The Weblog
Market is Open; Eat Your Greens!
Good afternoon to The Wednesday Market community. We hope you are well on this bright, crisp fall afternoon!
The Market is open for orders. Please place your order by 10 p.m. on Monday. Orders are ready for pick up on Wednesday between 3 and 6 p.m. Be sure to check the website for all of this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market
My children are on a weekend binge of Halloween candy. We are putting it away today and encouraging them to eat their greens. Stephen’s little raised bed garden is full of green goodness right now, and we plan to harvest some lettuce and turnip greens to eat with our supper this evening.
Whether you prefer mustard greens, turnip greens, collard greens, kale, chard, spinach or broccoli – what is your preferred way to cook them? No doubt about it, Joe and I love them cooked the Southern way with lots of pork added to them, graced with a shake or two of hot pepper sauce. My brother-in-law, Aaron, on the other hand, prefers his greens barely cooked. My sister Teresa uses a technique similar to stir-frying. Here is how to do it:
Rinse the greens well. Remove the tough stems. Stack several leaves one on top of the other and starting on a long side, roll them together. Beginning at one end, chop the greens crosswise into thin shreds. Mince a couple of cloves of garlic. Heat some olive oil in a cast iron skillet, add the garlic and saute briefly, about 30 seconds, or until the garlic is heated and fragrant. Add the shredded greens. Cook and stir until they turn bright green and are crisp-tender, taking care not to scorch the garlic. Enjoy! My kids also like broccoli and spinach stir fried with garlic. Maybe you will try this with your favorite greens, too.
Happy cooking!
Thanks,
Beverly