there hasn't been much time for making things lately. At least there's been time for the garden, which we have loaded up with plants that (fingers crossed) could make for a particularly nice yard this year. The table is covered with 5 or 6 tomatoes and 3 pepper plants that can't go out yet, so they're in front of our big picture window in the kitchen, soaking up what sun they can while still protected from the cold. (And it is cold tonight! I could see my breath!)there have been some spring eats, too. As I've been working to clear out the last of the overwintered vegetables, I found this red mustard never really "filled out"; all of the leaves were like delicate lacey threads. But they didn't taste bad - and as all of the tiny little plants were bolting, I figured, better pull 'em up and make use of them while I could. I peeled all of the leaves off of each of about a half dozen plants and had a beautiful basket of delicate greens, deep burgundy on the top and chartreuse on the reverse. We dressed them with a rhubarb vinagrette and ate them with a friend one night, with some New Zealand lamb sausages and kale rabe. Yes, it's been peas and asparagus pretty much non-stop around here, and I can't wait to go nettle foraging (hopefully this weekend) to finally make nettle ravioli.
but more on pasta in my next post!
4 comments:
Nettle ravioli? Holy cow do you ever need to send me a recipe for that. That sounds amazing, and I can get nettles at the farmers market out here!
I swear I commented here already. But it's mysteriously not here. Ah, well. What I said before was, ooooh, nettle ravioli. can I have your recipe for that? My local farmers market sells nettles. :)
Lo - I remember seeing it. Maybe on fb? Will post you the recipe on the other side of supervirus. The one I have that I want to try is vegan; do you have candycap mushrooms at your market? If not, I've heard that nettles + ricotta is also a good, simple combo - just remember to wear gloves and blanch those buggers first to kill the toxins before eating.
Will scan and email you proper recipe soon!
Hello! I noticed your comment on Sarah's blog about Seattle and got excited that there was another (well I'm sure there are many) Saipua fans in the area. So that's all. 'Hello' from your neck of the woods. :)
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