Did you quickly walk by the sign proudly proclaiming “goosefoot” at the Tower Grove Farmers’ Market? You’re forgiven. Even the most intrepid nose-to-tail devotee might have taken a pass. But the folks at the New Roots Urban Farm booth weren’t advertising the latest in offal – goosefoot is actually a type of green.
So named because it resembles (in looks only, we can assure you) the foot of a small goose, white goosefoot has a deep vegetal taste. Botanically, it’s related to quinoa. But in terms of flavor, it’s slightly less bitter than spinach and several degrees less spicy than arugula. That said, any dish that favors spinach will benefit from a little goosefoot. Most would agree that it’s better cooked than raw; just use restraint. Braise the greens in a little chicken broth – it won’t take but a couple minutes – then finish with a little balsamic. Or steam them, then chop and add to some soft ricotta for an unusual gnudi. Store them like any other green, wrapped loosely in a damp paper towel, then into a plastic bag in the crisper drawer of your refrigerator they should go.
New Roots is primarily an urban farm, with its main space located just north of downtown. It also maintains land in Troy, Ill., and that’s where this particular goosefoot hails from. If you want the actual foot of a goose, you’ll have to try somewhere else.
This article appears in June 2011.