Seasonal pantry: Fresh ways to eat Sonoma County garden greens

We are constantly told to add more fresh fruits and vegetables to our daily diet. The advice that follows is typically generic, with suggestions for frozen vegetables and frozen fruit. Little, if any, information is given about the benefits of eating local and seasonal foods and recipes.

If you live in the middle of New Mexico or Nevada, perhaps you need help, especially when it comes to winter and early spring. But if you live in the Bay Area, and especially Sonoma County, this advice should fall flat. You have countless options, from growing your own and shopping at farm stands, local markets and farmers markets to subscribing to a local farm's Community Supported Agriculture (CSA) program.

If you live in a close-knit neighborhood, you also can get together with neighbors to share what you produce in your garden. You can even maintain a community garden if there is space for it.

Once you have local, seasonal vegetables, you don't have to do a lot to them except realize you needn't limit yourself to just one variety at any particular meal. You can enjoy two, three or more vegetables at a single sitting.

Here are some current favorite (and very simple) vegetable recipes for late spring. One of the best ways to enjoy spring fruit is to set a bowl of stone fruit, strawberries or cherries on the table as dessert, following the big green salad that should be part of just about any dinner.

This simple and simply delicious dish can be served as a side dish or as a bed for other foods such as sautéed Petrale sole. It can be spooned over rice, polenta or farro or tossed with pasta. The most important thing is not to overcook the celery and to season it properly so that flavors blossom and come together.

Sautéed Celery

Serves 2 to 4

4-6 celery stalks, washed and trimmed

2-3 tablespoons olive oil

- Juice of ½ lemon, plus more to taste

- Celery seed, optional

- Kosher salt

- Black pepper in a mill

Use a sharp knife to cut the celery into thin diagonal slices.

Pour the olive oil into a medium sauté pan set over medium high heat. Add the sliced celery and sauté, tossing or turning a time or two, for about 3 to 4 minutes; the celery should still be crunchy. Add the lemon juice, a generous pinch of celery seed, a few pinches of kosher salt and turns of black pepper.

Taste, correct for salt and acid, and enjoy right away.

Variation:

Add several radishes, sliced very thinly, to the celery.

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Experienced cooks don't need a recipe for wilted spinach, but many novice cooks do. A minute or two over high heat is really all that is required. Enjoy it as one of several side dishes or on top of polenta or risotto.

Wilted Spinach

Serves 2 to 3

8-10 ounces fresh spinach leaves (1 bunch), rinsed but not drained or dried

1-2 cloves spring garlic, peeled and minced or pressed

1 tablespoon butter or olive oil, optional

- Juice of ½ lemon

- Kosher salt

After rinsing the spinach, put it into a wok or deep sauté pan. There should be plenty of water clinging to the leaves. The spinach can sit in the pan until ready to serve.

Then set the heat on high and use tongs to turn it in the pan until it begins to wilt. Add the garlic and butter or olive oil, if using, and continue to cook until it is fully wilted, about 90 seconds. Add the lemon juice, several pinches of salt and enjoy right away.

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To many people, zucchini tacos sound like a truly terrible idea, likely because they are used to overcooked zucchini. But if the zucchini retains its crunch, these tacos are so good they are nearly addictive. Enjoy them for lunch, dinner or even breakfast, if you prefer something savory in the morning.

Sumac is a spice used throughout the Middle East and now readily available in the United States. It often is found in mixtures such as za'atar, which combines it with dried thyme, ground sesame seeds and salt, or with ground coriander and salt.

Zucchini Tacos

Serves 1, easily increased

2 corn tortillas

1 tablespoon olive oil

1 small zucchini (about 5 inches long), trimmed and diced

1 spring garlic clove, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon sumac, optional

- Juice of ½ lemon

- Kosher salt

- A bit of cilantro, chopped

- A bit of grated Monterey Jack or cheddar cheese

Warm the tortillas in a heavy pan, turning them frequently until hot and pliable.

Working quickly, pour the olive oil into a small sauté pan, add the zucchini and garlic, and sauté until the zucchini just loses its raw texture, about 2 minutes. Add the cumin, coriander, sumac, lemon juice and several pinches of salt. Taste and correct for salt and acid.

Set the hot tortillas one on top of the other on a small plate, and spoon the zucchini down the center. Add the cilantro and cheese, and enjoy right way.

Michele Anna Jordan is author of the new “Good Cook's” series. Email her at michele@michele annajordan.com and visit her blog at pantry.blogs.pressdemocrat.com.