Going to the Royal Oak Farmers market at the first sign of spring is an annual tradition for fresh-food enthusiasts. We emerge from our winter cocoons to feel the warmth of the sun, marvel at the first crocus blooms and head to the market to share a collective exuberance with the other sun-starved Michiganders. The mood is infectious and smiles are everywhere.
The market is exploding with colors, living plants and enthusiasm–shoppers and farmers feeling as though they have earned the right to feel good about the spring season. This year, farmer Don Cinzori returned to the market with organic starter plants as well as black radishes, rutabagas and cabbage from his root cellar. His flats of freshly sprouted wheat grass were quickly snapped up by the juicing crowd.
Jacob Bach of Natures Pace Organics had sweet tender spinach, baby Red Russian kale and cellared sweet onions. It was a treasure trove for me and I thoroughly enjoyed creating healthy, plant-based dishes from this bounty– salads, slaws, ragouts and a Super Scramble, which I share below.
14 oz extra firm organic tofu
1 teaspoon extra virgin olive oil
1 teaspoon garlic, minced
1/2 cup sweet onion, diced
1 cup rutabaga, diced
1/2 teaspoon crushed red pepper
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon dried dill weed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon turmeric powder
1/2 cup nutritional yeast flakes
1 teaspoon Nama Shoyu tamari (sub wheat free for gluten free)
1/4 teaspoon sea salt
6 ounces baby Red Russian kale, trimmed and coarsely chopped
1 tablespoon chia seeds
1/2 cup cooked quinoa
1/2 cup cooked short grain brown rice
Drain the water from the tofu and crumble into a medium sized bowl, using your hands. Add olive oil to a non-stick sauté pan (I prefer the titanium coated pans) on medium heat, then add garlic, onion, rutabaga and crushed red pepper. Cover and cook for 3 to 4 minutes. Add tofu, Dijon, tarragon, dill, black pepper, turmeric, nutritional yeast, tamari and salt. Cover and cook another 10 minutes. Add kale and chia, cover and cook another 3 minutes or until the kale is tender. Stir in the quinoa and brown rice. Turn to low, cover and cook for three to five minutes. Serve hot.