Local Farmer Market

Cheemeng Heir Farm

Buena Park Farmer's Market

Saturday 9-2pm

Rain or Shine

Variety of Leafy Greens

Preparation of Leafy Greens

Cheemeng Mustard Greens

Wash greens thoroughly. Place them in a sink filled with lukewarm water and swish around; (tepid water helps to remove the grit faster than cool water). Remove any roots, stem the greens if necessary, and repeat the washing process until the grit disappears. For salad greens, whirl in a salad spinner or pat dry in paper toweling.


Mild-flavored greens like spinach, kale or chard can be steamed until barely tender. Stronger-flavored greens like collards, mustard or turnip greens benefit from longer cooking in a seasoned broth. They should also be blanched before adding to soups and stews, otherwise a bitter flavor will predominate.


Note: Don't cook greens in aluminum cookware which affects both their appearance and taste.

Fight Cancer By Eating A Variety of Leafy Greens

Mee Cheemeng

Every Saturday rain or shine, Mr and Mrs. Cheemeng and family bring the most beautiful and delicious leafy greens to town. The Cheemeng are the hier  of the Cheemeng Farm in Fresno, California. The green vegetables include a variety of turnips, swiss chard, bochoy, colars, mustard greens, and the taste is unbelievable.

When selecting greens for cooking, remember they cook down considerably -- from one-quarter or more -- from their original volume. So purchase accordingly, i.e., 1 pound raw kale yields about 2 1/2 cups cooked kale; 1 pound mustard greens yields 1 1/2 cups cooked greens.


To store greens, wrap them in damp paper toweling, then place in a perforated plastic bag and refrigerate. If the greens are purchased in good condition and if the paper toweling is kept moist, most varieties will keep one week.


Many leafy green vegetables are excellent sources of vitamins A and C and contribute calcium, iron, fiber and other nutrients. The federal government's National Cancer Institute reports that foods rich in vitamins A and C have been associated with the reduced risk of certain cancers.


Greens are very low in calories and sodium. For instance, once cup of chopped raw spinach has just 14 calories! A 1/2 cup of cooked collards has just 38 calories! All greens are free of fat and cholesterol.
Jenny Akee, StudyBudy.blog.com