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Post by seedywen on Apr 4, 2011 18:13:29 GMT -5
Please don't stop sharing your recipes, Heidihi.
I find the recipes quite inspirational. Have many of the fresh ingredients in the garden waiting, for me to pick them and try something different.
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Post by steev on Apr 4, 2011 20:39:06 GMT -5
I first learned to use sorrel chopped fine mixed with mayo as sauce for salmon.
This time of year, it's leaves are about 9" X 5" in my patch and it just occurred to me that I could make something like Dolmas; think I'll play with that.
By the way, does anybody know how to cook tumbleweed ( Russian Thistle )? I wonder how much of the tips to snip off.
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Post by Joseph Lofthouse on Apr 4, 2011 23:43:16 GMT -5
By the way, does anybody know how to cook tumbleweed ( Russian Thistle )? I wonder how much of the tips to snip off. Around here we roast the whole plant: In the spring time, after it has collected along the fences, and in low road cuts we light a match to it and torch the whole thing.  [giggles] Last spring when I went out to the desert there were road cuts where the tumbleweeds had filled the cut as deep as 15 feet. |
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Post by mnjrutherford on Apr 5, 2011 3:09:26 GMT -5
I need to grow sorrel. I don't know if I have ever had it before.
It's difficult, as an easterner, to imagine tumbleweeds. Having lived both places, I find them interesting. However; my mother collected one during her travels and kept it for many years in an unused bedroom.
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Post by bunkie on Apr 5, 2011 10:11:05 GMT -5
i haad a friend who used yo sell painted and glittered dry tumble weeds for Christmas trees! ;D
i love sorrel! use it it salads and in a lot of chicken dishes.
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Post by mnjrutherford on Apr 5, 2011 14:52:56 GMT -5
WoW! Joseph, there is your next level of endeavor! ;o) If my mother was still alive, she'd buy at least 2!
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Post by Joseph Lofthouse on Apr 5, 2011 15:28:49 GMT -5
WoW! Joseph, there is your next level of endeavor! ;o) If my mother was still alive, she'd buy at least 2! I've been calculating: At $5 per tumbleweed times 1/4 mile of road cut times 10 feet deep times dozens of road cuts... plus all the fence-lines.... And they are not perishable. But alas. I just checked eBay, and tumbleweed doesn't sell all that well to the general public that doesn't share your mother's sensibilities. Tumbleweed greens on the other-hand might have possibilities: Surely every diner along the freeway aught to offer genuine western cuisine. (I'll not say a peep about them being a non-native species and so not genuine at all.) [As if plants can be duplicitous.] |
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Post by mnjrutherford on Apr 5, 2011 16:25:14 GMT -5
ROTFL I guess if a plant COULD be duplicitous, it would have to be the tumbleweed that doesn't care what it rolls over as it moves from town to town?
I'm guessing eBay is more into solar cells huh? ;o)
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Post by steev on Apr 5, 2011 19:42:54 GMT -5
Never heard of false solomon's seal, eh?
In any event, apparently tumbleweed, while fresh and undried, is used by some people as a green. I like its appearance when it's a puppy, kind of martian-looking pinkish and blue.
Years ago, driving like a bat one cross-windy night, as I passed under an overpass, a huge tumbleweed was suddenly in my headlights; wham! Scared me for sure. Went out to look at my truck nervously in the morning light, but there was nary a scratch.
I think it's also used as a tisane, useful for a little vitamin C.
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Post by steev on Apr 5, 2011 19:57:22 GMT -5
Last I heard, cattle, swine, sheep, and chickens aren't species native to North America, either. Guess that diner will be somewhat narrow in focus, and perhaps in clientele, if you require too much purity. Got giant ground sloth?
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Post by mnjrutherford on Apr 5, 2011 20:28:53 GMT -5
My husband has a fantasy of someday eating the roasted ribs of a buffalo. That's a native species! I'm not keen on idea, personally... I'll stick to corn and trout.
I'd forgotten about all the "False" plants and I was recently studying about false indigo! So there you have it, duplicitous plants! Are they prolific in places like D.C. and NYC? Maybe it's all the plants fault?
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Post by heidihi on Apr 5, 2011 20:44:02 GMT -5
curry recipe
call thai restaurant
have husband go get it before I get home
order 5 stars and a coke (a lager if it was friday but it is only tuesday so a coke)
I can not even make myself cook! this is bad!
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Post by Joseph Lofthouse on Apr 6, 2011 1:08:27 GMT -5
If I really wanted to make my fortune from the desert, I'd grow ephedra, and sell it to the meth-heads along with an easy to follow recipe.
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Post by steev on Apr 6, 2011 1:48:31 GMT -5
Remember when country cooking was something you sat down to eat? Simpler times.
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Post by mnjrutherford on Apr 6, 2011 6:51:44 GMT -5
Geez... see, if y'all were any sampling, you would all be living with me. ;o) We always eat Steev's style of "country", just a matter of WHICH country. I do a fairly decent curry. There is Italian season, Spanish, Mexican, Ethiopian, Chinese, Japanese, Indian, Russian, Polish, Salvadoran, seasons as well. Probably a few others that failed to pop into my head.
Yesterday was my oldest sons birthday and he wanted "sushi" so we took him to the only sushi place in town. We got a "boat" (I won't tell you what it cost) and it turns out that he only likes California roll. ::sigh:: Regardless, the boat got cleaned out and my youngest seems to love sashimi AND sushi!
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[giggles] 
