Sunny Green Wraps
Farmer’s Market season.
Saturday mornings where we silly Oregonians try to pretend it’s summer.
We slip our pale white legs into our wrinkled, dusty shorts from the very back of our drawers, ignoring the fact that we haven’t carefully shaved our legs since August. My knees have more whiskers than my granny’s chin.
We do unspeakable things to our feet to facilitate unseasonable sandal wearing. I’m saving my professional pedicure funds for continuous kombucha brewing systems and barefoot running shoes. You don’t need pedicures in Vibrams. Most people are trying to avoid looking at your feet in those monsters.
We browse the market, shivering and trying to ignore the fact that it’s only 47 degrees outside. And yet somehow Gigi still claims she’s sweating and strips her leggings off from underneath her sundress. They’re still wadded in a ball from where I stuffed them in my purse.
We’re hunting–for warmth and ingredients. Pretending it’s summer and that we’ll somehow find enough produce to put together a meal, but we’re limited to greens and root vegetables despite our summer attire.
Lulu begs for my sunglasses, squinting in the bright white sun.
I hand over my shades, pick up a head of greens and decide I’ll have to get creative.
I’ll be lucky to put together a snack.
And to get my Dollar Tree sunglasses back in one piece.
Sunny Green Wraps
- 4-6 chard or collard green leaves, stems trimmed and deveined*
- 1 carrot, cut into matchsticks
- 1 cucumber, deseeded and cut into matchsticks
- 1 bell pepper, deseeded and cut into matchsticks
- 1 small jicama, peeled and cut into matchsticks
- 2 T. fresh mint
- 2 T. fresh basil
Sunny Dipping Sauce:
- 2 T. sunflower seed butter
- 2 t. tamari, soy sauce or Bragg’s aminos
- 1 t. lime juice
- 1/4 t. ground ginger
- 1/4 t. garlic powder
- 1-2 T. water
- stevia or maple syrup to taste (optional)
- sriracha to taste (optional)
*For a very helpful tutorial on how to prep chard or collard greens for wraps, see my friend Gena’s post here
Place a prepared chard or collard green leaf on a flat surface and fill with carrot, cucumber, peppers, jicama, mint and basil. Tightly wrap and cut on a diagonal.
For dipping sauce, mix together sunflower seed buttter, tamari, soy or aminos, lime juice, ginger, garlic powder and enough water to make the sauce the desired consistency. Add sweetener and sriracha to taste, if using.
If you told me my kids would suddenly be dipping and devouring greens like hungry little beasts, I probably wouldn’t believe you.
Or I’d just tell you they learned it from their mother.
I can’t wait to see what next Saturday’s trip to the market brings.
I promise to shave a little more meticulously and bring sunglasses for all.
Just don’t make me hold your pants.