Greenness Knows No Bounds
It’s St. Paddy’s week, a time that calls for green food and fashion. It’s also a harbinger of spring and a reminder to gardeners that it’s time to plant potatoes.
In Rolla, where I raised my family, the patron saint of engineers is celebrated for the first three months of the year. During my 40 years in the college town, I remember mid-March as the highlight of the social season. Youngsters looked forward to the many activities with the same glee they showed for snow days.
Paint the Town Green
Pretty much anything that can be dyed green gets a coloring. In the city that houses Missouri Science & Technology (MS&T), even the main street is painted green for the annual parade. Some students dye their hair and beards—as do professors! Pet dogs get a green grooming as well.
Green-colored foods include such delicacies as beer, cupcakes, jello, pancakes, butter, potatoes, ice cream, and cookies. Salads don’t count, because they’re naturally green and healthy. But we might want to rethink that, since we have so many dieters of various persuasions these days.
Try This One!
This week Cyndy and Joe sent me a recipe (see end of post) and photos for a green-hued dish that they loved. Ingredients include string beans, Brussels sprouts, and asparagus all lightly sauteed and finished with a lemon-butter sauce and parsley. A perfect St. Pat’s option.
There are several versions of the recipe online. The one in this Youtube video is all cooked in a skillet. This one is oven roasted. Toppings can vary, too: feta cheese, crispy bacon bits, pistachios, sunflower or pomegranate seeds. Some recipes call for a Lemon Tahini Sauce.
Both Green and Tasty
Despite its goodness, I wouldn’t try to replace the green pancakes the kids have been looking forward to all year. But it might be a good time to introduce green vegetables to them as a holiday treat.
But whatever way you decide to celebrate the revered saint, the important thing is to do it with gusto, good food, and good friends.
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