Friday, September 30, 2011

Summer Bounty

Thanks to some meetings we had through an off-shoot of our 4-H club, we learned about foraging plants found growing on the property. I was inspired to make pasta with purslane. It was delicious.

I used this recipe but substituted Fromage Blanc instead of the sfait cheese:

I also made a dish with plantain, rice, garlic, onion and carrots. While good, the plantain was challenging, and requires a little more work on cooking it until the texture is a little less chewy.

Gathering greens for a salad: lamb's quarters, red and green deer's tongue lettuce (heirloom varieties), sour sorrel and blackberries.

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