leafy greens are the new Prozac
After some contemplation, Ron and I decided to join a CSA this spring through a local farm. Every Tuesday, we drive to a nearby market, pick up our share of this week's harvest, and fill our refrigerator with healthy, locally-grown produce. It's fresh. It's delicious. It's, frankly, a bit overwhelming.
The crops harvested right now are from those plants that don't mind growing in the cooler weather -- namely, leafy greens of all varieties. This week, we got a box that included kale, green oak leaf lettuce, spinach, tat soi, arugula, mustard greens, and turnips with greens attached. Apparently, somebody thought our house needed some regularity, based on the high fiber content of my refrigerator.
Having all of this healthy food around is definitely good for our diets. We feel guilty letting any of it go to waste, and so I'm searching for ways to get greens into dishes aside from eating them raw. I'm beginning to think that CSA actually stands for "Consume Salads All.the.time." (If you have any favorite salads that take lettuce to a new level, please pass them along. Seriously.)
And while I sometimes wonder whether I can stand another lunch of salad and strawberries (also in season), I'm seeing benefits. Turns out those nutrition experts know what they're talking about when they tell us to eat this stuff. My skin has cleared up, my extra pregnancy insulation is thinning, and my mood has improved. It seems that when I put less crap in my body, I feel less crappy. Genius.
Now if I could just find a way to make those mustard greens tasty without cooking them with bacon, imagine what other improvements I might see. Possibilities are endless: children who never tantrum, a blissful marriage, the perfect work-life balance. All if I could eat my greens without a little salt and fat from the pig.
Yep, pork is all that stands between me and world domination. Delicious, delectable pork.



