Summer’s bounty of produce isn’t here yet, and yes, the rain slowed the spring season once again — but over the past few weeks I have had spring’s bounty with tender greens and strawberries. Strawberries need no introduction and really no recipe. Just remember to store them unwashed. Wash just before using. Slice and sprinkle with sugar and you’ve got instant ice cream or yogurt sauce within 30 minutes. Sugar pulls the juice out of fruit just as salt does with vegetables. Or, toss with sugar and balsamic vinegar to bring out the sweetness of the berries. You can be daring and sprinkle a touch of ground black pepper on top. Process fresh mint and sugar together and then toss this with strawberries. Serve over pound cake with whipped cream or lemon curd.
Greens, however, are not as familiar to many of us. Gracious, I had never thought to eat kale until it became the “it” vegetable of the new millennium. And now we not only have the big lived curly kale found in the grocery stores, but at the Hitching Lot Farmers’ Market you’ll find lacinato (nero di Toscano or black kale), which puts others far behind. It’s more tender and tastes better.
Another tender green is Swiss chard. I’ve seen this at the farmers’ market, and I also received rainbow chard in my Palmer Home CSA basket. I have a recipe below for handling all tender greens, as well as a basic recipe for the more assertive ones like mustard or collard greens.
So, although it isn’t corn season yet, there are plenty of reasons to take a stroll through the farmers’ market this weekend. And, hey, there are very good Riverbend Farm hydroponic tomatoes available.
MASTER RECIPE FOR SAUTEED TENDER GREENS
Serves 4
3 tablespoons extra virgin olive oil
2 medium cloves garlic, minced or pressed
2 pounds damp tender greens: spinach, beet greens, Swiss chard, young kale
n Heat oil and garlic in a deep pot over medium high heat until garlic sizzles and turns golden, 1-2 minutes. Add the wet greens, cover and cook, stirring occasionally, until the greens completely wilt, 2-3 minutes.
(Source: “Perfect Vegetables,” by the editors of Cook’s Illustrated magazine)
MASTER RECIPE FOR BLANCHED ASSERTIVE GREENS
Makes about 2 cups
1 1/2 teaspoon salt
2 pounds assertive greens: kale, collards, mustard, turnip – stemmed, washed in several changes of cold water and coarsely chopped.
Note from Anne: This is delicious sauteed with bacon, garlic and onion and mixed into grits.)
(Source: “Perfect Vegetables,” by the editors of Cook’s Illustrated magazine)
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