Shades of Green on our Menu

    

 chard, tatsoi, cabbage, leeks, lettuce greens, broccoli, kale, green beans

In September we went with our daughter and family to the Common Ground Country Fair in Unity, Maine. I came home inspired to dig up my back yard, with the dream of replacing lawn for garden space to grow my own organic food. That noble thought, more like a fantasy, lasted all of half an hour. Unpacking our gear for camping, which had been part of the fun (albeit chilly, and in somewhat primitive conditions) I made several trips to our basement: where our road bikes are stored, kayaking vests are hanging and running shoes sit waiting on the shelves. All representing outdoor activities, just like gardening, but considering summer's short season and the many markets in our area selling fresh, locally grown food (the closest one being five minutes away via the the back farm road) - there really was no contest. 

The following week I shopped at the market in Mahone Bay - I went a little crazy. But look at those glorious greens. 

I'm stretching the 'leafy greens' category to include the leeks, cabbage, green beans and broccoli in my display, but these are all more than a pretty picture; they're worth their weight in building the immune system, and pack a wallop when we talk vitamins, minerals and fibre. Take your pick and eat them - daily - for any meal. I know of one person who mixes spinach into their cooked oatmeal - maybe a bit out there but who says salad isn't breakfast fare?  Chopped greens are yummy tossed into a creamy squash soup or thick tomato-veggie pasta sauce - or steamed greens with balsamic vinegar, touch of salt, few toasted walnuts and a dollop of goat cheese? Delicious.

 

A green smoothie - delicious any time of day. Mine are different every time; here's the ingredient list in this glass of goodness:  Russian kale, banana, chopped apple, lemon slice, 4 slices of cucumber, Tbsp. of ground seed mixture (flax, pumpkin, sesame, sunflower), 1/4 cup raw cashews, splash of fish oil, 2 ice cubes, enough cranberry juice and water to blend into thick, smooth drink. Not only refreshing - it makes my body feel like it's been given a wonderful treat.

In reality, healthy whole food eating isn't really an option. We need it to ward off viruses from without and the potential -havoc-raising free radicals from within. And for those of us who run and bike and swim and work hard and live busy, full lives - we need all the help we can get to protect our bodies from illness and help them recover from the stresses of exercise and every other thing we deal with in a day.

The market bins are still heaped with squash, pumpkins, cabbage, pears, apples, turnips....and I love eating all these and more of the seasonal produce. But greens must stay on the menu if I want to be nutritionally balanced and protected - plus it prolongs the far-fetched memories of gardens and all true pleasures of summer.

Comments

[Renee]

This is great mom. That smoothie looks wonderful! Eating raw greens seems to get trickier as the months start to chill.

[Robert]

Looks yummy! I'd like to try that green smoothie.

[Ruth V]

your smoothie 'looks' delicious...not sure if I'd have the guts to mix all those interesting ingredients together, but who knows, now that I've seen your list, I might have test my bravery and mix up one myself. Will I feel as terrific as you after?!