It's All About the Greens

Have you observed the variety of greens coming into the market during the cooler months and wondered about their nutritional values or how to prepare them? Join farmer Yon as she explores delicious culinary applications for these nutritional powerhouses i.e dandelion greens, mustard greens, turnip greens, spinach, beet greens, arugula, kale, tatsoi, bok choi, swiss chard, collards  greens. This is a two part culinary workshop which explores a variety of greens growing in the landscape in the fall and ingredients and methods which make them taste delicious.