03-14-2009

Greens are back in time for St. Patty’s Day

Pea greensAs the days grow longer and the temperatures grow warmer, so much faster grow the salad greens, cooking greens, radishes, cilantro and dill, too. It means there are a bounty of greens ready for a very green holiday in March. (The greens to the right are Allen Farms’ juicy pea greens, not clover, though they are the same plant family!) Irish or not, St Patrick’s Day traditions involve good food and drink, so plan to celebrate!

The food traditions of St. Patty’s Day feature veggies that are in season and cuts of meat that are affordable and full of flavor.  All you need (except the beer) for your traditional-or-not meal can be found at the Wintertime Farmers’ Market this Saturday from 11-2pm in Pawtucket:

  • Corned beef and cabbage: Cabbage has long been a popular Irish food but corned beef is a more recent addition to the diet. Irish immigrants living in New York City started to substitute corned beef for the traditional dish of Irish bacon to save money. Corned beef is made with brisket and gets it name from the English term corn, meaning a small particle, such as the coarse-grained salt which is used to cure the beef.
  • Potatoes, onions, carrots and turnips: these hearty veggies get cooked along with the corned beef for a traditional “boiled dinner.”
  • Brisket: if you’re not into the salty strong flavor of corned beef, try brisket slow-cooked for a tender main dish
  • Greens: make your meal festive with a garnish of something green! Pea greens, salad greens, spinach, and micro greens are available from Allen Farms, Baby Greens, Ledge Ends Produce, and Simmons Farm.
  • Irish Soda Bread: for sale by Seven Stars Bakery. Or make your own.
  • Irish Coffee: Pick up a pound of New Harvest Coffee for a tasty drink to keep you cheery all St. Patty’s Day.

Chef Branden Lewis and students from the Genesis Center will be preparing a tasty modern take on the traditional New England meal. Using the seasonal veggies found in a boiled dinner they’ll create:

  • Homemade Gnocchi with Butternut Squash, Farmer’s Greens, Home Roasted Nuts, New England Apples and Parmesan Cheese
  • Roasted Turnip Soup with Butter-Toasted Herbed Croutons

Come see the demo and have a taste of the greenery of March in New England.