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These tender greens are low in calories and high in nutrients like vitamin K and iron. Sauté with garlic and lemon and serve as a side; mix with other leafy greens in a salad; add to ricotta for ravioli, stuffed shell, or lasagna filling; make spinach artichoke dip; bake into spanakopita.
Comes in a plastic clamshell.
Christopher Washington, Jim Livengood and Tony Gibbons founded Radicle Farm to explore the depths of fresh, flavorful, and intriguing salad greens. Their journey has included years spent experimenting with countless seed varieties and growing methods in their New York and New Jersey greenhouses, conferring with New York City's top chefs, and partnering with like-minded, progressive farmers to find the very best leafy greens (and sometimes tomatoes and cucumbers). The result is nutrient dense leafy greens, microgreens, and edible flowers that are bursting with flavor, color and freshness.
Radicle has chosen their growing facilities – 60,000 sq. ft. of greenhouse space in New Jersey and upstate New York – intentionally. They employ rural and urban farmers, maximize the growing potential of otherwise forgotten spaces, and provide fresh greens to customers in four major metropolitan regions within 300 miles of their greenhouses.
Store in clamshell with a paper towel to absorb extra moisture in the crisper drawer of the fridge for up to a week.