Idaho produces several types of greens, including spring mixes, kale, different lettuce varieties, spinach, arugula, and more. Greens prefer cooler temperatures and are therefore some of the first local vegetables to enjoy in the spring –some as early as March. Greens that are more heat tolerant are available throughout the summer and fall. Some Idaho greens are produced in greenhouses for a consistent supply of greens from early spring through late fall. Find Idaho greens at the farmers market, on the menu at several Idaho Preferred member restaurants, through a local CSA, and at your local Co-op.
What to Look for: Look for leafy greens with a rich color. Avoid greens that are browning or wilting.
How to Store: Wash greens with a salad spinner in cold water. Gently swirl the herbs in the water to loosen any debris. Drain, then spin the greens. Drain the water again after spinning the greens, then store it in a salad container in the refrigerator.
Fun Facts about Idaho Greens
Dark green leafy vegetables are calorie for calorie, probably the most concentrated source of nutrition of any food.
They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins.