Spring is getting exciting now. Local spring greens like mustard and turnip, kales, spinach, arugula, Asian vegetables, sorrel, rapini, lettuces and radishes are all starting to show up in the Market now.
Last week, I picked up a bag of mixed stir-fry greens. There was young chard and kale leaves, rapini, fennel top snippets and a variety of buds. These mixes will vary from day to day as our farmers pick what is considered to be the freshest, ready to harvest and tastes most interesting together. Keep buying them as the season progresses. The evolving mixes will result in flavors that change deliciously over time.
Here's a tasty preparation idea for those tender mixed greens that takes about 6 minutes. Rinse and pat dry, then sauté in olive oil over medium high heat. As the greens start to wilt, add a quarter cup of broth (freeze broth in ice cube trays for this purpose) with a pinch of salt and grinding of cracked pepper. Stir a couple of minutes until just tender enough to enjoy. Roll the mix up in a warm tortilla or naan with a dollop of fresh goat cheese. Take a bite. I'll be surprised if you don't smile and declare, "yum!" This is Spring bursting forth in all its delicate fragrant glory.
Now let's stroll around and discuss some of the other May offerings from our local farms.
Even if you aren't a radish lover, please try spring radishes. This time of year they are particularly crisp, and mild enough to please even small children. Munch rinsed and chilled, bob in bowls of ice water, or serve thinly sliced on open-face sandwiches of warm baguette spread with soft cheese, hummus, or the freshest of sweet butters from the Pike Place Market Creamery. Picking out good radishes is easy. Look for perky tops and bright bulbs. Try some of the newer and unusual forms. They can bring unexpected fun to your table.
Ah, those spring greens. Most garden greens are quick growing and cool-weather loving. They are the first vegetables of the season and last in fall. Here in Puget Sound, where our summers are cool, these greens will be available most of the season except during really hot spells (like that week of real summer we have in August and again in September, right?). Greens are loaded with nutrients including vitamins A, C and some B, folic acid, iron and calcium. The only strict rule is don't overcook them! Like pasta, they should be cooked al dente. You can tell this by (no, don't throw a piece at the ceiling) watching them cook. When the greens brighten they are done. Greens cook down to about one-sixteenth of their original volume. This takes about 8 minutes when steamed and approximately 5 minutes for stir fry.
Like radishes, picking good greens is easy. They will be perky and bright looking. Avoid any that feel limp or are yellowing. Store unwashed greens wrapped in a damp towel or breathable plastic bag in the hydrator drawer of your refrigerator. They can last as long as a week. But why do that? It would be unfortunate to let these splendid fresh local greens get tired waiting after they were so carefully rushed to the market for your enjoyment. Take them home and serve them today or tomorrow for that fresh, out-of-the-garden taste!
Looking for a recipe idea? Here's one my kids and I like. It retains most of those great vitamins and is easy enough for them to prepare for the family.
Greens and Parmesan Soup
4 baguette or other country bread slices
1.5 tablespoons extra virgin olive oil
1 clove garlic, peeled
4 cups good chicken or vegetable broth
2 tablespoons dry white wine
1 ounce chunk parmesan cheese
.25 cup freshly grated parmesan cheese
1 cup tender greens
Broil bread slices until golden (5-7 minutes), remove, drizzle with olive oil and rub with garlic.
In a medium saucepan over medium high heat, combine the chicken broth and wine and bring to a boil. Boil until reduced by 1 or 2 tablespoons, about 2 minutes. Add the chunk of cheese and reduce the heat to low.
Cover and simmer until the cheese has melted a bit and the broth is flavored by it, about 25 minutes. Add the greens and cook for 2 minutes. Remove the cheese rind and discard.
Place one piece of toast in each soup bowl. Sprinkle each toast with one tablespoon of grated cheese, then ladle the soup over the toast.
(Serves four - adapted from the Great Greens cookbook)
Everything seems young and full of extra energy right now; old dogs, young kids, probably you and even me. I hope to see you down at the Market strolling by the farm tables and highstalls, enjoying the spring air and selecting lovely spring greens for your table!
Freelance writer Anne Harvey has an agriculture degree and is a former Safeway first corporate field produce buyer.[[In-content Ad]]
