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Here is the latest addition in my Peasant Food series... You can read all of them at www.fromfieldsandgardens.com . These recipes and ideas are meant to encourage and assist you in providing cheap and nutritious meals for your family during these difficult economic times. Although, if your like me, you have been pinching your pennies for many years now. The key is to think outside of the box! You must escape the mind-set of modern America and learn how to enjoy simple fare as they did generations ago. It can be done, and it can even be fun!
After a long winter of eating salted meats, heavy breads, and beans the country peasant folk sure looked forward to foraging for green food in the warm spring weather! They knew of the benefits these green veggies offered them, too. These leafy herbs cleaned out the winter sludge and gave their bodies a much needed "spring cleaning"! We would be wise to follow this tradition! Not to mention the economics of foraging! What are these greens that I am talking about? A few of the more common ones, but no means an exhaustive list, are stinging nettle, dandelion, spinach, arugula, endive, and a variety of lettuces. These are all full of antioxidants, flavonoids, phytochemicals, fiber and nutrients. They are blood purifiers that build the body back up with vitamins and minerals, such as vitamin c and iron. After just a few weeks of consuming these seed bearing herbs, folks tend to feel much more energetic and experience a feeling of well being. Rich in cholorphyll, too, these foods are powerful disease fighters. Eat as many as you want! You'll never gain an ounce and if you introduce large quantities into your diet, you will probably find that you lose several pounds. If you don't want to forage, these plants are so easy to cultivate in a small garden or in containers. They grow very fast, too! So, how do you prepare these leafy greens, besides of course, a nice, big green salad? Several ways exist. One popular dish is wilted greens. Simply take your large handful of greens and sautee them in a bit of butter or olive oil until wilted. Season them good with sea salt and pepper and a squeeze of citrus juice. If you want to, you can even boil the fresh greens in a few cups of water and simmer for 15 minutes and consume the water as a spring tonic. But, have you considered spring soups? Soups are so simple and very enjoyable in the springtime when the weather can still carry a bit of chill in the air. Spinach or Nettle Soup 4 cups chopped spinach or stinging nettle (pick young plants and wear gloves!) 6 cups veggie broth 1 large sauteed onion several sauteed garlic cloves sea salt and pepper 1 cup raw cream Bring all ingredients (except cream) to a boil and simmer for 15 minutes covered. Add cream and run through a blender. Season well and serve warm with a small dollup of kefir sour cream and some pretty herbs.
Cheap and nutritious...did I mention quick and easy? Enjoy!
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