|The "Before" photo. (That jinxed it!)|
|Not only did we lose some fruit, but some great shade.|
|The "After" photo--Victim of the crime...|
|Using my new pitter. Best impulse buy ever!|
I guess I will just have to settle for eating weeds and bolted,otherwise compostable garden produce if I don't get any of the good stuff this season. I freed my bush bean bed of its prolific purslane on Sunday and made this simple Turkish Purslane Salad to serve alongside grilled fish and fresh radishes. One of my strategies for using leftovers lately has been to throw them into lightly grilled [gluten-free] wraps. This vegetable salad was incorporated last night into a salmon salad wrap with fresh beet greens.
|Purslane and Hothouse Cucumber Salad|
|Baby Bok Choy from the farmers' market--seasoned and ready to grill|
|How to eat radishes: Dip in butter, Dip in salt, Eat|
Pickled Radish Greens (or other spicy greens)
Makes about 2 qts.
|Pickled Brassica Greens|
1 huge mixing bowl (or plastic grocery bag) full of bolted greens
2 c. water
4 t. granulated xylitol (or sugar)
4 t. sea salt
8 t. rice wine vinegar
4 dried hot chilies, snipped into pieces (with seeds)
Wash and trim greens very well and spin dry. Coarsely chop any large leaves, put into small bowl with hot chilies. In saucepan, measure remaining ingredients and heat over high until xylitol/sugar and salt are dissolved. Pour over greens and toss to coat. Pack into clean quart jars and press down with tamping tool or mallet. Pour remaining liquid from bowl over greens. Let cool slightly. Cap, label, date, and refrigerate. Should last for a few months in the refrigerator.
|Two quarts were packed down from this HUGE bowl|
|Chilled Lettuce and Spring Onion Soup (w/ Bacon!)|
|Every girl should have one of these!|
|Minted Strawberry Mango "compote" for our |