Solving the mystery: what's in the 'bouquet of greens'?

Many of you have written us to figure out what varieties of greens are in the 'bouquet of greens' bag (from Les Serres Lefort). So we're here to help!

Become a lettuce pro

After reading this article, you should be able to recognize 3 new greens. Keep in mind that the varieties can change from one day to the next or each week. The reason for the 'bouquet' of mixed greens is to help our partner farm have some flexibility in their production and still provide us a regular supply of fresh, local, responsible, and varied greens.

Toscano kale (aka dinosaur kale)

Did you know that this heirloom variety of kale is one of the base ingredients of Italian minestrone soup? Other types of kale include curly kale and Red Russian kale. Dinosaur kale is rich in iron, fiber, calcium, and potassium (a super-food, if you will). Even though it's texture is a bit tough, it tastes mild and raw (kind of broccoli-like). It's especially good in salads or cooked like spinach. 

Quick and easy meal

Stir-fry with oil, garlic, and minced ginger and serve on rice with a poached egg.
Source: Elle France

Salad

  • 3 cups (750 ml) kale, cut into strips
  • 1 cup (250 ml) tomatoes, diced
  • 1/2 avocado, diced
  • 1 small garlic glove, minced
  • 2 tablespoons (30 ml) nutritional yeast
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 teaspoon (5 ml) tamari
  • Salt and pepper (to taste)

 

  • In a salad bowl, mix the garlic, balsamic vinegar, and tamari. Add the kale and "massage" vigorously with the hands to soak in the dressing and soften the leaves.
  • Add the tomatoes, avocado, and nutritional yeast and mix again vigorously. The tomatoes will release a bit of liquid and the avocado will mix in to give a rich and creamy dressing.
  • Ideally, let rest at least 15 minutes at room temperature before tasting, and add salt and pepper as needed.
  • This salad keeps very well in the fridge, don't hesitate to prepare it in advance.

Source: Blogue Tout cru

Chinese cabbage (aka Napa cabbage)

Chinese cabbage is the variety of cabbage most often associated with Asian cuisine and is particularly well-suited for stir-fries and soups. Once boiled, Chinese cabbage is an important source of vitamins A and K, calcium, potassium, and iron. Enjoy, it's grown here!

Asian-inspired cabbage salad
Homemade kimchi (fermented cabbage), an amazing condiment

Curly-leaf lettuce

Curly-leaf lettuce, green or red, is more rich in antioxidants than it's cousins Boston or Oakleaf lettuce (red-leaf more so than green) since it's rich in beta-carotene and lutein, two antioxidant compounds.

Obviously you can use it in sandwiches, but we also recommend getting creative and preparing it in salads along with various fruit, vegetables, and a great dressing. The possibilities are endless...

  • Red onion + shallots + cherry tomatoes + parmesan
  • Red pepper + warm goat cheese + cranberries + walnuts
  • Cooked beets + green apples + celery + sunflower seeds

If the leaves start to get "tired", they can be transformed into a cream...weird but cool. Cook the leaves in water and transfer them to a mixer. Mix them with onions browned in butter, flour, chicken broth, and paprika. Source : Veg Pro

Voilà! You're now greens pro! Les Serres Lefort grows many different varieties, so you never know what you might get - we'll continue our work to identify all the greens, so check back often!