Oscar Grant Greens

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In response to some of the worst economic times since the Great Depression, I’m excited to launch my “grow. cook. grub.” series. With unemployment climbing, diet-related illnesses increasing and health-care costs skyrocketing, more and more people are looking to feed themselves healthfully, simply and cheaply. Using my family and community as an example, I will show readers how easy it is to cook health-promoting, delicious and inexpensive meals all year using food from my home garden, CSA and local farmer’s markets.

Oscar Grant Greens

Yield: 4 to 6 servings

Soundtrack: “30 Cops or More” by KRS-ONE from Edutainment and “Black and Blue” by Brand Nubian from In God We Trust

Dedicated to Oscar Grant III, Adolph Grimes III, Sean Bell and countless others.

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Simple Stock

Yield: about 1 1/2 quart

Soundtrack: “Home” by The Modern Jazz Quartet from Blues At Carnegie Hall

This stock is all-purpose and can be used whenever a vegetable stock is called for. In addition to the suggested ingredients below, you can add the tough stems and trimmings from leafy greens and other vegetables.

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2 large onions, quartered (include skin)

1 large carrot, thinly sliced

4 celery ribs, thinly sliced

8 ounces button mushrooms, thinly sliced (stems included)

1 whole garlic bulb, unpeeled, broken up and smashed with the back of a knife

2 bay leaves

3 sprigs fresh thyme

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

9 cups water

• In a stockpot over medium-high heat, combine all the ingredients, bring to a boil, reduce heat to medium-low, and simmer, uncovered until the vegetables are meltingly tender, about 1 hour.

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• Strain the vegetables, pressing down on them to extract all their liquids. Discard (and compost) the cooked vegetables.

Bryant Terry is an award-winning eco-chef, food justice activist, and Food and Society Policy Fellow. He co-authored Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin), and he is the author of the forthcoming Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine (Da Capo/Perseus March 2009).