GreenPath Vegetables & LEgumes

GreenPath's organic vegetables and legumes are not your typical suspects found in the produce department of a standard supermarket. These vegetables and legumes are a unique set of highly nutritious products that are exciting to the palate.

greenpath varieties

Moringa

Moringa is a fast-growing tree with small, bright-green leaves, originating from the sub-Himalayan forests of South Asia and now grown throughout Asia and Africa. Referred to as the "Miracle Tree," Moringa has been used as traditional medicine for centuries, but only recently has its status as a "superfood" been more broadly recognised. Per gram, Moringa has more vitamin A than carrots, more vitamin C than oranges, more potassium than bananas, more protein than yogurt, and more calcium than milk. All parts of the Morigna plant are edible, but the leaves, which have a bitter fresh flavour similar to radish, are what is most commonly eaten. The leaves can be eaten raw on salads or sauteed into any vegetable dish. They can also be juiced and drunk in small quantities similar to wheatgrass or dried, ground into a powder, and added to smoothies for an extra nutritional boost. Moringa tea made from the dried leaves is also common throughout Africa and the Middle East. Nutritional Information: Calcium, Iron, Magnesium, Potassium, Protein, Vitamins A, B-6, and C, Zinc.

Edamame

Edamame are soybeans that are harvested young, making the beans soft and edible, and are most often prepared in the pod, steamed, with a small amount of salt. Edamame is commonly served as a starter in Japanese restaurants, quickly consumed by all around the table due to their addictive taste and texture, as well as the enjoyable means of eating - popping the beans out of the pod directly into your mouth. Edamame is also highly sought after by health-conscious individuals, especially vegetarians, because the legume is a rare source of plant-based compete protein, having all 9 amino acids. Nutritional Information: Calcium, Fiber, Iron, Magnesium, Magnesium, Protein, Vitamins B-6 and C.

Habesha Gomen (Kale)

Habesha Gomen is a variety of kale that is native to Ethiopia and is a staple in Ethiopian cuisine. It is often used in meat stews and in an amazingly, flavourful dish called Gomen Besiga, which combines cubes of beef, gomen, and spices and is served in a sizzling clay pot. Habesha Gomen can also be used in any dish that calls for the common varieties of kale, such as Curly or Lacianto Kale, and is often even preferred to these varieties due to its milder flavour and more palatable texture. Nutritional Information: Calcium, Fiber, Potassium, Protein, Vitamins A, C, and K.

Kohlrabi

This petit root vegetable is part of the cabbage family, but it looks more like a whimsical beet that grows above the ground. It has traditionally been used in German cuisine, but recently Kohlrabi has found a new life among the trendy, food-loving crowd, often seen at farmers markets and modern cafes in Brooklyn and San Fransisco. Kohlrabi can be eaten raw or cooked and has a sweet peppery profile, easily incorporated into a salad, roasted, or added to a stew. Nutritional Information: Calcium, Iron, Magnesium, Vitamins A, B-6, B-12, C, and D.