Spring Greens!

Tender mustard greens in the West Tunnel at the BOC Eco Campus awaiting harvesting.

Spring is the time of the liver/gallbladder, detoxification, and sour taste. Feel the medicine of arugula, turnip & mustard greens lightly braised accompanied with onions, garlic, and sweet root vegetables like parsnips, carrots, rutabagas, and turnip bottoms in toasted sesame oil. Partaking of these Spring Greens strengthens your detoxifying organs, cleanses & clarifys to get you ready for summer's heat. Spring greens like arugula, mustard and turnip greens endure early Spring's frosts. Their ripening ushers in warmer days. These greens along with foraged dandelion & nettles are some of the first local spring greens to put into salads, make green drinks and serve up braised. Their young, tender leaves are a delight. We planted the KIVA and West Tunnels at the BOC eco campus with arugula, turnips and mustards in March 2025. They have been harvested to celebrate enrolling hypertensive households into the Summer Hypertention Intervention that starts July 2025

Braised Spring Greens

Wash your greens one more time just to be sure before preparing. Allow them to drain. In a wok preferrably add olive oil and put it on a medium flame. Cut up onions, carrots, parsnips, rutabagas, your choice into the wok first. Cover them and stir occasionally. While the sweet roots are getting tender, thinly slice/chop up .the Spring Greens. After about 3-5 minutes of cooking the root vegetables, turn the heat to high and pour in the chopped Spring Greens. Now stir fry for 5-7 minutes for the maximum medicine. Add grated garlic and ginger for a complementary pungent flavor. Drizzel toasted sesame oil and your favorite uname seasoning before serving. Instead of braising, steaming is another option Enjoy!