The Sun Brings out The Crowds!
Finally a sunny day!
Seeing Green? Because of St Patrick’s Day we’re featuring Vang’s & Uristoigi’s grown Mustards, Chards, Collards, Kale and even the less used leafy parts of turnips and beets which are best prepared En masse, or as my grandmother used to say "in a mess"
Tips and Yummy Tricks for
Selecting, Storing & Savoring Greens!
Selecting, Storing & Savoring Greens!
Select: Greens should be sturdy and firm. Avoid wilters or signs of black spots which means a breakdown
Store: Greens like a cold (front of the refrigerator or crisper drawer) humid environment. They like to be kept in either a fabric or plastic bag. If in plastic for an extended time, layer loosly & wrap in paper towels to absorb condensation
Savor: Before you start cooking, wash your greens thouroughly.
Fill a large bowl with cool water and gently place the greens in the bowl giving them a gentle swish as you drop them in the bowl. After 30 seconds of floating in the water the sand or dirt will sink to the bottom. Gently shake the water off each leaf & place one at a time on paper towels or a clean dish towel, blot dry.
Fill a large bowl with cool water and gently place the greens in the bowl giving them a gentle swish as you drop them in the bowl. After 30 seconds of floating in the water the sand or dirt will sink to the bottom. Gently shake the water off each leaf & place one at a time on paper towels or a clean dish towel, blot dry.
Pot O'Greens
En Masse
2 bunches Swiss chard, or kale (or 1 bunch each) - VANG - URIOSTIGUISEn Masse
3 tablespoons olive oil
1 large yellow onion, peeled and thinly sliced - GAMMA - URIOSTIGUIS
4 garlic cloves, minced - VANG - GAMMA
1/2 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
3 ounces feta cheese - MOM's
Directions:
Wash the greens, but do not dry completely. Trim the large stems and coarsely chop. Set aside.
Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
Transfer the cooked greens to a serving plate and crumble the feta cheese over the top.
Delish!
Pictures from the Weekend’s Market
Under the Pink Tent, the Delectable Kenzie Cup Cakes!
Robert's Blazing Grill (Hawaiian Barbeque) is a weekly Treat and boy does he have a following!
Market Manager Susan’s Farms Visit. Anticipating Stone Fruit Season!
Trackless Train, El Segundo Driving Museum
& Balloon Artist Ken
Thank You for Telling Your Friends & Neighbors!!!
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