Today, Karen went to the 17th St Market and picked up our CSA produce. It was her first time (I’ve gone twice!). She was astounded. The veggies grown by Victory Farms are amazing to behold. Whole Foods and Ellwoods can kiss my grits (no offense). She brought home spinach and the most amazing bunch of “asian greens.” I immediately purged the crisper of the remaining lettuce from last week, rinsed it, spun it, and wolfed it down with olive oil and balsamic. Time to turn over some new leaves.
Can’t you just see the vibrating vitamins in these asian greens itching to fight the maladies in your toxic insides? Okay, maybe that’s particular to me. Still, these guys are reptilian in texture and powerful in their heartiness. I can’t wait to tear into ‘em. Before going to class, Karen took that spinach and made simply the best spinach anything ever. I think she just sauteed it with a little bit of cream, butter, and some grated parmigiano reggiano cheese (light on all of these). The result was dense and chewy bites of greens that bursted with rich and savory juiciness. Keep in mind, this is not baby spinach, like you find in salads or expensive Fresh Express bags at the grocery store. No, you want full grown gnarled and bulbous deep green leaves that don’t look like they’ll be any fun at all. And then, the cooking process needs to be halted at just the right time to give you a texture somewhere between tough and mush. Think: malleable. For me, that’s the spinach that I’d eat like Popey if I knew what was good for me. Restaurants, what’s up? Why no decent spinach? Hire Karen to teach you her tricks.
So, the point of this post is two fold.
- I’m procrastinating again. I’ve gotta write my last paper of the semester and I have ZERO motivation. Actually, I have so many conflicting motivations, that I could levitate on the surface tension generated by my brain. Yeah, get over it. I know.
- I love greens. Eureka. That’s the ticket. I dare not speak all the things that this revelation holds in store for me, cuz I’d jinx the potential positive outcomes. I’ve already gone and planted oodles of salad greens in one raised bed, even though I know full well that my CSA will overwhelm me with bigger, better leafies than I will ever grow. And today, I went and bought a bunch of plants at the Lewis Ginter plant sale. Mostly, what?
- six arugula plants
- six chard seedlings
- two edible flowering nastertium plants (spicy greens for cute salad garnish)
- six basil plants (three types)
- one of each zuchini and yellow squash
In other words, I’m gonna be cooking/eating greens all spring/summer long. Take that, one million different kinds of cancer. And migraine headaches. And expanding spare tire. Hey, yall know about the secret of the squash, right? Since bird flu, mad cow, and now swine flu have probably got you all exploring vegetarianism, you’ll want to know what to throw on the grill at the next cookout. The answer is 1/4″ thick slices of squash (zuchs are best, but any will do). Toss them with EVOO, salt, pepper, garlic powder and put them on the hot grill ASAP (or the salt will leach the water out of the veggies). I char’em pretty good, but slowly, by moving them around and moderating the heat exposure. The inside turns into luscious caramelized lava and the crust is the veggie version of a good sear on a steak. Do the same with some similarly sliced potatoes.
Okay, kick your weekend off with that. I’ll be at the library.