Yesterday (December 28, 2011), I posted pictures of all the
greens that I picked up from our backyard. It consisted of radish, radish-green, beet-green, mustard-green, three types of lettuce, celery-leaves and celery-stalk, baby swiss-chard, baby-spinach. I can harvest all these because of the greenhouse, and that there has not been any snow/blizzard here yet - a big proof of climate change. So, using all those greens, I cooked up three different dishes.
The radish was chopped up in small places and immersed in white vinegar, salt and sugar. This is how radishes and carrots are often served, before the food, in many Chinese, Thai restaurants. The overgrown radish green were chopped up and sauted with garlic. All the other greens were made into a salad with pine-nuts, boiled cracked-wheat (also sometimes referred to as Bulgar in the US, though two are very different), lemon-juice and salt.
It's obviously not too cold to grow greens in your green house(yours looks impressive!) We eat bulgar wheat and I thought it was the same as cracked wheat. You see we all have things to learn from each other!
ReplyDeleteI read about all the difference between bulgar and cracked wheat online :-). Apparently, the difference lies in when the cracking of the wheat are done! Thank You for stopping by :-).
ReplyDeleteLooks very good, and healthy! I'm still getting a little lettuce out of my garden. I should have planted more in the fall garden - I definitely will next year!
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