|Posted by ed.wilmot on March 22, 2014 at 6:05 PM|
You know you're a foodie when you get tunnel vision upon seeing fresh picked, local, organic Brussels sprouts at the local store. Yesterday I saw recipes and culinary expeditions swimming before my eyes when I saw those Brussels sprouts in the cold room at Swamp Rabbit Café and Grocery. Immediately I knew they were going to be a part of Saturday's dinner.
I actually was at Swamp Rabbit Café and Grocery for the Food Truck Party. Both Asada and Ellada Kouzina were to be parked outside the store. I had to get something from each truck, spreading the love and supporting as much local as possible.
Since I got there early, I went inside the store and made a couple of purchases. The Brussels sprouts were the prize of the day. That is until I saw the special at Asada. They had a special I have not seen before yesterday: Chicken Karaage Taco.
So let me tell you about the sensory overload the taco gave my taste buds. It was sweet, sour, salty, spicy; just plain old savory greatness. It was a Japanese styled fried chicken marinated in sake, ginger, garlic, and soy sauce. On top of that was a Latin-Asian fusion Slaw made with jalapenos, radishes, cabbage, scallions, ponzu dressing and sesame seeds.
To me Asada is making some of the best and most innovative menu items in the Upstate. And the best part. Everything is affordable for even those of us on tight budgets. (I will be teaching people how to eat and buy organic on a budget in about 2 weeks: https://squareup.com/market/swamp-rabbit-cafe-grocery/buying-and-eating-organic-on-a-budget-class ).
Now to today. I went for a hike this afternoon and started to see some wild edibles. Early spring dandelion greens, violets, henbit were but a few things I spied. Realizing I was going to cook up the Brussels sprouts for dinner, I made sure to pick a few things that could be added to some organic spinach for my first Spring salad.
We sometimes forget how much food is just outside our kitchen doors if we just take the time and energy to harvest what nature so willingly provides us. I really look forward to this time of year when so much free food is available. Some of my friends make fun of me, but I relish in the wild Spring flavors.
And dandelion greens have got to be my favorite. Well almost, I do keep an eye out for morels, one of nature's great culinary delights. But didn't see any today.
So I just about ready to go in the kitchen to prepare our meal for the evening. The Brussels sprouts will be blanched for a couple of minutes and then sautéed in some butter for about 5 minutes. It will dressed with a balsamic dressing made from organic olive oil and balsamic vinegar from the Palmetto Olive Oil Company.
The salad will include my wild Spring pickings, some over wintered herbs from our garden, organic spinach and sprouted lentils. It will be drizzled with an organic wasabi sauce.
I hope your Saturday meal will be as savory, delicious and sustainable as mine. Good eating to you!