Friday, January 30, 2009
Sparkling, beckoning slyly in their sweet little bunches
Probably the best perk of being a self employed food freak would be the countless hours of mandatory research required to compile information (food) that makes one a, well, a fairly respectful self employed food freak I guess. Current crop of evolving seasonal fare requiring shopping and gorging in the name of research includes winter greens of all kinds. Bok Choy, Yo Choy, Gai Lan, Thai Broccoli, Chinese Broccoli, Hmong Broccoli, Red Mustard, Rappini, Italian Broccoli, Chinese Mustard, a plethoric rainbow of chards, spinach, arugula to name a few. There are so many braising types of Asian greens in season at the farmers’ markets it is enough to make your eye lashes longer just looking and most come in compact little bunches costing like a buck making it easy to buy 5 or 6 at a time and prepare them for one or two meals a day. Loaded with calcium and iron they are also powerhouse free radical fighters going to bat for your health and longevity not to mention your sparkling eyes, pink cheeks and sculptured waistline with every brilliant morsel savored. Awesome simply steamed in water, veg stock or chicken stock doused with a bit of lemon oil and cracked sea salt or try adding chopped greens to your favorite soup or stew. Can not beat a nice sauté with olive oil and garlic with soy sauce splashed in at the end. Warm tummy, happy day.