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Save your Local Flora --
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Garlic Mustard Soup
1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)
1 tbsp. butter or vegetable oil
1 medium onion, chopped
1-2 quarts of washed garlic mustard leaves
a mix of any or all of the following diced or sliced:
celery, carrots, potatoes, red or green pepper, zucchini, yellow squash, corn kernels, cooked pasta and/or beans.
Water to top off. Salt and pepper to taste
1. Wash the stone thoroughly and set it aside.
2. In a large pot, melt the butter or heat the oil, then sauté the onion til transparent. Stir in the raw veggies and mustard leaves, enough to fill the pot 4” from top. Sautée until the leaves wilt.
Top off with water and spoon in the stone. Simmer until all veggies are soft. Add the corn, pasta, and/or beans and top off with water again. Bring to simmer. Salt and pepper to taste.
Serve hot, sans stone. Enjoy!
1 tbsp. butter or vegetable oil
1 medium onion, chopped
1-2 quarts of washed garlic mustard leaves
a mix of any or all of the following diced or sliced:
celery, carrots, potatoes, red or green pepper, zucchini, yellow squash, corn kernels, cooked pasta and/or beans.
Water to top off. Salt and pepper to taste
1. Wash the stone thoroughly and set it aside.
2. In a large pot, melt the butter or heat the oil, then sauté the onion til transparent. Stir in the raw veggies and mustard leaves, enough to fill the pot 4” from top. Sautée until the leaves wilt.
Top off with water and spoon in the stone. Simmer until all veggies are soft. Add the corn, pasta, and/or beans and top off with water again. Bring to simmer. Salt and pepper to taste.
Serve hot, sans stone. Enjoy!
ALSO - If you're up for it, add home-harvested rabbit meat. The European rabbit (also known as bunny), is populous in most of the world, and is highly destructive to local flora. According to the USDA, rabbit has the highest percentage of protein and the smallest amount of fat, calories, and cholesterol among edible meats.
Garlic Mustard Fritters
50 young garlic mustard leaves
3 Tbs flour
1 Tbs corn starch
2 cloves garlic
pinch salt, black pepper, sugar
vegetable oil
Mix flour with water to make batter. Add pressed garlic, salt, pepper and sugar to taste. Heat oil. Use 5 leaves per fritter. Dip the leaves and pile them into the batter. Pick the fritters up by hand and fry them into one fan-shaped fritter until light brown. Serve hot.
3 Tbs flour
1 Tbs corn starch
2 cloves garlic
pinch salt, black pepper, sugar
vegetable oil
Mix flour with water to make batter. Add pressed garlic, salt, pepper and sugar to taste. Heat oil. Use 5 leaves per fritter. Dip the leaves and pile them into the batter. Pick the fritters up by hand and fry them into one fan-shaped fritter until light brown. Serve hot.
Garlic Mustard Dip
1/2 c chopped garlic mustard leaves
1/2 lb cream cheese
1 tsp Worcestershire sauce (optional)
Mix all ingredients in a blender or food processor. Transfer to a serving bowl and garnish with a few extra nasturtium flowers. Keep chilled until served.
1/2 lb cream cheese
1 tsp Worcestershire sauce (optional)
Mix all ingredients in a blender or food processor. Transfer to a serving bowl and garnish with a few extra nasturtium flowers. Keep chilled until served.
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