Vegging at the Shore
By Marci Lutsky
When I was growing up, iceberg lettuce was the only green found in our salad bowls and calling iceberg a green is a bit of a stretch. If you are headed out to a local farmers market or are part of a CSA (community supported agriculture) chances are that you are seeing a variety of greens, some of which you might not be familiar with. Here is some information to help you decide which would work best on your table. If you always stick with the same greens, it’s time to expand your horizons!
I’ve been doubling up on arugula in my weekly farm share from B&B Farms because it’s my favorite green. Arugula has a bold, peppery taste. I find that it works best in salads with fruit like apples or peaches and finished with a Dijon vinaigrette. I also sometimes top pizza with arugula which is surprisingly delicious.
If you have never had spinach picked in the last 24 hours from hitting your plate, you need to put down that store-bought plastic container and get yourself some fresh spinach. It will change your life. Okay, maybe that’s being a little dramatic but there is seriously no substitute for freshly picked spinach. Besides being a perfect salad green, spinach goes in my quesadillas, frittatas and pasta sauces.
Let’s talk about kale which gained trendy notoriety in the past five to ten years. Is it as good as all the hype? The answer is yes. Kale is a sturdier green than spinach and very versatile. If you are planning to eat it raw in salads, I suggest giving it a good massage to soften it up. My two favorite ways to enjoy kale are in kale pesto and in kale smoothie bowls. To make the most perfect smoothie bowl I mix kale with almond milk, frozen bananas, frozen mango, a scoop of peanut butter and a spoonful of honey. I blend that all together and top it with granola for lunch perfection!
I just started getting Swiss chard last week in my farm share. Besides it’s beautiful pinkish color, this is another favorite green that I like softening in a pan with some garlic and olive oil. It works great in soup or mixed with a grain like quinoa or farro. Another green that often gets overlooked is beet greens. Yes, it’s true! Before you toss those leafy greens at the end of beets, give them a good wash and cook them like you would spinach or chard. You will be pleasantly surprised.
Next time you find yourself with greens choices, skip past the romaine and reach for something different. You will discover that different greens vary so much in taste and texture. I hope you will feel inspired to try something new in your salad or savory dishes!
Marci Lutsky is a food blogger at Vegging at the Shore, www.veggingattheshore.com and can be reached at veggingattheshore@gmail.com.
