Published on
September 4, 2010 in
Recipes.
1-3 large sweet onions
1-3 cloves chopped garlic
1-4 T olive oil or butter
Salt
Another vegetable
Cut the onions in large half moons and sauté them in butter or olive oil, stirring regularly. After a few minutes add the garlic and continue cooking till the onions are quite brown. At this point add:
Cut up broccoli, sweet peppers, summer squash, eggplant, steamed green or yellow beans, or another vegetable and continue cooking until the vegetable is tender. Eat with potatoes, rice, pasta, pesto pasta (the best), or good bread.
Published on
August 14, 2010 in
Recipes.
Aaron Swan’s Purslane Pesto
1 bunch purslane
1/2 of a lemon’s juice
1/4 cup macadamia nuts
1/2 clove garlic
1/4 c or less olive oil added slowly until it reaches desired consistency
salt and pepper to taste
Blend up in food processor and enjoy!
Serves two. Excellent over salmon, and a medley of roasted onion, new potato, sweet carrots, and cutting celery greens. So delicious!
Here is a link to more information about purslane.
Published on
May 22, 2010 in
Recipes.
The season for eating our delicious Gourmet Salad Mix has begun!
Here are some of the plants it includes this time of year (late May):
Lettuce (8 varieties)
Arugula
Mizuna (regular, purple and ruby streaks)
Mispoona
Tatsoi
Yokatta-Na
Minutina
Tres fin endive
Shungiku
Parsley
Chervil
Fennel
Lambs quarters
Chickweed
Spinach
Chive blossoms
Sweet cicely
Johnny jump ups