Greens, greens…..

Came home tonight with some beet greens and some kale and Alanna’s recipe caught my eye.  I sautéed mine, but otherwise used her seasoning proportions.  Tasty!  I’ve really never been disappointed in any recipe from A Veggie Venture.

ASIAN GREENS

Hands-on time: 15 minutes (see TIPS)
Time to table: 30 minutes (see TIPS)
Serves 4

Big pot of well-salted water
1 bunch fresh greens - kohlrabi leaves, beet greens, chard, kale, turnip greens, mustard greens, etc.
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
Red pepper flakes (see TIPS)
WATER Bring the water to a boil, be generous with the salt. Use a pot that's big enough for water and the greens, you don't want to 'pack' the greens into the pot, they need room to cook, plenty of space to swirl around in the boiling water. If need be, you can cook the greens in batches.
WASH Meanwhile, wash the greens well under running water. If the greens are clean, a quick rinse will do. If they're just dusty, wash under running water, rubbing the surface of the greens with your fingers to clean. If the greens are extra dusty or dirty, soak them in cold standing water for several minutes to soften and loosen the dirt, then rinse under running water. As you wash the greens, throw away any greens that are extra tough looking or blemished.
PREP With a knife, remove the stems and ribs. If you like, these can be chopped up and sautéed separately. Stack several leaves on top of one another, roll up into a 'cigar' shape, then cut cross-wise into ribbons.
COOK Drop the greens into the boiling water a handful at a time until the pot is full but not packed. Chances are, you'll be able to add still more after a minute or two, as the greens begin to collapse in the heat. Cover and let cook until done but still bright green -- the timing will vary based on the variety, age and thickness of the greens but will range from a couple of minutes to 20 minutes or so. I keep a fork nearby to pull out a ribbon of greens for a quick taste-test. Drain well in a colander, squeezing out the excess water if need be. If you like, chop the greens a bit more for bite-size pieces.
SEASON Toss the greens with the sesame oil and soy sauce. Sprinkle with red pepper flakes.
SERVE Serve hot if you like but I found it surprisingly good at room temperature. I would also make these ahead of time and then serve for a couple of days, stirring into salads, slipping into a sandwich, etc.

NUTRITION ESTIMATE
Per Serving (How many calories in Asian Greens? How many Weight Watchers points in Asian Greens?): 43 Calories; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 255mg Sodium; 6g Carb; 4g Fiber; 0g Sugar; 4g Protein; Weight Watchers 0 points

Storage Tips for Fresh Produce

WHICH VEGETABLES SHOULD BE STORED WHERE

BEST in the FRONT of the FRIDGE: corn (after wrapping in a wet paper bag placed inside a plastic bag) and peas
BEST in the CRISPER: artichokes, asparagus (after trimming the ends and placing upright in shallow cool water, then covering with plastic), beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce (after washing and drying, rolling loosely in a clean kitchen towel inside an unzipped zip-lock bag), mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini
BEST on the COUNTER: tomatoes (stored upside down)
BEST in the PANTRY (where it's both dark and cool): garlic, onions, potatoes, shallots, sweet potatoes, winter squash

WHEN to WASH VEGETABLES: just before using them since moisture encourages mold which encourages spoilage; if you do wash beforehand, dry before putting into the fridge

These helpful storage tips were found over at one of my favorite blogs, A Veggie Venture.http://kitchen-parade-veggieventure.blogspot.com/

Roasted Radishes?!

So, a friend forwarded an article from the New York Times yesterday about roasted radishes.  I had 3/4 of a bunch left from Tuesday’s market so I had to give them a try.  I wasn’t sure how they would be received around here, but let’s just say I will be buying more radishes on Tuesday for sure. 

Couldn’t be much easier- clean them, cut in halves, toss in some olive oil and sea salt, spread onto a baking sheet, and roast at 400 until they are crispy and beginning to brown on the outside, soft on the inside.  You can eat them plain, or add some butter and lemon juice.  We went with just a little butter.

Next I’m going to try them this way.

KALE!!!

 

Wondering what to do with that beautiful Russian kale you got at the market yesterday?

The Local Cook has a great post with 10 ideas for enjoying your kale.  Check it out. 

Gearing Up!!!

If you, like me, are really really getting excited about a steady supply of fresh produce, you will enjoy this article.

THE MARKET OPENS TUESDAY MAY 4!!!!!!  Sure will be great to see everyone. 

2010 Market Opens 5/4/2010

Same place (829 E Market), same great vendors (and some new), same great place to see your friends and neighbors. Stay tuned for upcoming posts about additions to this years market. Looking forward to a great year at the market.

Pumpkin Time!

Doesn’t Pumpkin Bread Pudding sound perfect for a crisp autumn day?!!

PUMPKIN BREAD PUDDING

Hands-on time: 20 minutes
Total preparation time: 70 minutes
8 servings

PUDDING
• 2 eggs
• 2 cups whole milk
• 15 ounces canned pure pumpkin
• 2/3 cup dark brown sugar
• 1-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons cinnamon
• 1-1/2 teaspoons vanilla
• 10 cups 1/2-inch cubes egg or French bread (about 10 ounces)
• 1/2 cup golden raisins
  CARAMEL SAUCE
• 1/2 cup dark brown sugar
• 1/4 cup unsalted butter
• 1/4 cup whipping cream

PUDDING In a large bowl, whisk eggs, then whisk in all remaining pudding ingredients except bread and raisins. Fold in bread and raisins. Transfer to lightly buttered two-quart baking dish and let stand 15 minutes. Bake at 350F for about 40 minutes or until tester inserted into center comes out clean.

Serve warm with warm caramel sauce and if you like, topped with spiced whipped cream.

CARAMEL SAUCE Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

NUTRITION ESTIMATE Per Serving (1 generous cup pudding, 2 tablespoons sauce): 396 Cal; 8g Protein; 13g Tot Fat; 7g Sat Fat; 64g Carb; 2g Fiber; 246mg Sodium; 109mg Cholesterol; Weight Watchers 9 points

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Recipe from Kitchen Parade