All three of my grown children are currently off-island. That leaves me in our home, alone. While I miss them like crazy, I find this situation to be enriching for me. I am in a reconnecting mode – with myself. Each day slips by quietly and quickly, finding me pausing often to imagine Nell and Sky in India discovering something new and outrageous or to picture Bay in our VW camper cruising along a highway as another stunning vista opens up before him. But, I am content with their phone calls and emails for now. I am relishing the silence, the sink with one coffee mug, one plate and one fork in it, the clean bathroom, and the notion of hours spread before me with my steady work to accomplish, another great book to read and simple food at my leisure. I will open my arms to their return to this farm, their home still, and eagerly hear their stories and see their photos. But, for now, this is delectable.
And, while speaking of delectable – how about trying some of these recipes for Asian greens, growing so abundantly in our garden now or available at your farmer’s market in season –
Asian Greens with Spicy Sesame Sauce
1-2 lbs Asian greens
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey or agave
1 tsp sesame oil
2 cloves of garlic, minced
1 thai chili pepper, finely chopped
1-2 tsp sesame seeds
Steam greens until tender. Mix together other ingredients in another bowl. Combine the cooked greens and dressing and toss well. Garnish with sesame seeds.
Potato Salad with Asian Greens, Cilantro & Scallions
4 medium sized potatoes (red or yellow)
6 stalks of pac choi with leaves
3 tbsp finely minced cilantro
2-4 scallions, finely chopped
2 tbsp cider vinegar
1 clove garlic, minced
½ tsp salt
½ tsp sugar
3 tbsp olive oil
Cook unpeeled potatoes in water until done. Should be slightly al dente so they don’t fall apart in the salad. Dice pac choi and toss with scallions. Combine vinegar, salt, sugar, garlic, olive oil and cilantro and whisk together. Cut cooked and drained potatoes into cubes and toss with pac choi, scallions, olive and feta. Rewhisk the dressing and pour over warm potatoes and veggies. (The dressing absorbs better when the potatoes and veggies are warm.) Stir well and serve warm or refrigerate and serve cool.