From shopping at the store or farmers market to storing greens and whipping up a great dressing or salad recipe, here's what you need to know.
One of the best parts of having access to a farm stand or farmers market is that the vendor there has likely either grown the produce personally or is well informed about the farm's harvest, so don't be afraid to ask for their suggestions!As salad greens age past their prime, they begin to get some brown or slimy spots, yellowing leaves or even a bit of a swampy smell.
If greens are wilty they can be refreshed with a 20 minute dunk in some cool water," chef and cookbook author Abra Berens told TODAY.At farmers' markets, growers typically bring rare varieties, so buy what catches your eye. Similarly to a chain, head to the exposed leafy green section and choose an array of what looks good.
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