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This leafy green is native to the Caribbean and is the traditional main ingredient of the Jamaican dish Callaloo. This is such a popular use for wild amaranth that it is sometimes referred to as "callaloo." With a taste similar to a slightly bitter spinach, this green does best steamed, sauteed, and braised. Try your hand at one of the many variations of callaloo and see which one you think is best!
Established in 2010, this family owned and operated farm grows certified organic vegetables and herbs grown in their rich black upstate NY dirt. They believe in local produce for local people, which ensures not only the health of their veggies since they are not traveling over huge distances degrading their quality, but also the health of those receiving the veggies. Local gut biomes flourish with local micronutirents from the surrounding soil, making your whole body run more efficiently. Taste the difference of local.
Store in a reusable plastic bag in the fridge for up to 4 days.