Helping busy families cook and eat more seafood at home.

By Christine Burns Rudalevige
I certainly don’t have very green thumbs, but I did used to be a manager of a farmers’ market.

It was a producer-only market called Farmers on the Square in Carlisle, PA.  It was held (and still is should you be in Carlisle), on Wednesday afternoons, well, on the main town square. I count it among one of the best jobs ever as the loveliness of the fruits, vegetables, baked goods and meat and dairy products, were only surpassed by the loveliness of the people who showed up week in, week out. 

We regularly had local chefs do cooking demonstrations at the market.  But when their plates were too full, I would have to step in and do the demo.  As the market manager, I obviously wanted to do what I could to move product.  So I tended to come up with recipes to move some of the products that didn’t always get snapped up as readily as field picked strawberries, fresh cut flowers, sweet carrots or freshly baked bread.

I always went for the greens, as there always seems to be both enough of them and a general query on what to do with them other than sautéing them with garlic.

When I made these wraps using only the greens and other vegetables found at the market, there was a line around the corner for samples.  My own daughter went through the line four times, and that is how they became one of her favorite lunchbox treats. I can make a dozen of these on a Sunday afternoon and they will keep for 3-4 days in the fridge.

These wraps are very adaptable.  When I lived in landlocked Carlisle, I added shredded chicken or scrambled eggs for protein.  Here in Maine, I add shrimp, lobster and/or hot smoked fish.

Asian-style Cooking Greens Wraps
(makes a dozen wraps)

Everything In It’s Place

12 long chives
1 teaspoon vegetable oil
½ teaspoon toasted sesame oil
4 shiitake mushrooms, stems removed, sliced thinly
4 radishes, grated
1 carrot, grated
1 teaspoon rice vinegar
¼ teaspoon sugar
12 large greens leaves (Bok Choy, SwissChard, Collards, Mustard Greens)
1 cup cooked, chopped shrimp, lobster or hot smoked trout, salmon or bluefish
24 cilantro leaves

Place chives in a bowl and pour boiling water over them.  Leave for 10 seconds and drain.  Set the blanched chives aside.

Heat oils in a non-stick pan.  When hot add mushrooms and coat them with oil.  Cook them over high heat – without stirring them – until one side of the mushrooms caramelize.  Remove mushrooms from the pan set aside.

Stir together rice vinegar, sugar, carrots and radishes.

Take one of the leaves and cut off any large part of the stem.  Press your finger along the remaining part of the leaf’s rib to relax it. Lay the leaf flat.  In the bottom, middle of the leaf, place a tablespoon of chopped shrimp. Top that with a few mushrooms and some carrot/radish pickle. Top with a few cilantro leaves.

Fold in the sides of the leaf over the top of the filling and roll it up away from you.  Secure each wrap with a blanched chive.

Serve cold with a dipping sauce made of 2Tablespoons soy sauce, 1 Tablespoon Chinese black vinegar, 3 Tablespoons water, a bit of hot sauce and grated ginger to taste and sliced scallions.