Storage + Cooking Tips

Bok Choy is a delicious Chinese cabbage that Clark Farms, Something to Eat Farm and 5 Acre Farm love to grow! There a countless ways to cook it -- get some inspiration from Organic Life’s 12 Crazy Good Ways to Cook Bok Choy or try our simple favorite...

INGREDIENTS olive oil honey diced sweets potatoes fresh chopped rosemary salt and pepper to taste INSTRUCTIONS Step 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper. Step 2. Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet. Step 3. Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes. Notes: Everything in this recipe can be adjusted to taste. I like a lot of rosemary, if you don't, you should probably cut it back. I use enough honey just to accentuate the sweetness of the sweet potatoes and caramelize the outsides better-- if you want it...

The Arkansas spring weather is perfect for growing the leafy greens that we will be lucky to have come the heat of the summer. Enjoy that kale and New South's signature spring mix with this yummy green garlic salad dressing! This recipe from She Knows blog will be one you write in the margins of your favorite cookbooks. It's simple and delicious -- our favorite kind of recipe! INGREDIENTS 2 stalks green garlic (white and light green parts only), cut into 1-inch pieces 2 tablespoons toasted almonds 1/4 cup extra virgin olive oil 2 teaspoons fresh lemon juice 1 teaspoon lemon zest Coarse sea salt Water INSTRUCTIONS Step 1. Trim and mince the green garlic stalks, include as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts). Step 2. Mix the minced green garlic, oil, lemon juice, salt, zest, and water in a small mixing bowl or glass...

Mustard Greens - are packed with fiber, vitamins, minerals and protective phytonutrients, yet because of their slimming calorie count, their nutrition-to-calorie ratio makes them one of the most nutrient-dense and beneficial foods on the planet. Mustard greens are an excellent source of vitamins A and C, and potassium. One cup of cooked mustard greens contains just 21 calories! Storing Mustard Greens Storing your greens in containers or plastic bags keeps them fresh for well over a week. Reuse clean, dry plastic produce bags from the grocery store. Immediately transfer greens and other produce into containers and store as much as will fit in the crisper drawers of the refrigerator. Wash delicate leafy greens in ice water within a few days, spin them dry in a salad spinner, and store them in the spinner. They will stay crisp and fresh for over a week. Cooking Tips Mustard greens can be eaten raw or cooked–steamed, sautéed, or simmered. Prepare mustard greens...

Black radish is different than traditional spring radishes, which are pink or purple, in that their skin is (obviously) black. They're also larger in diameter than traditional ones, ranging from 3 to 4 inches. Their flavor is more pungent, too, and their texture is a bit tougher. When peeled, their flesh is white and drier than that of other radishes. Black radishes have a longer shelf life than most radishes, so they are available year-round, although the crop peaks in winter and early spring Preparation + Cooking Thoroughly wash radishes before eating raw. Many people discard the radish greens, but they are edible and nutritious. Radish leaves have a delicious peppery taste. If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Storing radishes for any length of time with the leaves left on will cause loss of nutrients and moisture, so if you plan...

Storing Beets Beets can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads or in freshly made juice. The greens are packed full of nutritional value and should not be discarded. The root should...

HOW TO STORE BOK CHOY You can store in a plastic bag with a tea towel in the refrigerator, or I also like to store in a sealed glass container with a dry tea towel. In either case, use bok choy within a few days of purchasing. HOW TO COOK BOK CHOY Bok choy can be used in soups, stir fry, grilled, roasted, or left raw. Because the leaves and stalks have such different textures, it can be great for adding layers to a meal: buttery leaves and slightly bitter, crisp stalks. Separate the leaves from the stalks to avoid overcooking the tender greens. Cut an inch from the bottom of the heads, then separate the leaves from the stems and rinse thoroughly. If you’re looking to leave the heads whole, don’t trim, but still wash well. A few notes about cooking: bok choy shouldn’t be overcooked. The crisp texture will give way to an...

To store them place them in a plastic perforated bag so that they will get some air flow. Do not wash the beans or snap the ends until you are ready to prepare them. The beans are best when served shortly after harvesting, but if necessary they can be stored up to 5 days in the refrigerator. If beans are not going to be used within 5 days, they can be frozen or canned to preserve. They should be preserved the day they are harvested for best results. When preparing beans snap or cut off the stem ends. The tips can be removed if desired but they do not need to be removed. When cutting your fresh green beans up before cooking remember that the less you cut the beans up the sweeter and crisper they will be after they are cooked. TRY THESE RECIPES: Parmesan Roasted Green Beans Pan Fried Green Beans and Potatoes Honey Lemon Chicken Green Beans   ENJOY!   ...

KOHLRABI BASICS: It's a member of the cabbage family The whole plant is edible, but usually, when we talk about kohlrabi we mean the bulb of the plant, as we do here. The bulb kind of tastes like broccoli stems (my favorite part of broccoli!) It doesn't have to be peeled, but the peel can be tough so I usually do. You can eat it raw in slaws and salads, as well as roasted and stir-fried. Kohlrabi is a unique and tasty veggie. It requires a bit more prep time but is totally worth it. Here are a few details on how to cut it: Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.) Slice in half: Cut the kohlrabi head in half down through its center. Slice into quarters: Place the halved kohlrabi cut...