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With the start of early Spring, the growing season begins. Many of us are trying to eat
healthier and also support the local economy by buying our foods from local producers.
Dark leafy greens like spinach, kale, and collards will be available soon. The cooler
temperatures contribute to the greens having a sweeter flavor. In the hotter months, the
greens need to be cooked longer to breakdown the carbohydrates (sugars) since they
are less tender. Greens are a great way to get low calorie, tasty, and nutrient packed
foods into your diet. Leafy greens are high in Vitamin K, which is a natural blood thinner. If you are taking blood thinners like Coumadin (warfarin), you need to keep your leafy greens intake consistent in order for the medicines to work correctly. If they are one of your favorite foods, discuss keeping them in your diet with your doctor. They are also high in many of the phytonutrients such as lutein and zeaxanthinn and health promoting sulfur compounds. Collard greens are very high in calcium and it is believed that even though high in oxalates, the calcium is well absorbed. Store your greens in the refrigerator and the colder temperature will decrease the respiration rate and help them stay fresh and decrease the loss of nutrients. Most of your greens need to be used within three to five days. Once they start turning yellow they have lost much of their flavor and nutrients. Do not wash your greens before using, because the washing can destroy protective layers of the greens and they will spoil faster. Another tasty way to get your greens is to use young, early greens in salads and on sandwiches. Enjoy the tender leaves while they are sweeter and less bitter. (Image provided by the Spartanburg Art Museum.)
Looking for more happenings in the area? Check out Spartanburg.com's comprehensive visitor center.
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