Go Green at the Farmers Market

The Springfield Farmers Market is set to open its third season on Friday, May 7 at 3:00pm. A visit to the market this time of year means being encountered by a lot of green, and not (necessarily) the University of Oregon kind. Greens such as lettuce, spinach, kale, and bok choy are prolific this time of year. These plants grow well in cooler conditions, which is why you see more of them in the spring but less in the summer.

Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.

If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.

My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.

The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.

Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped

In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.

Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.

Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper

Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.

Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.

Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.