Hydroponic Lettuce

About: Hydroponics is a method of growing plants using mineral nutrient solutions in water without soil. Researchers discovered in the 18th century that plants absorb essential mineral nutrients as inorganic ions in water. In natural conditions, soil acts as a mineral nutrient reservoir but the soil itself is not essential to plant growth. When the mineral nutrients in the soil dissolve in water, plant roots are able to absorb them. Hydroponic produce is considered by many to have a higher nutrient content than produce grow in soil.

Storage: Refrigerate all greens in the coldest part of the refrigerator. You want to keep them moist but not wet- store in a damp cotton or mesh bag or wrapped in paper towels. The lettuce will dry up without a bag. 

Kale

About:  Many believe Kale is the most nutritious food in the world. Perhaps the saying about apples should be changed to "A cup 'o Kale a day keeps the doctor away." There are many varieties of kale. They are generally classified by leaf type – curly, plain, rape and so on. Nero di Tuscano kale has flat, ragged edged, nearly black leaves of a sweet and mild taste. Winterbor kale has ruffled, blue-green leaves that are bitter and peppery. Red Russian kale has red and purple leaves. Kale is a hardy vegetable! It grows well into the winter and is eaten all over Europe. In Germany, there are kale festivals and in Ireland, kale is used to make the traditinal dish Colcannon. 

Nutrtional Information: 1 cup of chopped kale has 206% DV Vitamin A, 134% DV Vitamin C, 121 mg of Omega-3 fatty acids, and 92.4 mg Omega-6 fatty acids.  It is considered to have excellent anti-inflamation protential and to be a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. (Source:  Nutritiondata.com).  Read More...

Storage: Store unwashed kale in damp paper towels sealed in a plastic bag. Keep cold in the refrigerator and wash just before using.

Tips: Kale can become sandy or gritty and should be washed thoroughly. The stems are edible but are usually removed. Kale freezes well.

Recipes: Cannellini Beans with Kale,  Roasted Kale (aka Kale Chips), Basic Sauteed Kale, Crispy Kale Chips

Kohlrabi

About: Kohlrabi, also known as the German turnip, is a member of the cabbage (Brassica) family. The name comes from the German Kohl ("cabbage") plus Rübe ("turnip") because the stem looks like a turnip. Despite its deceptive bulb, it is not a root vegetable. The taste of kohlrabi is similar to a broccoli or cabbage heart, but has a milder and sweeter flavor. The young stems and leaves are crisp and juicy-their flavor is mild and takes well to salad dressing. Kohlrabi can be boiled, roasted, mashed, and fried. It can also be stuffed, steamed, or added to soups.

Nutritional Information:  Kohlrabi is a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. Read More ...

Storage: Store in the refrigerator wrapped in plastic for up to five days. The leaves should be removed and stored separately. They will last about 1-2 days in the refrigerator. To freeze, cut off the tops and roots of the bulb then wash and peel if necessary. The bulb can be cut into ½ inch cubes or left whole. Whole kohlrabi should be blanched for 3 minutes. Cool, drain then package.

Tips: To prepare Kohlrabi, first remove the stems. If the Kohlrabi is young and small you will not need to peel the stems or bulb. Do not cut the bottom off! To steam, dice the Kohlrabi and place in about a ½ inch of lightly salted water. Bring the water and Kohlrabi to boil, then turn down to low and cook for 5 or so minutes. To stir fry, dice or chop and cook in oil with garlic for about 5 minutes.

Recipes: Kohlrabi Slivers with Pea Shoots and Sesame Dressing, Kohlrabi and Ham Gratin, Kohlrabi and Apple Slaw, Winter Salad with Lemon Yogurt Dressing

Leeks

About: Leeks are the mildest member of the onion family and have a slightly sweet edge. Their green, overlapping leaves and white stalks give them a resemblance close to the green onion. They are a great addition to nearly any kind of savory cuisine, from vegetable and poultry dishes to soups and stuffings.

Nutritional Info: This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganes and has just 54 calories per serving.

Storage: Up to two weeks of fridge life when stored in a plastic bag. Do not wash until ready to eat.

Tips: Leeks grow partly underground, so sand and grit often becomes embed between the layers of their leaves. But have no fear! Leeks are easy to clean. Cut lengthwise and trim off dark green leaves. Cut an "x" an inch up from root end and soak in a large bowl of cold water for 30 minutes. Sand or grit will sink to the bottom of the bowl, so lift leeks out of water instead of pouring contents through a colander.

Quick Fix: Leek sticks make a perfect snack. Cut leeks into slices, coat in olive oil, and toss in the oven at 250 degrees. Bake until golden and crisp, then sprinkle a little salt and pepper on top.

Recipes: Braised Leeks, Grilled Leeks, Leek and Onion Bisque, Roasted Leek and Potato Salad