Robbie Sigona's Produce Tips: Local Greens
Robbie Sigona’s Produce Tips: Local Greens
(From top to bottom: Curly Mustard, Lacinato Kale and Broccoli Rabe)
How to pick Lacinato kale & Mustard greens:
- Choose greens that are refrigerated or are kept fresh in open displays. Once picked, the natural gasses come out and the vitamins and nutrients begin to break down, so keeping them cool and crisp is essential.
- When selecting greens, look for bunches with dark green leaves. Older ones will have yellow leaves.
- Select firm, healthy looking bunches. Older greens may be limp.
- The stem end should have a fresh cut and not be dry.
- Fresh greens will hold up to a week or so if properly stored. To store, wash and place bunch in sealed plastic bag after purchase.
- Best to use soon after purchase. Bitterness develops with age.
How to pick Broccoli rabe:
- Choose greens that are refrigerated or are kept fresh in open displays. Once picked, the natural gasses come out and the vitamins and nutrients begin to break down, so keeping them cool and crisp is essential.
- When selecting greens, look for bunches with dark green leaves. Older ones will have yellow leaves.
- Select firm, healthy looking bunches. Older broccoli rabe starts to curl up into a u shape and the flowers open up and turn yellow.
- Select bunches with tight green flowers.
- To store, wash and place bunch in sealed plastic bunch after purchase.
- The stem end should have a fresh cut and not be dry.
- Fresh greens will hold up to a week or so if properly store. To store, wash and place bunch in sealed plastic bag after purchase.
- Best to use soon after purchase. Bitterness develops with age.
Robbie Sigona is produce buyer for both the Redwood City and Palo Alto Sigona’s Farmers Market locations. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.
