This week I had the pleasure of touring an AeroFarms facility in Newark, New Jersey. Founded by a former Professor at Cornell University (Go Big Red!), AeroFarms is a non-GMO, environmentally sustainable way to grow greens locally. Their modular, vertical growing system is adaptable, turning any building into a local farm (this one used to be a laser tag arena!). Their closed loop aeroponic system uses 40% less water and produces ~130 times more than greens grown outdoors in the field, yet they use the same seeds as farms and are grown in ideal conditions.
What does all this mean you ask? Essentially, AeroFarms and their Dream Greens are locally grown, pesticide free, non-GMO, safe, and have amazing taste, texture, and nutrition profiles. Yes, we did a “Dream Greens Tasting,” and it may be difficult to eat baby greens from anywhere else from now on!
Here is Baby Kale:
And how about Baby Arugula:
If you are in the NYC area, you win because they launched with Fresh Direct this week. You can order them online and straight to your door with minimal miles traveled from seedling to harvest to you! You can also find them at several Whole Foods and Shop Rite stores in New Jersey and expect to see them in NYC in the near future.
And now, a recipe….
The flavor and texture of the greens is so amazing and fresh that I didn’t want to do much cooking-wise to change that. I like to use greens for pestos, smoothies, sauces, etc., but I chose to keep my Dream Greens unadulterated to keep the freshness and taste alive in the dish. This is a great vegan side dish. For something more substantial, add additional protein in the form of cheese and nuts and make it a lunch. I chose the Dream Greens Baby Spicy Spring Mix, a blend of peppery arugula, crisp watercress, and zesty mustard greens, to spice it up. Enjoy!
Spaghetti Squash with Lime Vinaigrette and Dream Greens Baby Spicy Spring Mix
- 1 spaghetti squash
- zest of 1 lime
- Juice of 1 lime
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 package Dream Greens Baby Spicy Spring Mix
Split spaghetti squash in half, scoop out seeds, place in microwave dish. Cover dish and microwave until cooked, ~10 minutes depending on size of spaghetti squash. Can roast squash in oven at 400 degrees F for 60-75 minutes if preferred.
In large bowl, mix zest, lime juice, oil, salt, and pepper. Whisk until blended, can add pinch of maple sugar or touch of honey if you like a touch of sweet.
Once squash is cool enough to handle, drag fork across squash flesh and pull up strands. Add to bowl with vinaigrette. Toss together, plate, and top each with Dream Greens. Sprinkle with your favorite nuts and/or cheese for extra protein if desired.