photogirl67 wrote:I'll play!
okay, how about these:
kai lan (also known as gai lan or chinese broccoli)
Except for bok choy, which ran out in June, I have all of these in my refrigerator right now. I love the flavor of kai lan, especially sauteed in a bit of olive oil and sprinkled with fresh marjoram or thyme and a tiny bit of salt.
Bok choy is not my favorite when cooked, but I love to use it in salads when it is in season. I will use it in a stir fry if I am going to eat all of it right away, but I don't care for it when it has been sitting in the fridge and reheated.
Chard is one of my favorite greens, and is grown locally in several varieties. It also tolerates the cold quite well, and is available here in Wisconsin year round. I like to trim out the large, central stem, then coarsely chop the leaves. It is great steamed with a bit of Bragg Liquid Aminos, then drizzled with a tiny amount of dark roasted sesame oil and sprinkled with Aleppo pepper and sesame seeds. Another way I like to use it is in casseroles or lasagna. I've added it to soups, and it is fine, but for this use I like a hardier green, like collards or kale.
Daikon is a wonderful radish that comes available during the end of the summer and the fall harvest. If you cellar it or refrigerate it, it seems to last forever. You can can shred it or slice it for salads, but it is wonderful in soups and stir fries. I don't think of it as being particularly nutritious, but the spicy flavor and crunch do a lot for your palate.
My favorite way to eat jicama, which I learned from some Persian friends, is to peel it and cut it into sticks, then drizzle it with a little lime juice and sprinkle it with minced fresh mint. It makes a flavorful and satisfying healthful snack. I also like it naked. Food texture is a big deal for me, and plain jicama is also a little sweet to my palate. I think that is because I eat no concentrated sweets -- someone who had cake for lunch might not taste the sweetness.
I saved edamame for last because it is my favorite out of the list. I like to buy it in the pod and steam it before popping the beans into my mouth (don't eat the pods!), which is the Japanese style, but my absolute favorite thing to do with edamame is this:
2 - 3 big bags frozen, organic, shelled edamame (20 to 32 ounces, depending on bag size)
2 tablespoons Bragg Liquid Aminos (or 1 to 1.5 tablespoons soy sauce plus 1 tablespoon of water)
1 or 2 tablespoons water (unless there is that much frost in the bags)
1 scant teaspoon dark roasted sesame oil
1 scant teaspoon canola or extra-virgin olive oil
Pinch of Aleppo pepper (or red pepper flakes, optional)
1 bunch scallions (green onions), diced finely (about 1/3-1/2 cup diced)
Put the beans and Bragg's in a non-stick sauce pan on medium heat and cover just until the frost is gone and the beans move around easily when stirred. Remove the cover and let the liquid come to a gentle boil. Continue to cook, stirring frequently, just until the liquid boils off. Remove from heat. Mix in the rest of the ingredients. Let sit a few minutes to allow flavors to combine.
I portion this into half-cup servings and refrigerate it. It keeps for at least a week. Sometimes I reheat it, but most often I eat it cold or dump it into a big salad for lunch.
Per 1/2 cup: 190 kcal, 8.9 g fat, 1.1 g saturated fat, 0 mg cholesterol, 16.9 g protein, 14.5 g carb, 5.4 g fiber, 128 mg sodium, 254 mg, calcium. Estimated based on using 30 ounces of shelled edamame per other ingredients as listed.
I should mention that last summer I bought 30 pounds of fresh edamame from one of our local organic CSAs when it was in season. I cleaned it, steamed it, shelled it, and froze the beans. I'm a big fan of putting food by, but this was simply not worth it. Edamame is hard to work with, and better left to the pros for processing. It took me three days of hard labor to produce maybe twenty-five 12-ounce bags of edamame. From now on, that is one vegetable I buy ready to go.