Storage
Salad greens and baby greens should be stored in the refrigerator. To keep them fresh, store them in a sealed container with a paper towel to absorb excess moisture.
Prep Tip
Many greens have already been triple-washed by the farmer, saving you a step at home. Ask your farmer to find out!
Seasonality
Salad and baby greens can be grown year-round in greenhouses or indoor gardens, providing a consistent supply.
Explore Salad/Baby Green Recipes
- Asian Lettuce Wraps from the Pittsfield Township Farmers Market
- Berry Sweet: Strawberry Salsa
- Celebrating AAPI Month with Spring Kimchi
- Dietitian’s Corner: Bone Building Smoothie
- Healthy Habits Sprouting at Platte River Head Start: MI Veggie Rollups
- Morel, Arugula, and Goat Cheese Flatbread
- Recipes from the Sara Hardy Farmers Market: Boathouse Burrata Salad
- Roasted Delicata Squash and Ginger Salad
- Shrimp with Wilted Greens and Romesco Sauce
- Smoked Pork Chops à la Chef Michael Timmins
- Spinach and Mushroom Sautee
- Tongue Huggers Haunted Egg Sandwich
- Turkish Salad
- Vegan Blender Soups: Roasted Red Pepper & Cauliflower Soup
- Vegetable Strudel with Vegetable Sauce
- Warm up this Winter with a “Michiganized” Vietnamese Bun Bowl
- Winter Sweetness: Candy Greens
- Yoga Camping: (Mostly) Vegan Foil Packet Bibimbap on the Grill
