Three recipes have captured my taste buds: a recipe for "Melting Beets" that makes me salivate at the thought; my recipe for a summer sandwich that delights nearly
everyone who tries it; a recipe for Switchel--an all American drink to beat the heat. Enjoy!
Melting Beets with Mild Goat Cheese and Pistachios
INGREDIENTS:
2½ lbs. medium beets (6 to 8), trimmed, peeled and sliced 1-inch thick
2 T. extra-virgin olive oil
In keeping with my June newsletter article about the weeds in our allotments I am sharing two recipes I've tried and actually enjoyed: Purslane Chimichurri and Smoky, Garlicky Potatoes and Dandelion Greens. Please let us know if you try these recipes and feel free to post recipes to share with us. They need not be related to the newsletter or my post. I think good gardening goes hand-in-hand with good cooking. I look forward to reading some of our member's favorite recipes and trying some out!
I came across the website of a Norwegian woman who wrote about the joys of eating Rhubarb as a child when her mom would give her a small cup of sugar and send her outside. She would pick the reddest stalk of Rhubarb, drag the end through the cup of sugar and eat it. As a child in Alaska we ate fresh, raw Rhubarb too but without the sugar! Perhaps that is where my love of sour food was born. Anyway I found a recipe for pickled Rhubarb I thought some of you might like to try. I've attached it to this post.
Confession: I do not grow asparagus in my garden. I tried twice and failed. But I grew up on a farm in New York with bountiful asparagus that continued to grow for more that 30 years. So I know from asparagus soup! This one is the best and I make it every chance I get.
But I have a few alterations that I prefer: Instead of onion, use a few large shallots. Much earthier companion to asparagus. I also use a bit less chicken stock (and sometimes I use vegetable stock if I'm serving vegetarians).
Here is a link to a YouTube video about identifying Purslane. https://youtu.be/qq3uR-yMdIU?si=i1Ym8UtAonS0cWMj