Sunday, April 25, 2010
Mild Mix Mescluns from West Coast Seeds - these grow like wildfire - and you can clip them several times before reseeding. Growing them in a box makes watering easier and keeps away weeds. (although one time I was clipping the greens and came up with a strange item: a baby walnut tree, which came from a squirrel's hidden treasure). I collect salad dressing recipes, here's a great one I found yesterday in the latest book by Alice Waters: "In the Green Kitchen" (where it seems all the rage now is to get yourself a big, old mortar and pestle to use instead of your kitchen aid) http://alicewatersgreenkitchen.com/ http://www.treehugger.com/files/2010/04/weekday-vegetarian-book-review-alice-waters.php Great for when your herb garden gets going: 1 garlic clove, 1 shallot, 3 Tb.white wine vinegar, 3 Tb. lemon juice, 1/2 ripe avocado, 3/4 cup olive oil, 1/2 cup whipping cream, 1/4 cup chopped Italian parsley, 3 Tb. fresh tarragon, 2 Tb. cilantro, 1 Tb. basil, salt and pepper, chives Finely dice the shallot and garlic, macerate with white wine vinegar and lemon juice. ( you can add 2 anchovies, if you like them, I don't).Add avocado and whisk with a fork. Whisking with the fork, gradually add olive oil and cream. Stir in herbs, salt and pepper.Pour dressing over salad, sprinkle with chives.