Posted Online: April 23, 2013, 10:09 am
Greens mean go
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By Susan M. Selasky
DETROIT —Spring greens are popping up at grocery stores and farmers' markets.
Photo: Associated Press|
A mix of pea shoots, chard sprouts and other microgreens.
Spring greens' superior quality and sometimes lower prices have folks snapping up those green pea shoots, soft green baby lettuces and peppery arugula, and those broad green leaves of chard with stems that pop with color. And don't forget asparagus, which adds a bright accent to any dish.
Although it's very early in the growing season, hoop house and greenhouse growers make it possible to enjoy local spring greens now.
Says Kellie Carbone, of Ann Arbor, "My cravings change in the spring," adding she tends to eat lighter, greener foods.
Her favorite? Sunflower shoots, which she describes as having a lemony taste.
"These (sunflower shoots) are like a shot of adrenaline," she said. "I eat them in salads and as a snack."
Kate Woods, of Ann Arbor, agrees and said, "Everything is better with greens."
Woods uses the sunflower and pea shoots in salads and stir-fries and as a garnish for soup.
"The sunflower shoot is the most sturdy and has a lemony flavor with remnants of sunflower seeds and an edge of nuttiness," she said.
A market darling, pea shoots are rich in vitamins A and C and can be eaten raw, cooked in stir-fries and sautéed. They dress up any dish as a garnish.
"They're very tender, and have the same flavor as a pea pod," said Robert MacKercher, 46, who owns Garden Works. "They're very good sautéed with olive oil and garlic."
But the appeal of spring produce goes beyond the taste. As farmers markets gear up for the summer season, sales of spring greens are a healthy pick-me-up for those who eat them and those who sell them.
Said MacKercher: "It's a nice spring boost for everybody."