Mixed Greens

There are a wide variety of salad greens available in Vermont, spanning across several plant families, each bearing a unique history and taste.The versatility of greens, in flavor, shape and application, is enormous! They can accompany any type of dish and, many varieties can be eaten raw or cooked. No matter what the season, fresh greens can end up on your plate.
​THIS MONTH'S KITS
Full of tips, tidbits, recipes, and more for this food!
RECIPES
READING LIST
  • From Seed to Plant, by Gail Gibbons
  • Oliver's Vegetables, by Vivian French
  • Plants on My Plate, by Cathy Smith
  • The Tiny Seed, by Eric Carle
  • Green Power: Leaf and Flower Vegetables, by Meredith Sayles Hughes
  • Sell What You Sow, by Erica Gibson
HARVEST PHOTOS
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