Herbal Momma's School of Domestic Arts
Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts.
This blog is a journal of family and domestic art activities that will be published in her forthcoming book,
Herbal Momma's School of Domestic Arts.

October 10, 2010

Two Garden Production Winners & Recipe

This year has been difficult for most gardeners.  Weather has reeked havoc with the growing season and our garden was no exception.  But we have two garden winners for production; Sugar Snap Peas and New Zealand Spinach.

The Sugar Snap Peas were planted the end of February from saved seeds. They grew on trellises that we made from electrical conduit and animal wire that were placed on the north end of seven of our raised beds.  (as seen in this picture) The peas were planted in the back of trellis, then in May we planted pole beans in front of the trellis.  It would have worked great if the green bean produced.  We have only gotten a bowl a week enough for us to eat for dinner. The peas produced approximately 50 pounds of peas.  We ate them, gave them away and blanched and froze them.  We love their crisp, sweet flavor!

Next the is New Zealand Spinach. We grew some in the 1st and last beds.  It just keeps growing.  It's a little fuzzy and succulant like to eat raw, but I strip the leaves off the the main stem.  It is delicious stir-fried and steamed.  Tastes alot like spinach, but holds up better to cooking.  It is cold hardy and just keeps on growing and producing.

Tonight we had a whole grain pasta, cooked turkey, new zealand spinach with peanut sauce.  Delicious!
I cooked the pasta till almost done, then added the spinach and brought the water back up to a boil.  The peanut sauce is one of our favorites and I make it in a large batch and freeze it for quick meals.


Peanut Sauce
This recipes easily doubles and freezes well.  

In food processor chop:
3 onions
2 jalapeno peppers, seeds & all
6 or more cloves garlic

In large pan sauté:
½ cup olive oil
above onions, jalapenos & garlic
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cinnamon
1 teaspoon tumeric
¼ to ½ teaspoon cayenne pepper

Add:
1/3 cup soy sauce
1 1/3 cup water
½ cup lime or lemon juice (balsamic vinegar may be added for part)
2/3 cup brown sugar
3 cups peanut butter

Blend with a whip over low heat.  Serve with a plate of rice or noodles (preferably homemade, cooked & pan fried), steamed spinach or broccoli, sliced cooked chicken and top with sauce.

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