Our first box of Tantré vegetables arrived today. We will be tingeing green from eating many, many leaves. Including: beet, radish, turnip, bok choy, arugula, spinach, spicy, and 2 kinds of lettuce. There is about a laundry tub full of greens to wash. My favorite technique: fill a clean sink with cool water, remove any roots, inedible stems, or particularly dirty bits, submerge. Rinse greens then repeat, refilling sink with clean water. The repeat step is important. I hate the crunch of sand in my food! The prepared cook will find it wise to put cleaned greens through the salad spinner if not cooking immediately. Otherwise, the time-pressed cook will find clean green slime a few days hence.
Our first Tantré meal will be Asian-inspired grilled chicken (from Bob Sparrow of course) salad with spicy greens, picked radishes and turnips, and a peanut ginger dressing. Perhaps with some noodles and mint for excitemint.
And since I bought strawberries, I'd like to make a lemon-lavender poundcake to go under them for dessert.