In a food processor, combine fresh herbs with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper and hot sauce. Taste and adjust the seasonings. Pour into a jar and refrigerate for up to 2 weeks.
Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.
Spring is here. No really. I think this time it’s going to stay.
Not like all those other times we had our hopes dashed. Don’t even talk to me about April when the most snow we saw all season fell. Of course, we had taken the snow blower off the tractor.
As the snow piled up, I watched all of my precious crop planning get backed up further and further. The temperatures stayed too cold to work in the unheated green house. And it continued to snow. Continue reading “Spring – It Is About Time”
I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.
Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.