Eating Spring Greens

20120422-111020.jpg The whole neighborhood is bright green. My planters are exploding with herbs, lettuces, mustard greens, chard, kale - and the peas & root vegetables aren't far behind. Though I've had my share of summeresque March & April days, I'm not putting out the tomatoes, peppers or eggplant yet. Too risky- one day it's 80, and the same night is under 30 degrees.



I'm trying to keep the creative cooking juices flowing. Just because we have lettuce doesn't mean salad. In the last year we've become partial to the Korean dish Ssam Bap. This is a meal of fresh redleaf lettuce leaves full of rice, BBQ meat, and whatever else you can fit in. It's a pocket of joy!


Another fav is arugula - and I have a ton! We've been using it for breakfast sandwiches made with: toasted bagels, herbed cream cheese, smoked salmon, thinly sliced red onion & thin sliced tomato. Divine. It's like being at Nate & Al's, without the 6 hour flight! Speaking of herbed cream cheese. Just cut dill and chives with kitchen or herb snips, right into your fav cream cheese. Zest in a little lemon peel, stir it delicious.


Micro-mustard greens are great on a sandwich or in a salad. As they grow, the bitterness intensifies. I just pickled a batch of mustard greens - it took all of 10 minutes. It will taste great in pho, fried rice or on a pulled pork sandwich. Possibilities are endless!


What's your favorite way to eat greens?