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May, 2004
Welcome to the new season. It has been the best spring in my nine years of
farming. The weather has been unusually moderate. As a result, we have an
outstanding lineup up produce. For example, the brassica crop (broccoli, cabbage,
cauliflower) is the best I’ve ever seen. We also have beautiful peas, spinach, beets,
lettuce, and carrots. Hard to say what the rest of the summer will bring, but so far it
looks like a great year. By far the pinnacle of this remarkable spring was the birth of our
son Noah Wendell Tecklin on April 12. He is a bright-eyed happy baby and hopefully
you all will be able to meet him at the pickup sites this summer.
Since these proud and attractive vegetables are dear to my heart and palate I
would like to share a few simple things you can do to enjoy your greens. The following
ideas can be applied, with a little variation, to all of the following greens that are
common elements of Mountain Bounty Farm harvests: Kale, Chard, Bok choy, Spinach,
Cabbage, Beet greens, and Turnip greens. Some of these greens are heartier than others
and need more cooking. This group includes Kale, Chard, Beet greens and Cabbage.
Others, like Bok choy and Spinach are very tender and barely need to be cooked. All of
these greens are great by themselves or added to any number of dishes. By themselves
they are easy and quick to prepare and provide an excellent dish to complement almost
any meal. To cook greens simply steam or sauté for a few minutes until the color
brightens and they are just barely tender. Eat them when they are fresh and do not
overcook – this is the most common mistake and reason why some people don’t like
greens. One of my favorite things to do with Kale, Chard, Beet greens or Spinach is to
simply steam or sauté and drizzle with lemon juice. You could also try balsamic or rice
vinegar, soy sauce, etc. Or smother them in butter! Another variation is to first sauté
garlic, onions, or ginger before you add the greens. Ike’s Quarter restaurant in Nevada
City has an incredibly popular dish that is merely our greens sautéed with a little ginger
and olive oil.
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