A calliope of sight, sound and aromas spilled from the entrance of the Minneapolis farmer’s market. While the crafts and jewelry rows look much like any fair, five rows of permanent booths inspire culinary delight with fresh-picked fruits, vegetables, flowers and more. Looking for interesting new foods, water chestnuts and amaranth leaves caught my eye. The seller asked her teenage daughter to interpret what to call these unfamiliar vegetables. When asked how to cook the greens, the girl said, “I don’t know, look it up on the Internet!”
Have you ever eaten a fresh water chestnut? About the size of a radish and peeled like a clove of garlic, they are very juicy and sweet, far superior to the canned variety. Amaranth leaves, also called Chinese spinach, are widely eaten around the world. The greens taste much like Swiss chard or spinach and have excellent nutritional value. Check out my recipe for cooked amaranth leaves here. Enjoy!
Copyright kittycooks, September 14, 2010 70 degrees
Have you ever eaten a fresh water chestnut? About the size of a radish and peeled like a clove of garlic, they are very juicy and sweet, far superior to the canned variety. Amaranth leaves, also called Chinese spinach, are widely eaten around the world. The greens taste much like Swiss chard or spinach and have excellent nutritional value. Check out my recipe for cooked amaranth leaves here. Enjoy!
Copyright kittycooks, September 14, 2010 70 degrees
RSS Feed
