Cooking Greens

If you’re cooking green vegetables, you might think it’s acceptable to throw the whole lot into a pan of boiling water. But you’re going to create a problem. The water immediately stops boiling, and now that the water is not so hot, the green pigment, chlorophyll, is killed off and the vegetable loses its brightness. …

Cooking Greens Read More »


I wash my lettuces and then put them loosely in a large bowl and set in the refrigerator uncovered for about a half hour, I then remove them and place in large Tupperware bowl with several coffee filters or napkins on the bottom and on top of the lettuces and then cover tightly and store …

Lettuces Read More »

Myth: Spinach is a great source of iron

Fact: One of the stickiest myths ever. Spinach does contain iron but it also contains oxalic acid which makes the iron hard to absorb. Still, it’s a good place to find the B vitamin folate, vitamin C, beta-carotene – and the antioxidants lutein and xeaxanthin important for eye health.  Paula Goodyer

Prolong lifespan of greens

Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.Hugh Acheson – Five & Ten, Athens, GA