More May Garden Recipes: a Cocktail, a Salsa, and a Cheese

I’ve been on a total cooking spree these last few days.  The weather’s been bad and trying out new things from the garden totally saves my mood 🙂

First things first, Booze.

I want to give this a cool name, but I’m terrible at naming things.  Hanging Garden, maybe?

Anyhow, it’s simple to make and tastes like spring and happiness.

Pour a healthy shot or two of gin into a glass, add lemon thyme, mint, and strawberry leaf and let it sit for an hour or so to really get the flavor in.  Add a healthy squeeze of lime, then flower ice cubes (fill the tray half-way up, freeze halfway, add whatever edible flower you like, then fill the rest of the way and freeze).  Fill with tonic water and garnish with lime.

 

Second recipe is just as easy, it’s a veggie salad you can put on anything…pasta, toast, chicken, whatever.  This time I put it on lettuce and fun stripey pasta.

Take yellow zucchini, tomato, garlic and dice the hell out of them.  Then add chopped pea leaves and shoots, japanese mustard greens and radish greens, rosemary and marjoram.  Stick on some salt and pepper, then mix in olive oil and lime juice.  It’s so good and takes like, 10 minutes to make.  It’s a good way to use things from the garden and deal with veggies that need to get used soon.

 

Finally, today I made paneer cheese with hyssop, rose petals and lemon thyme! I’m really damn proud of myself.  It’s totally easy, tastes incredible, and takes almost no time of active cooking (there are a few hours of waiting impatiently next to it, though 🙂

 

I used this recipe here, with lime juice (and you do need 3-4 teaspoons if you use lime juice, 1-2 for vinegar.   Mixed in the herbs/flower petals in the colander, squeezed out the whey (I’m currently trying to make mysost with the whey, which is a Norwegian sweet cheese), and pressed the cheese down for 3 hours.

bring the milk to a boil and watch out, it will boil over ALL over the place. Quickly add the lime/lemon/vinegar and take off the heat. there’s a big bowl, the colander is in the bowl, then the linen, then the curd.

 

so pretty!

Thank you, Discworld!

after I took the photo I sprinkled on a bit of sea salt and pepper.

how cool is that???  The garden looks great right now, I’m going to have a ton of strawberries, raspberries and blueberries soon, and I also got a cowberry (preiselbeeren) bush which is covered in flowers right now.  I can’t wait!

May Garden Pasta for One

I’ve got an extra day off today so I decided to make something new from the garden and decided on pasta.  This time I used pea leaves and tendrils, radish greens, japanese mustard greens, viola petals, Spanish mint, hyssop, and marjoram from the garden, added olive oil, a splash of malt vinegar (only because I don’t have any lemons on hand) garlic, salt and pepper and let it sit while I boiled the noodles.  This takes exactly as long as it takes you to cook the noodles so if you’re in a hurry or don’t feel like cooking this is perfect.  You can make the dressing a few hours beforehand too, the longer it sits the better it will taste!  I also added a bit of parmesan cheese.   And again, this will work with any greens and herbs in your garden, I can absolutely recommend this combination though, the mint is really great in it.

 

about this much is a good amount for one person (about 3 centimeters high I guess)

so good.

The great thing about growing vegetables like peas, mustard and radish is that all parts of the plant are edible so you can use them in a ton of different ways.  Also, all three of them grow quickly and early, so you can get some fresh greens earlier on in the year!

And I do promise to do some more vintage sewing posts soon!  First rainy day I promise.  Enjoy the fine weather 🙂

Spring Garden Eggs for One

Finally! my first meal from the garden this year!  Even though there aren’t any fruits and veg growing yet, there’s still a ton you can do with what’s available in early spring.

This morning I made eggs with sorrel, japanese mustard greens, lemon thyme and marjoram with viola garnish, and it was so good!  If you aren’t growing these in your garden, any greens and herbs will do (like nasturtium leaves, radish greens, and pea shoots, for example).


All you have to do is crack 2 eggs into a hot pan with a bit of olive oil in it, then add 2 chopped mustard leaves, one minced sorrel leaf, chopped marjoram, the thyme leaves and a bit of salt and pepper and wait till the eggs are almost cooked through.  Then flip, wait a second and they’re done! serve with brown bread and garnish with viola flowers.  I also added a bit of grated parmesan cheese.  I can’t think of a better way to start a day off 🙂  Plus this takes MAXIMUM 5 minutes to make, so if you’re in a hurry or really hungry after work these are perfect.

et voila!