|Sweet Pea Tips|
I don't usually make it. I am not sure if I will make a Gota seddho this year either. The whole essence of eating gota seddho during the season is not lost on me though. I appreciate the immunity boost that these vegetables gives at the turn of the season. And to do my part, today I have all greens in my blog.
The Asian Market in my town is a veritable feast of leafy greens all year round. When I say Asian Market, it actually means Chinese/Korean market, teeming with fish, noodles, variety of sauces and unfamiliar vegetables. They have greens there like no bodies business and with names that no one would have thunk. I have learned not to be flabbergasted by the names though and with help from some of my blog readers, I confidently buy watercress and Yu Choy from there. Baby Bok Choy is now my favorite green.
Now my side of the family was never big on different variety of greens but the husband-man's is. His mother usually makes a lot of different kinds and cooks them in innumerable ways. The last time that we visited them, my mother-in-law made a mean "mulo-shaak baata", radish greens sauteed and made into a paste. I think the "baata" or turning every thing into a paste is more of a East Bengal thing and I must say it is brilliant idea. The "mulo shaak baata" tasted really amazing.