I tried the bitter melon greens and the chayote greens with mild success.
The bitter melon greens were so bitter, I couldn’t eat them. They cooked much more quickly than anticipated, but, I think even if they were slower to cook, I wouldn’t have been able to get them any less bitter. Maybe if I had let them sit in salt water overnight? Anyway, I’m really not too disappointed with the way they turned out – it was sort of expected.
The chayote greens took longer to cook than expected, so they didn’t go with the dish I made as well as I was hoping. Next time, I’ll know to cook them longer so they break up a little better.
Friday I went to my first farmers market of the season. Really, it was the second week they set up.
This year, it’s bigger than it was last year, with an extra block of food, music, and other goods.
Every time I go, I fill at least one big canvas bag with every vegetable I can get my hands on. I prefer getting things I can’t find in grocery stores, and the farmers market never ceases to surprise me with foods I’ve never heard of or seen anywhere else. Friday was no different.
I walked away with beet hummus, veggie chips (which includes oven baked carrots, green beans, purple sweet potato, and taro root), frog balls (pickled Brussels sprouts), apple chipotle bbq sauce, chayote greens, bitter melon greens, black eyed pea heads (greens?), and round zucchini. Dinner was grilled corn on the cob (on a stick, covered in chili powder) with fresh squeezed lemonade.
I’ve never eaten any of the greens before. I’m pretty excited, and will post an update as soon as I make something with them.