Not So Guilty Pleasures

I fell off the local food wagon today. I went to the nearby grocery chain to stock up on pantry staples and there were fresh green things from far away warm places, calling my name and luring me with their crisp leaves and stems full of chlorophyll. Normally I can walk by the displays of  non seasonal fruit and and veg without too much yearning but this winter has killed me. So cold for so long, endless days of snow and ice; even the extra hours of daylight aren't doing much except making me more restless. Suddenly it felt like the only thing that would make me feel better was the taste of dandelion greens from Texas, oriental eggplants grown in California and asparagus from Mexico. I should feel guilty but really, all I feel is hungry!

Last week I was fortunate enough to escape winter briefly as I attended a music conference in Kansas City MO. While not summer weather by any stretch, it was miles better than here, with temps reaching 15 C on one of the days I was there and the rest of the week it was well above freezing. It was lovely to be outside wearing a light jacket or sweater, no gloves or boots or hats to be seen. I even managed a brief but chilly swim in the heated outdoor pool! But I think it also tricked my body into thinking it was spring because I cannot be content to be warm and cozy any longer. I cannot face any more hearty soups or stews. I swear I will burst into tears if I have to look at another carrot or roasted root vegetable! When I found myself scowling at the sprout jar this morning, I knew it was over.

The body knows what it needs and mine was screaming for bitter greens which the frozen tundra outside my door will not be able to provide for a long while yet. It's still 20 long days until spring officially begins and I'm not holding my breath that the weather's going to cooperate by then either. Sometime in the next week or so I will start some seedlings for this year's garden and maybe some greens for quick eating but until then I will be feeding my cravings with imports. I needed dandelion greens stat and my favourite recipe is for dandelion greens and goat cheese pasta .

1 bunch dandelion greens washed well and chopped
2 strips of bacon cut in small pieces
1 onion, minced
1-2 cloves garlic, minced
2-3 tbsp goat cheese
1 lemon- for zest and 1 tbsp lemon juice
salt and pepper to taste
3 cups cooked pasta- I like linguine or fettuccine but any kind works
Parmesan cheese- optional

Cook and drain pasta as directed, reserving 1/2 cup of pasta water.

Sauté bacon and onions until onions are soft, add garlic and dandelion greens and stir until greens are wilted. Use a zester or small grater to add about a tsp of lemon zest or to taste- I like mine lemony! Add a tsp of fresh lemon juice and goat cheese and stir until greens are well coated; add pasta water a little at a time until it makes a  creamy sauce. Toss with pasta and serve with parmesan cheese.

On the theme of eating local, FarmGal is running her March Pantry Challenge again this year but as much as I'd love to join her, I'm afraid we'd starve this year. Until my doomed trip to the grocery store, our pantry was empty except for a few jars of pickles, and  I could see all the way to the back of the freezer but for a few containers of currants and one sandwich bag each of frozen beans and peppers. I don't know if we consumed more or I preserved less but it's an awfully good thing we don't have to live off of stored food this winter. I might have to have closer look at how much I put down this year.


Update:
I wrote this post last week and never got it posted- the cold I brought back from KC turned nasty and I ended up with pneumonia. Some good healthy food (and some expensive antibiotics, boo) have helped me bounce back quickly and I'm so glad I listened to my cravings!

Here's a nice meme I found floating round the internet that sums up my feelings exactly- she even looks like me!

Edible Wild Spring Greens

The crazy weather continues- yesterday we had some heavy rain but it cleared long enough for me to get out and play in the gardens for a while. One of the composters is in need of some repair so I emptied the entire thing onto the garden, raked out the good stuff and left the partially composted matter out overnight to get a good soaking from the rain. I'm heading to the hardware store to day to get some replacement screws to put it back together but in the meantime the wind has been blowing ferociously and I may not have any compost left to put in it!

The soil will benefit from the newly added compost and all the rain is helping mix it in. I raked a bit yesterday as well so things are looking nice and rich, ready for planting! I hope to get some cool weather seeds in the ground in the next few days; peas,rapini and lettuces for now. It will be a few weeks before we'll be harvesting them so in the meantime I dug a few dandelions and spring onions and made a tasty wilted greens salad.

Bitter greens like dandelions, garlic mustard, lambs quarters and nettles are an excellent liver cleanser as well as a source of iron and vitamin C, and best of all, they're free! They can be foraged even in the city although it's best to pick them where you know the ground is not contaminated with pesticides or other toxins.


Wilted Spring Greens Salad

2-3 cups of mixed bitter greens (I used dandelions and added some beetgreens left from Easter dinner at a friend's- he was going to throw them out!)
glug of olive oil and small amount (about 1/2 tsp) of bacon fat (you can use a different fat such as butter or omit it altogether but it adds a nice flavour with the bitterness of the greens)
1 clove of garlic crushed
1 med onion sliced in rings
1-2 tsp balsamic or red wine vinegar
splash of soy sauce
Fresh ground pepper
Spring onions, chopped


Wash greens well and remove roots and older leaves which can be too tough. Chop in bite sized pieces. Heat fats in a frying pan over med heat until sizzling, add sliced onions and garlic, stir until softened. Add greens, stir briefly and add pepper, vinegar and soy sauce- mix thoroughly and turn off heat. Allow to rest briefly -the greens will continue to wilt with the heat of the frying pan. Garnish with spring onions and serve.

Serves 2 as a side dish. Or for a meal for one, add walnuts or pine nuts with the greens and lightly toast them before adding liquids. You can also add some crumbled feta(as I did) or goat cheese or a chopped hardboiled egg. Healthy and delicious!