Get Yer Green On!

People came out in droves for the kick-off of the 2012 season last week, joined by oodles of sunshine and giggles from kids.  There is always great anticipation with the market’s opening and with such a wide variety of vendors to choose from, everyone shares in the bounty.

The selection in May is certainly different from what you’ll find in August, and that’s a great reason to indulge on all the wonderful spring offerings. From strawberries and fava beans to veggie starts and beets, think outside the grocery bag and bring a few new items home to play with.


In addition to their abundance of heirloom tomatoes and peaches this year, Tenbrink Farms is featuring a variety of leafy greens such as Italian dandelions and “Shingiku” – chrysanthemum leaves - which have a little kick similar to wasabi.  We sautéed it last night with sesame oil, rice vinegar and ginger and paired it with fish and quinoa.  Sublime.

Gauchito Hill Farms from the Capay Valley is also offering a nice selection of lettuces and kale which are almost too pretty to eat (but we will.)  Kale is high in calcium and fiber and is delicious served in salads, sautés, or smoothies.

One of my taglines is: our bodies need everything all the time.  Now while you might think that gives license to overindulge, it is actually suggesting variety in our diets to make sure we cover all bases with vitamins and minerals.  There’s no better way to do so than by buying your produce fresh from the source as nature intended.   And that is why we so love the farmers’ market.

Green Smoothie – Serves 2
There are a gazillion variations to make smoothies.  The key is to stock up now on the fresh fruits and freeze them to use all summer. I also freeze my greens if I can’t use them right away. Almond butter adds a shot of protein and keeps you satiated all morning.

2 cups chopped kale or spinach
1 cup strawberries
1 banana
½ cup parsley

Pour 2 ½ cups water into blender and mix with all ingredients.

Parmesan Kale Chips
Warning!  These are highly addictive and won’t last long.  Kids love them, too. Also! Must thoroughly dry the leaves before baking and make sure to watch the time.  30 seconds too many and they can burn.

1 bunch kale
1 tsp. olive oil spray
Dash of sea salt
½ cup shredded Parmesan

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.
Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.

Recipes from www.cook4seasons.com