ market, on their own and in blends with other lettuces. I had never tried this smaller leaf variety. They pack a spicy punch, making them a great foil for sweeter or milder ingredients. As most leafy greens, mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of vitamins B6, C, and E, folic acid, calcium, carotenes, manganese, copper, and fiber. I try to enjoy them fresh, but if a few days go by and we haven’t eaten the half-pound bag, I usually sauté the greens with a little bit of olive oil or grind them into a chimichurri sauce with some red wine vinegar, garlic, and olive oil.
To enjoy my über-fresh greens, I put together a quick salad with roasted beets I had in the fridge for sweetness, queso fresco crumbles for saltiness, toasted walnuts for crunch, and a generous pour of Meyer lemon olive oil. I’m hooked on fruity olive oils these days – one of my favorite impulse buys at Marshalls/HomeGoods. The fragrance in this particular one is intense.
Do you have interesting leafy greens at your farmers’ market? What are your favorite market finds around this time of the year? Share in the comments section!