#gardenmeals

[luckymortal]

In-season garden recipes: Mediterranean/Forager Spring Potatoes, with milkweed shoots, and oregano garlic lemon pesto. This is a mashup of two favorite very traditional recipes. Potatoes with oregano, garlic, and lemon pesto is a very traditional Greek thing. Spring potatoes with wilted greens and wild asparagus in a garlic butter sauce is a very traditional forager thing. MASHUP! Start boiling potatoes, if you’re using spring potatoes they boil in about 5 minutes. First Spring potatoes will start showing in a couple weeks. Dig around the plants to find gold, being careful not to harm actual roots. Drizzle olive oil in a pan (especially a buttery Greek oil) just under smoking temp, add a few cloves of sliced garlic (and maybe a couple walking onion topsets.) Add asparagus or HEY IT’S MILKWEED SHOOT SEASON! Put some brown on that. Drain potatoes when you can get a fork in ‘em. Throw them in the pan and put some brown on those, too, just here and there. Add a whole cup of fresh oregano, fresh herbs you can use a LOT of. Wilt that until it forms a rustic pesto with the potatoes. A traditional rustic pesto like this is made with chopped herbs, not blended. If you’ve got an ol’ mezzaluna, even better, now’s you’re chance to use it and feel like a witchy medieval herbalist. Remove potatoes. Add a pat of butter to the pan, and greens: mustard, arugula is best, chard, or any wild greens available That aren’t too bitter yet (NETTLES, YO!.) Add 1/2 up of water until greens are steamed and wilted. Toss with potatoes and sprinkle the whole thing with lemon, salt and pepper to taste. I try to serve the greens around the side in a pool of that nice buttery, lemony, olive oil garlic sauce from the pan and keep the potatoes a bit high and dry in the center, so they keep some crispness to them. #inseasonrecipes #permacookery #foragerfood #gardenmeals https://www.instagram.com/p/CBCAvaGMSnC/?igshid=1n20f8cleqr6i

[luckymortal]

Spicy, earthy, 7 minute gnocchi. Trying to keep up super simple in season garden recipes. Starting to get the first radishes. Also, the first walking onion top sets! I always point out for the first few weeks these can be thrown directly into a dish without peeling or anything. So good! These gnocchi are just the kind from Trader Joes, later in the season when potatoes are ready I’ll do a tutorial on making those again. Searing hot pan 5 or 6 reen garlic bulbs, greens separated and a few small French white radishes, thrown in the pan. Put some char on them, then turn down the heat and add a pat of butter. Slightly brown the butter, add gnocchi and the young topsets of one walking onion. Don’t boil the gnocchi first. Put a little brown on those, too. Add mustard, arugula, Turkish rocket, radish greens, and chopped garlic greens and pour about 1/3rd cup of water into the pan to steam. Steam until the greens are melted. Add chive or other edible allium flowers (or any flowers, why not?) Sea salt, pepper, a drizzle of oil if you want. Enjoy #inseasonrecipes #gardenmeals #supereasygardenmeals #permacookery https://www.instagram.com/p/CA_acOnMbP3/?igshid=w2yn67vr3klr

[luckymortal]

Spring perennial vegetables and morels w/ red-wine, herb risotto. Asparagus, turkish rocket, sea kale broccoli, some good king henry, a hint of ramps, sauteed in oil, sprinkled with lemon, pepper and salt. Walking onions and a little green garlic sauteed 5 minutes until translucent, arborio rice, red wine. Garnished with a sprinkle of finely chopped herbs, oregano thyme, lovage, lemon thyme, germander, hyssop, lavender. Morels dredged in flour and sea salt, chopped and sauteed until browned. Usually I don't cook with so many ingredients. I prefer one or two complimentary flavors at a time. But I was out in the garden and all of this just looked so fantastic. And there's something about these "Spring" fresh flavors that makes it work. #homegrown #gardenmeals #springvegetables #perennialvegetables https://www.instagram.com/p/Bxul9EJAJ7g/?igshid=vbrp26kz4ivk