Watercress production strait in my balcony greenhouse. I’ve used a well draining mix of coir, perlite and some polymer balls. Planted them two days ago. Yesterday they were very soft, but today they’ve regained their strength.
Feldsalat is also known as Rapunzelsalat, Ackersalat, Mäuseöhrchensalat, Vogerlsalat, and Nüsslisalat in German and lamb’s lettuce, field salad, corn salad, and mâche in English. It’s a seasonal, delicious lettuce in Germany that is grown as a winter or early spring green and often sold with the small main root still attached. It’s famously known as Rapunzel, the vitamin-rich food that cost a peasant family their only daughter in the Brothers Grimm fairy tale. It resists frost and can be harvested well into the winter. It’s available for most of the winter season in German grocery stores. It’s used like lettuce to make salads. It has a nutty taste to it and often comes dressed with a hot bacon vinaigrette, mustard vinaigrette or is used in a mixed greens salad. It has high levels of vitamin C, beta-carotene, vitamin B6, folic acid, iron, and potassium.
Grilled Lamb Chops with Mashed Sweet Potatoes and Citrus Wilted Mixed Greens
Ingredients for Lamb Chops + Marinade
1 lamb shoulder chop per person
Dry ingredients for marinade: 3 cloves garlic pressed and then minced, granulated garlic, granulated onion, smoked sweet paprika, kosher salt, ground black pepper, dill weed, ground rosemary, red chili flakes, oregano, and lemon zest
Wet ingredients for marinade: Olive oil and juice from ½ lemon
Ingredients for Mashed Sweet Potatoes
Large sweet potatoes, washed, peeled, and cut into cubes
Unsweetened almond milk
Small sprinkle of nutmeg
Date puree (for Whole30) or honey to sweeten
Ingredients for Mixed Green Salad
Mixed greens of your choice
Juice from ½ orange
Kosher salt, black pepper
In a large bowl or ziplock bag, squeeze lemon juice and olive oil over lamb chops. Little by little, sprinkle in dry seasonings and massage meat until no more seasoning blend remains.
Marinate in a large ziplock bag for 2 hours in the fridge + 1 hour at room temperature or for 1 hour at room temperature.
Begin boiling your potatoes about 5-10 minutes before you begin to grill your lamb.
Boil until soft, drain, mash, and prepare to your liking.
When done marinating, pat lamb chops dry with a paper towel and heat a grill pan over medium heat.
Grill lamb on both sides until medium rare [please use a meat thermometer]. Let rest for cutting.
While lamb is resting, wilt your greens in a sauté pan with a bit of orange juice. Season with salt and pepper.
Once lamb has rested about 5-10 minutes, cut and assemble your dish.
Salad: ½ cup (84 g) dry quinoa (red or white) 1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor) 5 ounces (142 g) mixed salad greens ½ cup (70 g) roasted unsalted hazelnuts ½ cup (80 g ) blueberries
Dressing: 1 Tbsp (15 ml) grape seed oil 2 shallots, minced (or sub ½ cup sweet yellow onion) 1/3 cup (80 ml) balsamic vinegar 1 Tbsp (15 ml) maple syrup 1-2 Tbsp (15-30 ml) olive oil Pinch each salt and pepper 1/3 cup (53 g) blueberries
fig dinner party: drinks: fig preserves with tequila, fresh squeezed oranges, rosemary and ginger syrup appetizers: figs stuffed with walnuts and goat cheese, a balsamic with date honey on top + tiny bowls of cold dried fig, apple and almond soup entree: roasted lamb with fresh figs, ricotta, thyme, and honey side dish: a basic arugula and mixed greens fig and radicchio salad with pine nuts desert: fig and raspberry tart with lavender-honey ice cream music: harp jazz, minimal techno, ambient, Under a Fig Tree EP
Lunch, Feb 20. Salmon belly teriyaki on mixed greens, with garlic-dill dressing
Sadly, Gary didn’t like this so much cos apparently, he doesn’t like any fish belly. I liked it, but it was hard to enjoy when I could see that he couldn’t stand it and was just picking on the greens. Oh well. Lesson learned.