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Savoring the Seasons

Savoring the Seasons: A new season begins

By MARY MCCLINTOCK

Hooray for a new season at the Greenfield Farmers Market! It was great to roam around Court Square last Saturday morning, my eyes soaking up the sight of plants, greens, flowers, preserves, cheeses, honey and more ... and my face grinning as I saw friends across the market.

It was less than two months since the last winter farmers market at the high school, but I was really glad to be back outdoors in downtown Greenfield. It was sprinkling a bit, yet there was still a warm buzz of excitement as I ran into friends, and as many people chose plants for their gardens and food for their families.

I got a big rosemary plant from Carol Grossman, a Conway neighbor I hadn’t seen for a while. I munched on grilled chicken from Hattapon’s Thai Kitchen’s booth while catching up with Carol’s stories of trail rides on her big horse, Duchess. Carol said that the day before she’d been out in the woods on Duchess and they ran into a bear and were very close! She was very glad that Duchess stayed calm and that she and Duchess and her dog, Katie, made it home safely.

I bought salad greens from Maria Topitzer of Lyonsville Farm. Recently, Maria’s greenhouse was damaged by high winds and she put out a call for help. VERY quickly, friends and customers rallied around to help her repair it — and her farmers market booth was full of plants and greens grown in that greenhouse.

It was fun to chat with Sue Atherton from Atherton Farm and admire her hanging baskets of bright flowers. We talked about the tomatoes and peppers she’s starting. She grows LOTS of tasty vegetables.

Near Sue were large displays of starter plants from the Greenfield Community Farm and Rich Pascale’s Shoestring Farm. Later, while standing on the Common in the weekly peace vigil, I watched many people walk by with plants, including small pots of lettuce, kale, herbs and a number of Sue’s hanging baskets.

Seeing all the starter plants at the farmers market, including many varieties of greens, reminded me of a recent conversation with Victoria Ahrensdorf, a local Feldenkrais practitioner who says eating greens is good for bone health. When she said she’d been eating lots of greens, I asked her to send me a recipe. She did, saying, “This easy recipe ‘wilts’ so it helps us to eat a lot of the kale, chard, collards, etc. I am eating this as I type the email! I had made a big tossed salad to get the winter heaviness out of my body ... and added this marinated kale on top of the salad.”

Victoria will share other ways to keep bones strong at a “Bones, Posture, Balance” retreat on Saturday, May 10 at Green River Yoga on Main Street in Greenfield. Check out Victoria’s website at http://feldenkraisnoho.com/ to learn more.

This week we’re eating ...

By Victoria Ahrensdorf (a recipe from a friend who decided to get healthier in her 50 s after a health scare)

MARINATED GREENS

about 8 cups of greens (one bunch of kale works well)

for the marinade

1⁄3 C. olive oil

1/4 tsp. salt

1 clove garlic

1 T. fresh ginger

1 T. Bragg Liquid Aminos (can be found at Green Field’s Market)

1/2 C. water

pinch of cayenne (optional)

Cut greens into large, bite-sized pieces. Blend marinade ingredients in blender until well blended. Pour marinade over greens and mix well. Cover and let sit for at least a few hours, or preferably overnight (makes it easy to make ahead when entertaining, or, for a potluck). This is even better the next day. The greens will “wilt” as if they were cooked, instead of just tasting like a salad. Use any variety of greens for this dish: kale, collards, Swiss chard, spinach, etc. I like curly kale better than dinosaur kale for this dish.

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