This last week I found myself able to harvest a wider variety of things. I don't have pictures of everything but we enjoyed beet greens and lacinato kale that were sauteed and used as a calzone stuffing one night. Sunday night I threw together some pad thai with broccoli leaves and some lemon balm:
Later Sunday night while out I picked up some 80 proof clear rum and made a tincture with the remaining lemon balm and a couple stevia leaves for sweetness so the resulting tincture will be more palatable for my kids. I also chose rum instead of vodka because of the kids. I chopped the leaves fairly fine, filled a half pint jar about 2/3 full and then poured the rum over them until they were fully submerged (to the bottom of the jar threads as it happened). I capped it, gave it a little shake and made sure everything was still submerged then labeled it with the herb and date. This will steep for 6-8 weeks in the basement (cool, dark, dry). When time is up I will strain well and store in my cobalt blue tincture bottles I got off the internet. Lemon balm is a wonderful herb for calming nervousness and I will be anxious to see how it effects my oldest son (who has Autism) when he needs some help with his nervous habits while doing school work.
The chamomile is just beginning to bloom and I have begun collecting the flower heads that are fully open (petals stretched toward the ground). I will collect them in a small bowl covered lightly with a dry cloth so dust doesn't get on them. When they are completely dry I will store them in a jar for tea and make a batch of chamomile tincture too.
This coming week the Swiss chard should be ready to make some cuttings from and the peas should be ready for the first picking that weekend! Now the fun begins!
Your pad thai sounds wonderful. I've wondered about cooking broccoli leaves. Does harvesting the leaves affect the broccoli head formation?
ReplyDeleteIt was quite wonderful, thank you! As for harvesting leaves, it is perfectly fine and I have not experienced any ill effects. If anything I think it might help form them a bit faster by diverting energy to the heads. Just leave at least 4-6 large leaves on. They are delicious though and a commonly forgot about edible! I even eat them raw right in the greenhouse sometimes ;-)
DeleteSlow cooked moose enchiladas? Where do you live, I'm coming over for dinner!!
ReplyDeleteLol! They are definitely a favorite in our house!
DeleteYour meal looks delicious. Though I've never tried moose. I've had elk, deer, and buffalo but never moose.
ReplyDeleteMoose is similar to elk but with very little to no gaminess, very lean. It is our favorite game meat and feel so fortunate that my brother got one last year!
DeleteMoose pad thai is really a concept! I doubt anyone in Thailand has ever had that. I too wondered about the gaminess--which I can't abide. Wild venison is usually good unless improperly handled--maybe it's the same way with moose--albeit with 10 times the meat!
ReplyDeleteNo, I bet they haven't! We have had a few different moose critters over the years and all have been consistently mild. Moose are not what I would call athletes like a deer, they tend to wander and eat and swim. They eat a different diet too so all of that influences the meat flavor. Honestly I have served it to guests and they just think it's beef.
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