Let’s talk about spring greens, specifically baby kale. I am very excited that baby kale is finally making it into mainstream supermarkets. I’ve seen more of it just in the last couple months, since I first mentioned it in a blog post back in February. Mostly I am excited because baby kale is a much more versatile veggie than mature kale. It is also tastier, more tender, and a whole lot more palatable. Roy and Farmer both eat the stuff without blinking.
I’ve never been a big fan of the tough leaves of huge, curly-type kales, and in fact, when I wrote Fast, Fresh & Green four years ago, I insisted that everyone par-boil kale before using it in most other dishes, or confine it to soups and braises. I still think it’s a good idea to soften kale first before adding it to pastas or gratins, but now I don’t necessarily freak out when I see chefs and cooks “sautéing” raw kale. With a young or tender variety, a simple sauté is just fine. (But try “sautéing” the older, tougher leaves and you will still have something pretty chewy on your plate.) I’m even embracing kale salads!
Summer is fast approaching and more and more fruits and vegetables are coming in season. One of my favorite spring/summer crossover vegetables is rhubarb. I love it's tart flavor and bright pink color. It complements a variety of sweet and savory dishes. But it's most commonly known as pie fruit and is more often paired with strawberries than with any other fruit or vegetable. But I like it when it plays the leading role in a dish and not the supporting one.
It's May 12th, and asparagus season is nearly over here in Southern California. While the majority of the country enjoys asparagus from April to June, our season usually stretches from late February to early May.
Have you seen that commercial that uses the Hall and Oats song “Baby Come Back”? The mop has been replaced by the sexy and efficient Swiffer and it’s kinda stalking its erstwhile owner? I think Romaine is going to be doing the same thing. I’ve noticed that Mache started out as a green you could only find at the farmer’s market; Kenter Canyon and the like. But now, I’ve seen it at Trader Joe’s, Gelson’s and of course, Whole Foods. The label says ‘enjoy the nutty flavor’. Lettuce? Nutty? Right on!
The weather can't seem to decide what it wants to do, in turn making it hard to decide what to eat: something comforting and cheesy or something fresher and green? I decided the only solution was to combine the two. 