Main Course Veggies

I don’t know about you, but during prime gardening season, I have no problem with the vegetables being the centerpiece of my meals.  So after reaping the amazing benefits from my garden, and coming into the house with a basketful of my bountiful harvest, I look forward to a seriously awesome vegetable meal.

But I have to admit, I found it quite disappointing that the infinite resources of the internet could turn up nothing better than the option of “side dishes” when I searched for “Green Bean recipes.”

So, it became my mission of the evening to create a main course veggie meal using the crisp green beans and luscious arugula that I had harvested in abundance!  I also poked around in the fridge for some condiments and extras and was able to scrounge up a bit of fresh goat cheese and some ginger.

So if you get lucky enough to come into your own green bean abundance, I hope you will try my:

Green beans steaming

Green Beans in Ginger Sauce

Ingredients:

• 1 ½ pounds fresh green beans, cut in 3-4” pieces
• Large bunch of fresh arugula (or use any other greens), chopped
• 1-2 Tbsp butter or cooking oil
• 3 cloves garlic, minced
• 4 Tbsp soy sauce
• 1 Tbsp fresh ginger, minced
• 1 ½ Tbsp honey
• 3 oz. chevre (soft goat cheese)
• 1 Tbsp sesame seeds
• ¼ cup cashews

In a small mixing bowl, mix together soy sauce, minced ginger and honey.  Add chevre and press in using a fork until worked into the liquid mixture, then use a whisk to make is smooth.  Set aside.

In a large frying pan, heat oil (or butter) on medium low, then add garlic and sauté for 2-3 minutes.  Add the cut green beans, sauté for another 3 minutes, then add the arugula, cover and let steam for 3-5 minutes (longer if you like your beans softer).  Remove the cover, then add the chevre mixture and cashews and stir until well mixed.

Spoon the green bean goodness over cooked rice, or quinoa or other grain of your choice.  Sprinkle with sesame seeds and enjoy!!

V8 and the Rights of Brussels Sprouts!

I am completely appalled at the new V8 commercial:  husband and wife sitting across the dinner table, she romantically feeds him a brussels sprout and when she momentarily looks away, he grabs a napkin and spits it out!  Then he excuses himself to run to the kitchen and drink a V8 juice which is a “fusion” of vegetable and fruit juice, where the serving of vegetables is “hidden” by the flavor of fruit.

So is that what it comes to?  Vegetables are so awful we have to “hide” the flavor?  I say we should take up arms and defend the reputation of vegetables nationwide!  We will not stand for this gross defamation of character.  We DEMAND justice for the rights and respect of brussels sprouts and all other members of the vegetable race!  The sweet yet poignant flavor of brussels sprouts is appreciated by many  and must retain a place of appreciation and respect for the joy they bring to tastebuds around the world!

Rise up fellow brassica lovers and support our beloved veggie brothers and sisters.  Buy some today and cook them up for parties and get-togethers, serve them for your family and celebrate the beautiful and complex flavors they bestow to our palates.

Power to the Brussels!!

Christine Abbey, Brussels Sprouts Advocate

Relish Tray Nostalgia

When my brother and I were kids growing up, I’m  sure like most kids we didn’t really like to eat our vegetables… but our Mom was smarter than we were.  She somehow discovered that it wasn’t the vegetables, per se, but it was the preparation.  Why force us to eat them cooked when RAW veggies disappeared faster than you could say “vegetables”?

Just like Mom's "relish tray"

I will always fondly remember what my Mom always referred to as the “relish tray.”  It wasn’t a “tray” and it didn’t have any “relish” on it, but it was a glass dish that was a bit similar to the one in the picture, and Mom would fill it every night with raw vegetables.  She’d include all kinds:  broccoli stems, kohl rabi, carrots, cherry tomatoes, cucumber, radishes, sliced cabbage, cauliflower, peppers, green beans… and we always ate it right up!

This raw vegetable idea was reinforced with me when a friend of mine with three young kids, shared a similar story:   Her husband was preparing dinner and had just cut up vegetables for cooking.  She suggested that instead of cooking them, why not put them on a plate and set them on the table before dinner.  Hesitantly he agreed, and wouldn’t you know, the 3 kids fought over the different colored items, and that plate was completely empty by the time the main course was ready.

So, why not try a raw vegetable platter?  And don’t buy one of those pre-made half dried-out carrot and celery-stick platters from the grocery store.  Pick out some fresh items from the produce department or better yet, the farmer’s market, and take a little exploration into your own little relish tray world.  I think you might like it!

Community Supported Agriculture: Why it’s Hip!

Worden Farm CSA at a Farmer's Market

Community Supported Agriculture farms, also known as CSA’s, have grown in numbers and popularity over the last few years.  If you’re not familiar with CSA’s, they are farms that provide their products directly to members by selling seasonal “shares.”  The members then pick up their “share” of the harvest each week throughout the growing season.  CSA’s are mostly known for their fresh produce, but products can also include farm-raised meats, free-range eggs, flowers, etc.  In addition to providing for individual members, many also sell their products at farmer’s markets.

So what are the benefits of CSA membership?

Fresh, organic produce

1. Local – isn’t it nice to get your vegetables from nearby rather than having them travel from the other side of the country, or planet?
2. Organic – CSA farmers are very concerned about protecting the environment.  Organic practices help to nourish the soil and save the land for future generations.  There are also no chemical fertilizers or pesticides used, for healthier food!
3. Know the Source – you get to know the person that grew your food, and can visit the farm to see how the food is handled.  You build relationships.
4. Varieties – local farmers can grow special crops that have more flavor, because they don’t have to worry about their products’ transport potential.
5. Freshness – most CSA produce is delivered within a day or two of harvest… ohhhh so fresh and delicious!
6. Knowledge – Many CSA’s offer recipes and other suggestions for making wonderful meals, even if you’re new at it!

With all of those benefits, what are you waiting for?  In the USA, find a CSA farm near you:  http://www.localharvest.org

Thank you to http://www.wordenfarm.com for the farmer’s market pic!

The Other Side of Broccoli

If you haven’t yet added sliced broccoli stems to one of your veggie platters, you’re missing out.  The stems are sweeter and juicer than the florets, and truly make a great snack!  Check out my video snippet!

I don’t eat vegetables!

During the 20 years that I have been active in the fitness field, I am frequently asked for my opinion about “diets” and eating right.  My first answer to these inquiries is always “eat more vegetables” and I am continually amazed at the number of blank looks and jaw-drops that I get in return.  Is it so shocking that eating vegetables is good for you?  And then the jaw-drop is followed by the ever-so-common phrase “But I don’t eat vegetables.”

Someone please tell me how we’ve turned into a culture of “I don’t eat vegetables”?  It is such a tremendously varied food group with hundreds of items containing color, flavor and texture combinations galore and with an infinite variety of possible preparations!  I can’t help but wonder if I know something that you don’t know…  I’m beginning to think so.  Thus begins this humble journey into the rich and delightful world of eating vegetables.  I hope you will join me…