The Last Greens for Salsa Verde

Summer is holding on. Or maybe, we are holding on to summer, not letting it go, unwilling to face the inevitable winter ahead.

The growing season extends with cooler-weather produce like beets, carrots, radishes, and herbs like parley, oregano and thyme, which enjoy the comfortable low 80s and 70s we’ve had the past few weeks. In an effort to preserve every bit of the season, we picked the last of the parsley plants {all 15 of them}, and a few big beets and carrots, and used the greens to make our version of Salsa Verde.

Nearing the end of October with early September weather makes me hope that Mother Earth forgot to schedule winter this year, and that we may just skip the bitter frosty temperatures. Another less optimistic possibility points to drought. Everything is crispy around here, {except the leftover nachos from the other night.} Leaves, grasses, bushes, shrubs, are a blow away from an instant fire hazard. We look at the sky, hands up in worship, for a drop of rain, I’ll even take snow if it’s the only option, something, anything to relive the anemic moisture levels hovering around.

fallharvest

I take advantage of the extended warm season and stock on homemade preserved foods from our garden and the bounty from local farmers. This salsa verde is one of my favorite additions to the bunch, as it adds the brightness of summer to any dish and to any future snowy day.

There are many variations of salsa verde or green sauce, and its history dates back centuries. Alan Davidson says in the Oxford Companion to Food, that in England “The earliest recipes or descriptions of the sauce called for a complex mixture of green herbs,” including parsley, thyme and sorrel. He also cites a German version, which mixes the blended green herbs with sour cream, yogurt or hard-boiled eggs.

salsa verde Continue reading The Last Greens for Salsa Verde

Made or Born? Gardening in Colorado + Vegetable Slaw

I’m not a gardener. I have never planted a tulip. Not once. I have a 99 percent orchid killing success rate. The 1 percent gracing the living room window has been the only one to last two years, one new ‘sticks’ a year, each with nine white flowers. The only one to escape the macabre touch of my dark digits. I do OK with indoor plants. A couple of palms for clean air {or so I heard} and a few bamboos for good luck, and just because they are pretty. Last year, I tended to our first vegetable garden. We bought baby plants, tomatoes, zucchini, basil, parsley, oregano, thyme, sage, chives, rosemary and purple beets. We followed the rule, “Don’t plant anything until after mother’s day.”
We finished the raised beds the weekend after mother’s day and planted all of our findings. Yes, raised beds. No weeding please. My lack of skill can only take plants we can actually eat.
It was all nice and dandy until one day. That one day. The day that started it all.
Continue reading Made or Born? Gardening in Colorado + Vegetable Slaw