Pickin' and Grinnin'

I'm thrilled to have picked a bunch of good stuff from the garden today. And, it's mostly already prepped and ready to eat. And, I'm really happy to report that I picked my first sungold cherry tomatoes! Got about a quarter pound and ate them right away. Mega yum. I'm looking forward to my first fresh basil of the year as well.

I made a curried potato salad. It tastes great, and it's McDougally delicious. It's adapted to be lowfat and vegan and comes from the San Francisco Chronicle Website. The peas, onions, and hot pepper were all grown in the meadow. Fresh and local!

Curried Potato Salad with Peas

Serves 6
From former Chronicle staff writer Robin Davis, now food editor at the
Columbus Dispatch.

INGREDIENTS:
1 pound unshelled fresh peas
Salt to taste
3 pounds small white creamer potatoes, quartered
1 cup unsweetened soy yogurt (I used Wildwood brand - nice and tangy)
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
3 tablespoons chopped mint leaves
Freshly ground pepper to taste
1 small red onion, chopped

INSTRUCTIONS:
Shell the peas; discard pods. Cook the peas in a small pot
of boiling salted water until tender; it will take from 10 to 30 minutes
depending on the maturity of the peas. Drain. Cool.
Steam the potatoes until just tender, about 15 minutes. Cool.
Whisk together the yogurt, vinegar, curry powder and cayenne. Stir in 2
tablespoons of the mint. Season with salt and pepper.
Combine the peas, potatoes and onion in a large bowl. Add the dressing and
toss to coat. Sprinkle with the remaining 1 tablespoon mint.



I also made wilted cucumber salad and grilled some round zucchini. Luckily, the zucchini finished cooking just as the propane tank ran out of gas. Now I just have to wait for my hubby to finish cutting the grass and we'll be eating some good lunch!

Get Wild – Eating Really Locally, And FREE

There is so much being written about regarding eating locally, both for saving money (not to mention the health bennies of fresh food) and reducing one’s carbon footprint. Did you ever consider the ultimate local money-saving way to eat, and it doesn’t cost a stinkin’ dime!

GO WILD! That’s right, pick some weeds and dig in. There are so many uncultivated foods just waiting to tempt your palate. I’ll be highlighting various edibles from time to time. Today’s wild food is the lovely and delicious Lambsquarters. Other names are pigweed, dungweed (since the plant grows in high nitrogen soil), and gooseweed. Lambsquarters grow in disturbed soil, so you’ll find it just about anyplace where someone has dug something up (roadsides, your garden, etc. You won’t need to look far). It’s a distant relative of the grain quinoa, and it produces thousands of tiny seeds which remain viable for decades. The leaves are a jagged diamond shape.

by looknfeel at flickr

Lambsquarters grow abundantly on my property. I am grateful to have them and let them enjoy themselves wherever they spring up. I don’t pull them up; I trim to harvest the leaves, and the plants keep growing getting bushy, providing my hubby and I with delicious free greens all summer long. They are a great source of many vitamins, including protein, potassium, vitamin A (helps prevent macular degeneration), and calcium (build strong bones and teeth). The mild flavor bears a resemblance to spinach, and the greens can be steamed, sautéed, or added to soups, pastas, salads, etc. I have frozen and dried these delectable leaves for enjoyment and nutrition in the winter months. Heck, I have even seen lambsquarters for sale at the farmers’ market.

When harvesting the lambsquarters, you can trim the growing tips with the baby leaves, or strip the leaves off larger stalks. The underside of the leaves feel gritty and powdery, but once you wash the greens you will not feel that texture when you are munching down on some of these yummy greens.

Try this recipe next time you find some yummy lambsquarters.

Pasta with Kidney Beans (adapted from Bush Beans)
half pound pasta (spirals, penne, etc.)
¼ cup water from cooking the pasta
2 tablespoon olive oil or water
1 cup thinly sliced onion
2 large (or more) thinly sliced cloves garlic
1 teaspoon crushed red pepper flakes (adjust to your preference)
1 – 15 oz. can kidney beans, drained and rinsed
8 cups (6 oz.) lambsquarter leaves, rinsed
1 cup cherry tomatoes, cut in half (or used diced tomatoes)
1 tablespoon grated parmesan cheese (optional)
1 tablespoon fresh parsely, chopped
Salt and pepper to taste

Cook the pasta according to package directions. Reserve ¼ cup of the cooking water and drain the pasta and set aside.

Heat the oil or water in a large frying pan on medium-high heat. Add the onions and garlic, and sauté for about three minutes. Reduce heat to medium. Add the red pepper flakes, beans, and pasta water. Simmer until the lambsquarters are tender. Add pasta, tomatoes, and parsley, and stir to combine. Season with salt and pepper. Sprinkle with cheese if desired. Serve warm.

Serves 4-6.


What are you waiting for? Go outside and forage some lambsquarters!