Thursday, February 11, 2010
Parsley sprigs in a glass on the counter are a fail safe device for adding something from the garden to a meal when time is short and there is nothing on hand in the refrigerator. Last night we ran out of salad makings and winter greens and I didn't have time to run out into the yard.
But not to worry. A bit of chopped parsley sprinkled over the pizza at the last minute keeps alive the game of eating from the yard every day. And, it turns out, B. had already sauteed in some fresh rosemary with the mushrooms.
2010 Eat the Yard Challenge -- so far, so good:
February 2: mushroom sandwiches with garden arugula, garden salad
February 3: garden salad
February 4: chili with garden parsley, sauteed winter greens
February 5: garden salad
February 6: tacos with garden lettuce, guacamole with garden cilantro
February 7: spagetti with garden tomato sauce (freezer), garden salad
February 8: sorrel soup, garden salad
February 9: mushroom pizza with rosemary, garden salad
February 10: mushroom pizza with rosemary and parsley