One of the most frequent questions we get at the farm stand is: “What do I do with all these greens?” Today, we’re sharing a staple recipe from our own kitchen that highlights the best of the season.

The Brookeside Harvest Salad

• The Base: Two handfuls of our spicy arugula and butter lettuce mix.
• The Crunch: Shaved heirloom radishes and toasted sunflower seeds.
• The Sweetness: Sliced strawberries (or peaches, depending on the week!).
• The Dressing: A simple whisk of our farm honey, apple cider vinegar, and olive oil.

Pro Tip: Always wash your greens in cold water as soon as you get home, spin them dry, and store them in a breathable bag with a paper towel. They’ll stay crisp for twice as long!