Three Sisters Garden - Recipes & News
Pork in Roasted Tomato Sauce with Verdolagas (purslane)
Posted by Tracey Vowell on
Technically a succulent, native to Australia, Purslane is one of the most nutritious plants around, grows very readily in almost any temperate climate, and is a truly unique and tasty vegetable, also one of the most invasive weeds we battle.
My chef life primarily centered around Mexican food, and purslane is a big deal in Mexico, even if we don’t yet have a full appreciation for it here in the states. This would be a very typical home style dish.
Braised Lambs Quarter
Posted by Tracey Vowell on
For what is considered one of the most noxious weeds in America, Lambs Quarters have a fair amount of nutrition to offer. I have included a recipe for braised Lambs Quarter below that contains the full nutrition facts, as they are pretty remarkable for a food we primarily ignore Ingredients: 1 teaspoon fat or oil (I like pastured pork lard) 1-2 knob onions, white bulb chopped, greens sliced and separated 2 stalks green garlic, sliced 1 small to medium turnip, peeled and diced 1 small to medium carrot, peeled and sliced 1/2 lb Lamb's Quarter 1 cup (at most) stock of...
White Navy Bean Spread
Posted by Tracey Vowell on
A big bowl of greens, slices of green onion and radish, a handful of mint leaves, maybe some of those horseradish blossoms, a nice piece of grilled fish, a particularly good light vinegar, and a sprinkling of flakey sea salt, over a dollop of herby white bean spread is sounding pretty good to me. Ingredients: 1 cup White Navy Beans 3 pieces Green Garlic 2-3 Green Onions A good handful of herbs: mint, chives, horseradish, sorrel, and some well chopped Salad Burnett will be my choice, but some thyme, oregano, savory, whatever appeals really, will be fine. Juice of one...
Spring Green Garlic Confit
Posted by Tracey Vowell on
It is so worth making this simple recipe, as having this stable jar of garlic oil and bits of tender green garlic in the fridge to near effortlessly add flavor to a wide range of dishes, is so convenient and delicious
Hearty Potato Spinach Mushroom Soup
Posted by Tracey Vowell on
Although Spinach is delicious both cooked and raw, my preference is to walk the line in-between those two. I line a plate or bowl with a good handful, and then serve whatever I have cooked right on top of the leaves, causing them to wilt. This is especially pleasing for me with a ladleful of beef stew, or seared tuna with a simple pan sauce