Wednesday, 5 October 2011

It's not easy being green

Too many heads of iceberg lettuce out there blanding the whole world up with their tastelessness. If your in the grocer and your buying iceberg, please for the love of sweet bearded baby Jesus remember this ...
                    you CAN buy good taste.

There is no reason for this leafy treason, it's time to be introduced to the new green in town. Time to give up on the regular leafy ho hum, and approach the greens as an experiment in developing new flavors and combinations. Salads, cole slaws and fresh veggies platter can all be better when your try something new.
Here's a simple chart to help you start your picking, of greens…I don’t even what to think about what else your picking sitting in front of your computer, alone, without anyone watching …ewwwwww.  

Black Kale
Brassica-spinach x brocolli
Dark purple to blue often dusty looking
Red Cabbage
X-crunchy slightly sweet, brassica finish
Dark purple, sometimes shiny and sometimes dusty
Bitter & Herby
Dark purple and white, shiny
Beet Greens
mild beet root flavor with boost of grassy
Shiny green and deep purple, stems are deep ruby red leading to red veining.
Green Kale
Like seaweed without that ocean flavor
deep green/blue, should be even in tone. May even look dusty
fresh green grass – cud
shiny vibrant green
Arugula or Rocket
Green + pepper or horse radish
shiny vibrant green
Swiss Chard
green and earthy – same taste regardless of stem colour
leaf is shiny green, stems range in colour form white, yellow orange and red
green and bitter
vibrant green, pale green and white stems
Horseradish and greens
less vibrant green than above, but still grass green
Greens and celery – crispy
Shiny vibrant green and white stems, paler as the leaves go into the centre
Butter Lettuce
tender fresh green, mild
Shiny vibrant pale green
Green Cabbage
so many varities!
mild broccoli lots of crunch
Variable from emerald to pale green to white
mildly bitter
variable dependent of light source white to pale yellow and tinted green
Sprouted Seeds
mild and crunchy
variable dependent of light source white to pale yellow and tinted green
mildly bitter
White to pale green

Time to go out and turn over a new leaf.

1 comment:

  1. My favorite lettuce is arugula... when I was in Italy I had a very rare steak, sliced into thin strips, with big scrapings of parmesan and arugula dumped on it. They call it tagliata... and it's heavenly.

    We planted kale and radiccio this year, and I love baby kale in my salad. Once it grew up and took 20 minutes of boiling to tenderize, it lost some of its appeal.

    My naturopath says that broccoli is also considered a dark green leafy veggie...