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The edible garden
Jun. 12th, 2007 04:09 pmNews from Redwood Farm: the asparagus isn't done yet! This is so amazing! We are still getting fat, sweet, juicy spears of our purple asparagus, so today's dinner is stir fry with asparagus, the first zuccini of the season, sweet Vidalia onion and mushrooms.
Dave is researching the edibility of amaranth leaves, so we will have more yummies. Purslane, which grows as a weed, is making its way into menus, too, both as a crunchy salad green and an ingredient in stir fries, sautees and stews. Yesterday, I cooked some with onion, garlic and pumpkin (Lumina from last fall's harvest, stored in the humidity-controlled library shed). Purslane is incredibly nutritious, rich in Vit A and Omega-3s; it makes a fabulous salad with arugula and strawberries, raspberry vinaigrette dressing. It's also high in pectin, so it will thicken a stew -- I cooked it with richly-flavored heirloom beans, potato, turnip from our garden, and lots of those great Vidalia onions (seasonal, so enjoy 'em while you can!)
Dave is researching the edibility of amaranth leaves, so we will have more yummies. Purslane, which grows as a weed, is making its way into menus, too, both as a crunchy salad green and an ingredient in stir fries, sautees and stews. Yesterday, I cooked some with onion, garlic and pumpkin (Lumina from last fall's harvest, stored in the humidity-controlled library shed). Purslane is incredibly nutritious, rich in Vit A and Omega-3s; it makes a fabulous salad with arugula and strawberries, raspberry vinaigrette dressing. It's also high in pectin, so it will thicken a stew -- I cooked it with richly-flavored heirloom beans, potato, turnip from our garden, and lots of those great Vidalia onions (seasonal, so enjoy 'em while you can!)
