greens


  • Selec­tion, usage and stor­age of arugula.

  • About the Pro­duce Beat: David John hosts this weekly pro­gram regard­ing every­thing you ever wanted to know about fresh fruits and veg­eta­bles: selec­tion, stor­age, prepa­ra­tion, vari­eties, sea­sonal avail­abil­ity, trivia, and his per­sonal secrets about how to enjoy pro­duce.
  • Few hum­ble ingre­di­ents pro­vide such com­fort and sus­te­nance as greens and beans.

    By beans, we nat­u­rally mean legumes– that class of veg­eta­bles that include lentils, peas and beans of all types.

    Can­nellini, Ital­ian, chick peas (gar­banzo), black, white, navy, north­ern, lima, fava, Adzuki and but­ter top the list of pow­er­house beans.

    Legumes are typ­i­cally low in fat, con­tain­ing no cho­les­terol, and are high in folate, potas­sium, iron and mag­ne­sium. A good source of pro­tein, legumes can be a healthy alter­na­tive to meat.

    Due to their blend of fiber, pro­tein and nutri­ents, legumes aid in blood sugar reg­u­la­tion more than almost any other food group, a key qual­ity for dia­bet­ics and those con­cerned with main­tain­ing sta­ble insulin response.