Decades ago people used to live, work, shop, and die in the same communities that they grew up in, or nearly so.  Exotic fruit like oranges and bananas were a rare treat, and the first fresh vegetables of Spring were a panacea for all that ailed you.  It is interesting note that these first green edibles of Spring are also high in iron and vitamin C,  nutrients that many people would have become low in during the winter months.  Once again, God knew what He was doing.

Spinach, dandelion greens, kale, chard and the like are all easy to grow, easy to harvest, easy to fix Spring greens.  They grow in almost any part of the country, even in a container or window box, so there is no excuse not to have something.  Eating locally is not just popular, it is an important, if not one of THE most important ways to protect the environment. and in this economy it saves you money.

Let’s get real.  The slimy green stuff that slithered off the cafeteria lady’s scoop and onto your tray in fourth grade was not a vegetable.  The government still isn’t sure what it was but genetic testing has proved that it bears no relation to a vegetable.  If you are still using that old excuse then you must stop immediately.  Or else.

This is spinach, but you can use any green in the dish at all.  Clean thoroughly by immersing in cold water, draining well, and then immersing again in fresh cold water.  Shake to get as much of the water off as possible.  Cook for the shortest time possible and eat as quickly as possible for absolute addictive green-ness.

Wilted Spinach Salad

• 1 lb spinach
• 1/2 lb peppered nitrate free bacon
• 2 onions, peeled and chopped
• 1 clove elephant garlic, peeled and sliced thinly
• 2 tablespoons organic olive oil, extra virgin
• 1  teaspoon French gray salt or 1/2 teaspoon Kosher salt
• pinch of cracked black pepper
• 1 tablespoon of sugar
• 2 tablespoons of balsamic vinegar
• 3 drops Louisiana Hot Sauce

Fry bacon in a pan until crisp.  Remove from pan and set aside to drain on paper towels or other absorbent surface.

Heat the oil back up and add the onion and garlic. saute until softened, about three minutes or so.  Do not brown.  Whisk in the balsamic vinegar,hot sauce,  sugar, salt, and pepper, and taste.  Adjust seasonings.  Pour hot dressing over the spinach and toss well.

Garnish with parmesan shavings, chopped hard boiled egg, or whatever pleases you.

Serves 6

Rosemary is easy to grow and the taste is always incredible. You can put sprigs of it in the bottom of your smoker, use the stems as skewers on the grill, anything to get that great rosemary flavor into your food. Potatoes take rosemary extremely well. The flavor ends up full and rich, perfect with all kinds of meats. Normally you will see recipes for roast rosemary potatoes, and they are delicious but they take time.

These potatoes are delicious and fast. Always a nice combination, right?

Easy Rosemary Potatoes

• 1/4-cup organic extra virgin olive oil
• 3 elephant garlic cloves, minced
• 1 small onion, chopped
• 6 large yukon gold potatoes, peeled and cut into pieces
• 3 sprigs of fresh rosemary, or more. Remove leaves and reserve stems. You will use both.
• Salt and pepper to taste

Boil the potatoes in salted water with the rosemary stems until almost done.  Drain.  Throw away stems.

In a frying pan heat the olive oil, garlic, onion, and rosemary.  Saute carefully until the onion is soft. Do not let it brown.  Add the potatoes and saute until the potatoes are done, about five minutes.

Season to taste and serve.

Serves 6

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