Wednesday, December 23, 2009

Leaving nothing behind

Having lived abroad and traveled to many countries, I’m keenly aware of the almost-unique American' propensity to use only select portions of fruits and vegetables. For example, greens – now a favorite in our family thanks to Orchard Pond Organics – are widely seen as a Southern staple, but are less commonly eaten in the North. However, in many places – particularly those in less developed regions around the globe – so much effort is required to grow food plants that all edible portions are used. (You can extend the same argument to the eating of offal, use of plant roots/branches to make tea or medicine, and the inclusion of vermin and insects in the diet.)


This week we received a beautiful set of broccoli heads. Attached to each was a set of deep green leaves. If you consider store-bought broccoli, you’ll note that it generally comes without leaves.


Our neighbor brought over some pork and venison sausage, which he had prepared after a recent successful deer hunt. It was smoked, and therefore had a deep, rich flavor.  I decided to brown it over high, dry heat, and serve broccoli and fresh bread along side.
I cooked the broccoli, along with its leaves, in the microwave – steaming it for only two minutes. While I can’t promise that my neighbor will share his sausage with you, I can highly recommend enjoying all of your broccoli – and buying it fully adorned whenever possible!


broccoli 

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2 comments:

Anonymous said...

What a treat- venison sausage!

Jim said...

The sausage was fantastic! We don't eat much venison, but would if it was readily available.

 
Kudya Bwino Bwino (Eating Well) © 2009