big onions

what it takes to turn a 22 week farm share into edible love.

katrocada

katrocada
Location
Conway, Massachusetts, USA
Birthday
February 21
Bio
Beginning June 1, 2010, I'll tell the story of how a little organic vegetable farm affects one family on a daily basis, in big and little ways, over a 22 week period. Recipes, musings, essays, photos.

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JUNE 3, 2010 10:20AM

Happy Rich (The Morning After)

Rate: 1 Flag

Yesterday I was all set to post about bok choy, and the neat little recipe I'd found for Baby Bok Choy with Garlic and Ginger was just waiting for me to test it. But then suppertime came, and I realized that I was short on time because, well, I'd prioritized having a cocktail with the hubs over the evening's vegetable preparation. And, as it turned out, the pre-dinner cocktail led to a post-dinner second, which we sipped as we watched episodes 10 and 11 of Mad Men (season two). And after that, there was no going back to the computer to write a post for Big Onions.

What I'm realizing is that it takes some big onions to think it's feasible to plan, prepare, and then post about vegetables on a daily basis. True, they make my heart sing, and it's a song I want to sing to the world, but it's a labor of love that's also time consuming. And there will be times when yes, I'd rather sit on my duff, a glass in hand, and relax. So maaaayyyyybe I won't be posting every single day. But I'll at least try to give you the post-game wrap up, which is what I'm writing about now.

happy rich

happy rich 

Last night's repast consisted of a simple fusilli-type pasta casserole, made with grass fed ground beef (bought at Natural Roots) and a basic marinara sauce (from Trader Joe's). But the grande dame of the meal was the simplest: happy rich. Happy rich, as it turns out, is like a cross between collard greens and broccoli. Dark green, leafy, but with something in the center of the bunch resembling broccoli, or broccolini, in baby form. I gave it a rough chop, sauteed it in a little olive oil, added a dash of sea salt and pepper, and that was it.  Not really a "recipe," but this gave balance to our meal in such a simple and satisfying way, and it's certainly easy enough to do.

I'm still dying to hear what others think of happy rich! I can't be his only lover.

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Comments

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A woman after my own foodie heart! Love that you have that organic grocer in Mass. We take it for granted here in California, with all the fresh produce and organic food chains and specialty stores and forget that there is life east of the Mississippi!! Just kidding! Great post and do want to thank you for your comment on my 'aging' post about my "good sense" on ordering another drink! Definitely a girl after my own heart!
Thanks JC - though being a California girl, don't you have any wisdom to impart on happy rich? Or is that some wacky east coast fad? Really & truly, it tasted delicious.
...as I'm sure your top shelf margarita did, too!
Love the greens. Happy rich is a new one on me.
I'd never heard of happy rich either, but it's beautiful and has the best name ever. (Greens that have lovely names, like callaloo or lacinato kale always appeal to me more.)
This is great! I was just looking for Happy Rich ideas and came upon this. I am a member of the same CSA you got your meat from. I will def keep my eyes on here to poach some ideas from you!
Thanks!