There’s a lot to learn about the story of food – where it’s grown and how, what farmer grew it and why — but another side of the food story is your own. Learning to love food and use it well is a journey for each of us that bares marks of culture, individual taste, and the necessities of life. Some of us come from homes where the story of food is so well known that we can serve a meal that has been in the family for generations without even checking a recipe. But for most of us, our story of food is one we’re making up as we go along. The Dallas Farmers Market is a wonderful place to learn the full story of food in our community, while developing and hone your culinary skills.
Throughout 2023 we’ll highlight the seasonal produce available in North Texas starting with the abundant and nutritious leafy greens of the cool winter months. Learning to use food well means more than making a delicious meal, but also choosing the freshest items, storing them properly, skillfully processing ingredients, and using every edible part. No two leafy greens are quite the same – from mustards to mizuna there is plenty of nuance to these powerful vegetables. Edible leaves of many plants are referred to as “leafy greens” but the term spans many plant families ranging from “mustards” in the brassica family, swiss chards and beet greens, and all the crisp lettuces perfect for a fresh salad. Knowing your greens will help you pick the best flavor and texture for the recipe you have in mind. Hardier greens like kales and collards hold up perfectly to sautéing, while more tender greens like spinach or tatsoi can be used in juicing and smoothies. Follow along over the month of January to get to know greens on a new level and bring fresh nutrition from the farm to your table for the New Year!
Try our surprisingly yummy, Juicy Ginger Beer with the recipe below. For this recipe we chose to use young leaf Tuscan kale. Tuscan kale when picked early, has a softer leaf than curly kale varieties making it a great choice if you’re not a fan of their courser texture. Kale is a nutritionally rich vegetable with twice as much Vitamin C per ounce as spinach! Tuscan kale is best of both worlds – tender and vitamin-packed.
