Susie Quick has an immense platform to get her message to the world, and when you see it you might recognize some of it.

Quick, owner of Honest Farms in Midway, is the food editor of the newly launched Sprig.com, The Washington Post’s new Web site for the woman who wants to integrate environmentally friendly choices into her life. The site offers green information about food, fashion, beauty, home and lifestyle.

As Sprig’s food editor, Quick provide recipes and information that will help consumers understand "what it means to be green" in the kitchen.

The former food editor for Organic Style, Quick is a strong proponent of sustainable farming. She’s a soon-to-be certified organic farmer who thinks that growing organic food is all about "creating this nourishing environment in the soil."

Organic gardening is distinctive because plants develop root systems that really reach out further and deeper to absorb the great nutrients that are naturally in the soil, Quick said. That is very different from conventionally raised vegetables, which don’t have to do that much work because they’re constantly being fed fertilizers. That’s why organic food really tastes different.

"We have incredible soil in Kentucky," said Quick, who will open a retail and wholesale farmers market on Dudley Street in Midway this summer. "It will be a showcase of everything we can get in Kentucky. It’s a place where you can walk in the door and see, smell, taste and touch Kentucky."

In her first Sprig.com video series, a camera crew came to Lexington to film Quick at Good Foods Market, explaining how to buy the best eggs; at Proof on Main restaurant in Louisville, showing chef Michael Paley preparing an all-Kentucky menu; and at her home kitchen making spring greens stir fry.

"It was an intense four days," she said.

Sprig.com is a place for Quick to talk to consumers about supporting local farmers and understanding food safety. "Kentucky farmers should be feeding Kentucky people," she said.

Quick understands that not everyone can get to a farmers market, so she’s encouraging consumers to put pressure on large retail stores to stock locally grown foods.

Sprig.com has a place for comments. and she wants to hear from people all over the country, but mainly she’s hoping this new venture will provide an even broader bandwagon for "promoting Kentucky farmers."

Spring greens stir fry

11/2 pounds assorted fresh greens such as kale, chard, collard, beet or mustard, stalks and spines removed, washed well and drained

2 tablespoon extra-virgin olive oil

1 to 2 large garlic cloves, finely chopped

Kosher or sea salt and freshly ground black pepper

2 teaspoons fresh lemon juice

Make sure your greens are well washed. Allow to drain in a colander but do not spin dry (a little water will help steam the greens as they cook).

Place a large wok or skillet (not non-stick) over medium heat for 2 minutes. Add oil, garlic and half the greens. Stir constantly, adding additional greens as they cook down. Add 1 tablespoon water, cover with a lid, and steam the greens about 2 minutes, or until they are tender but still bright green. Transfer to plates, and top with sautŽed mushrooms, if desired. Serve with cheese, bread and a crisp white wine.