Last week I cut a huge amount of greens from my garden (photo, right). In addition to making two greens pies, I’ve been sautéing the greens as a side dish.
As is my habit, I’ve been using some other basic ingredients for added flavor and nutrition, such as fresh lemon juice, unrefined sea salt, fresh ground pepper and a cabbage looper caterpillar.
Excuse me?
“Ewwww!”
But—and here’s the moral of the story—what would you rather have in your food, a (cooked) cabbage looper caterpillar which is medically harmless or the virulent strain of E. coli (O157:H7) that paralyzed Stephanie Smith?
Sometimes, if my wife is lucky, I'll see them when I am washing the greens.
