I've also been enjoying sugar snap peas, and local spinach and lettuce greens and arugula. We had local asparugus but that is gone again. But the California asparagus is good right now. Sadly, the local carrots disappeared from the store a few days ago. We get them about 9 months of the year, so that's good. I bought some California carrots and they tasted like chlorine even though they are organic. Yuck. So I think I'm done with eating raw carrots for a while. Maybe I'll juice them and add them to beans. We've also had morel mushrooms for a couple of weeks. Those were great! I'm still trying to adjust my tastes to like shitake mushrooms because Dr. Fuhrman says they are way more nutritious than the white button, cremini and portabella. So I welcomed the morel mushrooms. I just got some fresh California zucchini today--I'll see how that tastes this week. The bok choy, kale, and collard greens are usually wilted by the time we get them here in Wisconsin. But today's baby bok choy looked good so I bought several. I can't wait to get kale and collards from our garden, or locally--those are much better. It's fun watching the California, Florida, and local produce start to come in with the spring/summer season. You can tell when it's fresh and abundant because they are cheaper and often on special. I used to think that meant there was something wrong with them, but I had it all wrong--that's when they are best.
2 comments:
Barb, your salads always look so delicious. Here in Oklahoma this is absolutely the best time of the year for local produce. I go nuts every Saturday morning at the farmer's market. One of the locals has had tons of asparagus for the last six weeks or so, and a couple of others have fabulous greens. We made a beet greens recipe that Laurie's sister developed (it's at the Member Center on one of the ongoing recipe threads). It uses goji berries and cashews for flavoring, and we also added a lot of chard. Tastiest soup I've ever had, and we make some good ones. The greens will disappear, of course, when the weather gets hot (any day now), but at least the local tomatoes will be around all summer. There is also a very reliable local who sells very fresh mushrooms. We use a lot of them in recipes, and I slice shitakes or maitakes thin and use them in my steamed greens and frozen veggies.
HI Darryl,
That beet greens recipes sounds good. I couldn't find it on Laurie's recipe thread but I'll search around for it. That's great about your mushrooms. We get local ones too. I figured out that I like shitake without the stems. It makes them more expensive but that's okay for now. Maybe in the future I'll learn to like the chewier stems. Our asparagus season was pretty short. Yours sounds great!
-barb
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