OK folks, here are this week's recipes. Take a look and give some a try. Send in your stories and pictures, and let us know how it goes.
Lettuce headsSweet onions with their green edible tops
Oriental Green bunches (red mustard, tokyo bekana, torazorah)
Sunflower sprouts
Oregano
Note: Hyssop, a key plant in the bible, is considered by many scholars to be oregano. For more, see my recent post on Chez Noonie.
- Chicken with roasted garlic-oregano vinaigrette and fingerling potatoes
- Tomatoes with oregano and lime
- Onion and oregano bread
Chard
Images courtesy of www.freedigitalphotos.com
I made the garlic greens paste and it was fantastic, like no pesto I've had before. I substituted gruyere and pecans, because that's what I had laying around, and served it on crackers. What did you do with your loot?
ReplyDeleteCheck out Catalpa Ridge's harvest identifier:
ReplyDeletehttp://www.jerseygrown.net/HarvestIdentifier.htm
To eat live food - don't you just love it? Even my 19 year old son ate the pizza and salad! I made a very quick pizza, bought pizza dough pre-made, sauteed the onions, put a layer of sauce, then grated cheddar, then the onions both the greens and white bulb and baked at 375 for 18 minutes.
ReplyDeleteAlso, used the garlic greens as a stir fry with black beans, a pinch of cumin, coriander and ginger with the fresh salad using lettuce, raw sprouts and chopped oregano.
I'm in heaven!