It’s June, which can mean only one thing: leafy greens!
This is the time of year when you start seeing swiss chard, kale, collard greens, and more showing up at local farmer’s markets. While I can’t remember ever enjoying (or even eating, really) any of those three types of greens growing up, I’ve gotten to the point where I love ‘em. And not just for their nutritional value (“The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around.“), but because they just taste good when you prepare them properly. And, generally, they’re pretty easy to make use of. Throw a little olive oil and garlic in a pan, heat it up a bit, toss in the greens, cook until just barely wilting, take off and drizzle with a little more olive oil and some light seasoning and you’re good to go. Mmmm. Green leafy goodness.
This also means squash season is just around the corner, where our CSA starts delivering more than we can keep up with. But we’ll deal with one veggie at a time. For now, it’s greens.
Posted in Food and Beverage