I went to a local farmers market last week and went on a greens binge (in Chinese, I had “big eyes”) buying a bunch of greens from every table. One start-up farmer, selling escarole, didn’t know how to eat or cook the vegetable he grew. I remember loving it in Italy so I bought some.

One mouth, 5 big bags of veggies and my household zero-waste rule. What to do? Thanks to my Brookfield Farm shareholder days and their great website, here are tips on enjoying spring greens of the season:

Tatsoi – came home late, veggie-deprived but didn’t feel like cooking. Wilted the chopped tatsoi in the microwave, tossed it with dash of sesame oil, minced garlic, salt and soy sauce and served it with leftover rice. Fast, healthy and yummy. You can also eat it raw in salads.
Mustard Greens – cooked similar to tatsoi, varied with olive oil, crushed red pepper, carmelized onions, dried cranberries. Mixed another portion with sesame oil into my fried rice.
Beets and beet greens –Love Borscht! (beet soup) – add onions, tomatoes (or paste), garlic
Escarole and Beans – I do my own version of the Italian classic comfort food.  Brookfield Farm recipe
Baby Spinach – another long work day and need a shortcut. Mixed can of corn chowder (or mushroom soup), soy milk, garlic powder, black pepper, chopped fresh spinach, heat through.

The ad says “the perfectly designed outdoor eating utensil.”  I would beg to differ!  I keep 2 in my purse (for me and guest, they fit together well) and use it routinely at restaurants/cafes/fast food (when alternative is disposable), ice cream shops, Taste of Atlanta, traveling (car, bus, plane, boat). It’s durable, handy, easy to clean and comes in fun fashion colors.

Last time, I bought a batch of 20 and gave them away as spontaneous gifts. Wonderful affordable, portable gift for kids and adults.  My nieces and nephews are learning about sustainability and environmental conservation in school and they love theirs!

Buy Sporks here and give the gift that keeps on eating!

My e-mailbox is bursting with vegetable, planting, growing and good eating resources! Classes may be local (Atlanta) but many have great websites with helpful tips and products, for wherever you grow or cook!  Check it out:

Farmer D Organics

Oakhurst Community Garden Project

Truly Living Urban Farms

Georgia Organics

Slow Food International

Cook’s Warehouse

“Flavors of Georgia” Festival

Atlanta Community Food Bank

April is Global Service Month and several of these organizations rely on volunteers, so go eat, plant and serve!

Just said farewell to a friend who is off to help make and market bamboo bikes for developing countries. Very cool, check it out

My mom pointed out that strong and durable bamboo has been used for centuries in everything from pipes, housing and scaffolding to roofs and rafts in Asia. Now it is gaining popularity here as a renewable resource for flooring, beds, table tops and limited edition $5000 fishing rods! (We saw them up-close on an Orvis store tour.)

Great piece on a beautiful and practical award-winning eco-friendly home. WSB-TV’s Going Green Champion, David Southerland, Executive Director of the Perimeter Transportation Coalition explains how he incorporates sustainability and energy-efficiency at home and at work.

Congratulations  to David and the PTC!  View video

Like fashion trends, if you wait long enough, the “look” will be in style again. After years of ribbing, especially from family members, my BYO habits are in-style, hopefully to stay, and they would make my frugal Chinese grandma proud!

As kids, we used to laugh at my non-English speaking grandma when she tore her thin Kleenex tissues into quarters and stuffed them into the little silk pocket of her Chinese vest, despite my father’s reassurances that if she ran out, we’d buy her another box.  On my first trip to Beijing in 1988, I recall having to bring our own bowls and plates when buying food from the street vendors.  Unfortunately, everything had turned to styrofoam disposables when I went back in 1994.

Most of us are familiar with tearing open the individually wrapped, disposable chopsticks at Asian restaurants. As someone who hates to waste food and loves leftovers, I don’t like having to use disposable take-home containers. (I kept a couple of Tupperware in my trunk but kept forgetting to carry them into the restaurant.) Like remembering the shopping bags, it takes a change of habit and advance thinking. I’ve also started a transition to glass containers. (Tip: I collected a dozen large glass pickle/olive jars, perfect for storing flours, rice, etc.  free from a deli.)

I’m excited by the increased public awareness, new organizations like GreenPlate and more choices of reusable, portable eatware and energy efficient cookware on the market. Now, we can spread the BYO Movement and I won’t be the only hipster whipping out my cool BYO-Chopsticks!

I’m testing out a few different types of portable chopsticks and cutlery and will share my feedback. Stay tuned…

Amazing Portable, Uplugged Eco-Cooking Pot

Love my Tuff Mug!

Check back for more posts on my favorite eco-friendly products!

For more on favorite eco-friendly eating and cookware, see my Favorites and Recommendations in the side bar

This Saturday, Dec 12, from 1pm to 4:30 pm, drop in and say howdy! More info here

Look for new cooking classes coming in 2010…

15-minute demos, drop-in 1:00pm – 4:30 pm for free samples, shopping list, product and cooking tips, and holiday gift ideas…plus innovative energy-efficient cookware!

Look for new cooking classes coming in January 2010!

You’ll see me briefly in the opening (as guest co-host) and our 5-minute interview begins at 17:00. More about the pilot series and photos here