spring greens

These are the local produce items currently available at our food co-op: fabulously expensive hydroponic tomatoes, burdock root (a root vegetable I've yet to try, but it looks like someone hacked off part of a tree - not appealing), ramps (wild leeks - very good sautéed), and watercress. We're committed to buying local food whenever we can, so I bought one bunch of watercress last weekend and figured I should give it a try.

Watercress is a spring green with nickel-sized leaves that are a little spicy and a little tangy. It's hard to know what to do with it All the recipes I found were too fussy, too weird, or called for too many ingredients that I don't have. I ended up making a small, simple salad with toasted walnuts, diced apples, and a dressing of oil, lemon juice, balsamic vinegar, salt and honey. Don't ask how much of each; I just dumped and stirred and tasted until it seemed right. It was delicious. But you know what would have made it better? Roasted mushrooms and goat cheese! Mmmmm...maybe next week.

No pictures to show of my salad, I'm afraid. It was purty, but we et it all up. In fact, since cooking dinner is probably the most intellectually stimulating thing I do on a daily basis, I would post more often about the food we eat, except that I never get a chance to take pictures. Food posts are always more interesting with pictures, no?

In any case, I've been perfecting my methods for making homemade pizza for a few weeks now, and as soon as I get the chance to photograph all the steps involved, I'll do a little tutorial here.

Comments

Mrs. Allroro said…
Oh, I'm anxiously awaiting a good pizza dough recipe!!!
Anonymous said…
One always hears (reads) about the British and watercress sandwiches.

Mom

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