Chert Hollow Farm’s saute mix is a custom blend of various greens, all of which can stand up to some cooking (thus no lettuce). The greens are generally harvested in a teenage phase: beyond what you’d call baby, but not allowed to grow to full maturity, either. The exact contents vary depending on what’s ready for harvest, with the most common components being mizuna, arugula, tatsoi, kale, and mustard; see below for a full list of possibilities. For those who enjoy robust flavors, saute mix is also well suited to use in salads. Mildness/spiciness varies with weather, growing conditions, & how many cuttings have come off of a planting.
HANDLING & STORAGE
We rinse, spin-dry, & chill saute mix quickly upon harvest to maximize its shelf life. Like all greens, saute mix should still be washed again in the home kitchen before use. It can usually store for up to two weeks in a bag in the fridge if it has been dried in a salad spinner before storage, though the quality will be best in the first week.
IN THE KITCHEN
Saute mix is extremely versatile. Raw salads are easiest. A brief saute is enough to prepare the greens as a frittata filling, a pasta topping, or a side dish. Try tossing them on a pizza, either briefly cooked or raw. We especially like quickly sauteing mixed greens with some chopped green alliums, then drizzling balsamic vinegar on at the last minute; the vinegar caramelizes a little in the hot pan and really complements the rich flavor of the greens. The vinegar treatment is especially well suited to late-season cuttings that are stronger in flavor, or for diners who are skeptical of strong greens. Overall, these saute greens are best cooked only very briefly.
We generally don’t have an overabundance of saute mix that requires preservation. However, blanching & freezing the greens as for spinach would be our preferred method.
SAUTE MIX MAY INCLUDE ANY OF THE FOLLOWING:
Ruby Streaks Mustard
Red Giant Mustard
& possibly others…