Green

The new NYC livery cabs are appropriately named Apple Green. Mayor Bloomberg says he likes the color which is “easy to spot”– I concur but the livery drivers whose cabs these will be are not happy. “My cab is my personal car,” said one driver (whom I’m paraphrasing) and I don’t want to drive a minty green car.”  He has a point.

Green is the color of spring which is reluctantly arriving, probably to be followed instantaneously by blazing summer.  Driving to Woodstock, NY last weekend, it was wonderful to see the trees in leaf with that distinctive, tender, early green.

Oak in early leaf

As to Woodstock itself, it’s a bit too popular. Given the crowds on the narrow sidewalks and in the restaurants, if it’s like this in mid-April, it must be fierce in mid-summer.

When you need to bring a present to a baby shower  and the mother doesn’t know the baby’s gender, green is often the default choice. Thumbs up on not electing to know–one of life’s good surprises.

Green is also the color of kale, currently  topping the veggie trend list.  Kale is a very good source of Vitamin K, vitamin C, iron and calcium and popular world over. Until writing this entry, I never realized that ornamental kales can also be eaten. I’ve been serving kale as a vegetable for years by chopping it roughly, sautéing a little garlic in oil and then sautéing the kale until tender, finishing it with balsamic vinegar to taste. I ate a kale salad  in a Woodstock restaurant which shall go unnamed. The salad was delicious–other things, not so much.

Kale Salad

2 tablespoons dried currants

7 tablespoons white balsamic vinegar, divided (regular balsamic works fine)

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

1 tablespoon extra-virgin olive oil

1 teaspoon salt

2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

2 tablespoons pine nuts, lightly toasted

Parmesan cheese shavings

Put currants in small bowl; add 5 tablespoons balsamic vinegar and let soak overnight. Drain currants. (If, like me, you’re more of a spur of the moment cook, let currants sit in vinegar a few minutes.)

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. (Let marinate 20 minutes at room temperature, tossing occasionally. MG’s note: I never did this feeling it would wilt kale too much. Your call.) Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.