On Tue, 03 May 2011 20:01:28 -0700, Christine Dabney
> wrote:

>I need inspiration.
>
>Just thought I would put it out there to see what y'all are cooking
>these days..especially now that spring has truly arrived (at least
>here in Santa Barbara, CA). Are you doing anything with the lovely
>spring produce in the markets, those of you that have access to
>farmers markets?
>
>Christine

Asparagus, turnips and strawberries from my garden. So far
strawberries have mostly just been rinsed off and eaten. I do slice
some to go on my morning cereal. Asparagus is either eaten in the
garden, made into soup, steamed or roasted. Roasted with olive oil
and served with grated Parmesan cheese and Balsamic. Steamed once in
a while and served with Hollandaise Sauce.

Reminder to self: wash some strawberries to dip in Balsamic vinegar.

Kohlrabi, chard, spinach can be picked now. The beets are almost
ready, cabbage is starting to form heads and the broccoli plants are
getting quite big but no heads yet.

Not much of anything in our local farmers market or curb market yet.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

my favorites is dandelion greens, available in the spring. Chard comes in many colors. Kale, collards, mustard greens. Try something new. Add chopped greens to stews, soups and bean dishes.

My favorite way of cooking greens is to start by sautéing some thinly sliced onion in olive oil. Add a little balsamic vinegar and rinsed, chopped greens. Sprinkle some rice vinegar on top of the greens and put the lid on to let them steam/sauté, stirring occasionally. It is also good with chopped apple (sauté along with the onion) and with apple cider vinegar. Alternatively, you can braise greens by cooking them in a little broth or white wine.

Another way to enjoy greens is with a simple sauce. Steam the greens until just soft, then stir in a mixture of plain yogurt mixed with your favorite mustard. I like Hot & Sweet mustard for this. Whichever cooking method you choose, cook the greens lightly - they turn dark and limp with overcooking.

Enjoy your greens this spring, knowing that you are fortifying yourself with many of the nutrient components that you need for good health.