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Vegan Bites:
Think Green
by Hope Von Stengel, illustration by Joseph Von Stengel, Newsletter Volunteers; from the May 2007 newsletter
The warm weather is nearly upon us. Already we’ve had quite a few gorgeous days here and there, which I have thoroughly enjoyed. As the days grow longer and the extended sunlight puts more spring in everyone’s step, plants and trees are looking livelier these days too. Rolling fields of boring brown have given way to vibrant green. Soon luscious flowers and golden grains will be waving at us from neighbors’ yards and every surrounding field.
This is every veggie lover’s favorite time of year, because fresh, local produce is finally finding a way into our daily diets. Being a summer traveler, I haven’t had a chance to do any gardening in quite a while, although I do look forward to the time in my life when I’m able to settle down and grow my own food. However, every Spring I have the good fortune of being able to support local farmers’ freshly picked bounty every Tuesday at the Co-op’s Growers’ Market.
Last year I enjoyed a weekly CSA box from WSU’s organic farm and I was astounded by the wide variety of garden delights this area has to offer, even with the Palouse’s limited growing season. Getting farm-fresh food picked that very day is the second best thing to growing your own. The Co-op also offers a greater variety of local produce as soon as the area farmers’ crops yield — hooray — calling for much restraint when filling my grocery cart. Much, much preferred than anything sitting on a grocery-store shelf for several days after being shipped 1,000 or so miles.
Two of the biggest advantages of tasty spring produce also directly and indirectly influence our physical well-being. The shorter a span of time that a food has been plucked from its source, the greater its health benefits. The spinach you buy at Tuesday’s Farmer’s Market which has been harvested that day is more loaded with vitamins and minerals than California spinach that was picked over a week ago. Spring produce also means more local produce, as carbon emissions transporting our favorite veggies and fruits inadvertently impose a strain on our health by creating air pollution.
The message of spring is: Think Green. Earth Day celebrates “green” or eco-friendly living. Luminous green leaves shoot lushly from sturdy branches and mighty green stems support a gorgeous array of flowers. This time of year also boasts a vast array of green produce: lettuces and spring greens, leeks, spinach, kale, asparagus, herbs, broccoli and garlic scapes. Salads replace grains and root vegetables as the great staple of this season.
As much as my family and I love a fresh salad, spring cuisine has so much more to offer. Just like everyone else, I get caught in a rut, too and find myself wondering what else I can do with unique vegetables like kale or garlic scapes. Although most of us in the Palouse associate kale with kale slaw, kale is also a wonderful addition to soups and stews. Garlic scapes add a wonderfully fresh, last minute flavor to stir-fries. Leeks are not just for omelets either. Add them instead of onions to casseroles, grain-based salads, or lasagna.
The best way to get out of a cooking rut is visiting a library, local bookstore, or online for more inspired cooking ideas. Search for seasonal recipes and cookbooks. There are quite a few seasonally based cookbooks. One of my favorite new discoveries came from the Neill Public Library in Pullman titled, A Year in the Vegetarian Kitchen by Jack Bishop. This fantastic resource with tons of stunning recipes currently sits beside my couch, stuffed with various bookmarks. Hopefully the Tuesday Growers’ Market will open soon or I’ll have to renew!
Radish and White Bean Salad
From A Year in the Vegetarian Kitchen by Jack Bishop
2-3 bunches radishes (about 1 lb., trimmed and thinly sliced
2 15-oz. cans white beans, rinsed and drained
15 grape or cherry tomatoes, halved
1 Tbsp. drained capers
8 Kalamata olives, pitted and chopped
2 Tbsp. minced fresh mint or parsley leaves
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
Salt
8 cups packed mixed baby greens and/or lettuces
Stir the radishes, beans, tomatoes, olives, capers, and mint together in a medium sized bowl. Drizzle the oil and lemon juice over the salad and toss to combine. Add salt to taste. The radish salad can be covered and set aside for an hour or so.
Divide the greens among four large plates. Spoon some of the radish salad over each portion of greens and serve.
Stir-Fried Tofu with Asparagus
Adapted from The Big Book of Vegetarian by Kathy Farrell-Kingsley
1 Tbsp. olive oil
3 Tbsp. garlic scapes
8 oz. thin asparagus, cut into 1/2 inch pieces
1 small fresh red or green chile pepper, seeded and minced (wear rubber gloves)
1 lb. extra-firm tofu, well drained and cut into 1-inch cubes
1 Tbsp. reduced-sodium soy sauce
1 tsp. brown sugar
1/2 cup chopped fresh basil
Heat a wok or large, deep skillet over high heat. Add the oil and, when hot, add the garlic scapes, asparagus, and chile peppers and stir-fry for 2-3 minutes. Add the tofu and stir-fry for 2 minutes.
Add the soy sauce and sugar and cook, stirring often, for 1 to 2 minutes. Stir in the basil and serve right away.
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