NATIVE COOKING

With Spring comes renewal

 

Last updated 3/13/2017 at 4:12pm



You may feel differently but I think this winter went quite fast and was so mild. It was a good year for zogalosobonek (maple sugar, sap or syrup). Even just a little in a recipe or box cake can stir up a new taste sensation. Here is where I like to say just 'play'.

This spring weather brings renewal, a chance to rewind and do over whatever you didn't like about last year. Almost ready to give up on a big garden, well I am ready.

It would be nice to have a small raised garden that has a rich soil that is manageable. Too big is not good since we can't keep up with it and just let it go at some point setting ourselves up for 'the guilts'. I've also vowed to be healthier this year and eat better.

I am starting to compile recipes of good greens with the exception of kale. You go ahead, I'm just tired of it-a little overkill. It does contain a number of cancer-fighting compounds like sulforaphane and indoles. It also has a lot of Beta-carotene and tons of Vitamin A-all good.

As a kid, I recall having beet greens with cider vinegar a lot and I loved it. Steamed escarole was another favorite; no vinegar just lots of butter. My new love, both for looks and taste is.....

Rainbow Chard

This vegetable is widely available and attractive.

Wash the stems; remove leaves

Cut the stems in half-inch pieces and place on the bottom of a large saucepan with 2 to 3 inches of water.

Bring to a boil and add loosely chopped leaves

Cook stems and leaves until leaves are totally wilted and stems are soft.

Drain off water, stir with some butter and serve hot.

 
 

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