Sand on my boots and a nice almost-tan, I got home last night from a super fun birthday weekend on BC's Sunshine Coast with my good friend Justin (or e-noodle as I have named him for his dancing abilities) and his motorcycle - 'Click Click Bang'. I am definitely relaxed and content at getting another year to explore.
Looking in the fridge I found half a golden beet, some olives and a shriveled pack of what was once parsley (I think?). This reminded me first that I need to get some groceries and second that I was pretty much completely skinned after our little trip. Hm... luckily I have plenty of beans in the cupboard and various grains too, so something will fill my belly. I also remembered I had some parsley in a little pot outside, which likely needed attention and could be a nice addition to my meal.
The sensation of cool grass on bare feet for the first time this year cracked me a grin almost as wide as did looking up at that riotous blue sky from the back of Click Click Bang. That's when I spotted something purple and green growing in the corner of our backyard.
A taste confirmed my suspicions: mustard greens. Obviously some previous tenant had sown some seeds which decided to return the favor. I gathered up enough for a meal or two and feeling inspired by that teetering on the edge of summer feeling, turned to head inside, but was stopped again by the sight of a second prize, rhubarb: the unmistakable umbrella leaves nearly hiding ruby red stalks. I twisted off a few for my morning meal and headed inside. (I learned recently that you shouldn't cut rhubarb, but rather twist if off at the base to keep the plant happy & producing).
My roommate Jess was definitely surprised to see me returning from an excursion into our dingy little, weed covered, back yard that screams "RENTAL HOUSE!" with an armful of edible produce. So was I. All I could think was - wow - this is all free!
I know what I'm having for breakfast and dinner...
Breakfast: Creamy Nutmeg-Date Amaranth with Stewed Rhubarb
Amaranth
1/2 cup amaranth grain, rinsed
1 cup water
6 dates, pitted and chopped
cinnamon and nutmeg
Place the amaranth, water and salt together in a pot. (Starting with cold water makes the amaranth more creamy and thick). Bring to a boil, reduce heat, cover and simmer for 15 or 20 minutes, stirring occasionally. After about 10 minutes, add the chopped dates and stir to combine. Continue to cook.
Serve with a sprinkle of cinnamon and grated fresh nutmeg, a dollop of stewed rhubarb (below) and perhaps some milk, yogurt, hemp milk or soy yogurt.
Stewed Rhubarb
rhubarb - washed and cut into 1/2 or 1 inch chunks
splash of juice or water
a pot
maple syrup or other sweetener
Place rhubarb and juice in the pot and bring to a low simmer over medium heat. Cover and reduce heat. Simmer until the rhubarb softens and falls apart. Add sweetener to taste - I love maple syrup and a little bit of vanilla with rhubarb.
Eat it as is, with yogurt, on hot cereal, ice cream, toast, whatever you like.
Rhubarb is very high in oxalic acid and tannins (that's what makes your mouth pucker), which can bind calcium so that we can't absorb it as readily, so it's not something I'd want to eat with every meal. However, it does makes sense to eat it with dairy or amaranth - both very rich sources of calcium. Rhubarb has health benefits too - it is supportive to the liver and packed with vitamin A, C, and potassium. Hm... a little bit of this, a little bit of that sound familiar?
Dinner: Garlic Sauteed Mustard Greens
The first time I tried cooked mustard greens I was enormously surprised and pleased! Cooking mellows out the spicy bite that was always a little too much for even my adventuresome palate.
Olive oil
Garlic, peeled and minced
A bunch of Mustard Greens
Heat the olive oil in a cast iron fry pan or whatever you have over medium heat. Add the garlic (I used one super potent organic Red Russian garlic clove) and allow it to cook until softened. Add the greens, moving them around to distribute the garlic. Cook until they just wilt. Add salt and pepper to taste.
Serve as a side dish with some whole grains and some beans or a meat dish. I piled mine high beside a homemade spicy blackeyed pea and walnut burger from my freezer stash, slathered thick with horseradish mustard and ketchup (I'm a sucker for M&K), and some brown rice laced with sesame seeds.
These mustard greens are nutrient dense and full of potent anti-cancer compounds. They are excellent sources of anti-oxidants (carotenes, vitamin C, vitamin E), folic acid, manganese, copper, vitamin B6 and calcium. They are also a good source of phosphorus, vitamin B2 (riboflavin), potassium, magnesium and protein, vitamin B1 (thiamin) and iron. Whew! They'll do nicely to balance my rhubarb breakfast.
