AppId is over the quota
Having lived in Pittsburgh for most of my life, up until 2006, the only kinds of leafy greens that were familiar were the weeds in the back yard, spinach and iceberg lettuce. Last summer, there was an article in the paper about CSA's (community supported agriculture), explaining how farmers directly sell their products to the public in the form of a share or subscription. Consumers receive their share weekly, of locally grown, seasonal produce. After purchasing a fall CSA from John Marshall's, J&S Farm, some folks had more leafy greens than experience cooking and preparing them. It was kind of like being in a flash flood with just an inner tube.
J&S Farms is an organic produce and poultry farm in North Carolina. Having asked John of J&S Farms, my husband (a real live Southern gentleman) and my in-laws, how to prepare these greens resulted in an assortment of answers. My husband, a meat and potatoes kind of guy, isn't into greens, unless it involves a lawn mower or set of golf clubs. My in-laws, well, they only eat salads on major holidays.
John suggested sautéing, blanching or eating them raw. Did you know there is a difference between greens - bitter and sweet? Now, some folks like to eat their greens raw, even if they are bitter. John thought it funny that my first experience with mustard and beet greens was a raw salad. Literally, biting off more than I could chew on that one, I was inclined to give it a good effort. Once you realize which greens are bitter, you ensure that next time, they are placed only as an accent into a salad.
After experimenting with Kale chips, different types of rice and pasta dishes, sautéing, blanching and other unique recipes and preparations, you may start to like it. Others have experimented with greens and through trial and error were finally able to find the method that works for them. Once you get used to eating these leafy, curly, frond-like greens, it seems many of these people had a real craving for them when their CSA subscription ran out.
Many families and grandparents remember growing up and enjoying a surplus of fruits and vegetables and/or they were farmers - the fruit orchard, grape vineyard, berry picking, potato hoeing and daisy planting kinds. Perhaps many of you remember your daily meals were incorporated with a good dose of 3-5 types of vegetables and fruits.
There is something to be said for being open to trying new things, changing the way you eat, incorporating something new and experimenting via trial and error. Who would have ever thought that Pac Choi would make a great alternative to the same old peas and carrots side dish? The best part about it, is it makes food more interesting. It's fun to refresh your taste buds, combining new foods to make them healthier or just plain tastier. Give it a try, your body will thank you.
Julie Callicutt is the owner of Ferko Therapeutic Group, a company specializing in providing intensive rehabilitation therapy to children with disabilities, specifically those on the Autism Spectrum. Julie's services include 1:1 intensive therapy, coaching/mentoring of caregivers and making herself available to speak at local and national early childhood conferences. If you would like more information, please visit, http://www.ferkotherapy.com/.
SOURCE : http://goarticles.com/article/Leafy-Greens-and-Flash-Floods/6132596/
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