Pure & Simple
by Marguerite Uhlmann-Bower
spring Pot Herb soup
There are refreshing nutritious gifts just
outside our door and in our garden beds.
Here's a simple little sharing of mine that I
finished just this noon.
If you know what dandelion, chickweed,
yellowdock and nettles greens look like,
harvest just a few each, and let your plants
know that you're just giving them a haircut
and that you're not going to injure them.
Just a little haircut and thank you.
Saute 4 cloves of garlic just a bit with 2
tablespoons of olive oil.
Boil 2 cups of water.
Throw in garlic, wild greens, a little cauliflower and tofu, and cook for a couple of
minutes.
If you've found some nettles, cook these
first for a little longer, as you don't want to
be stinging your taste buds. Then add the
rest of the spring greens and cook for a
couple minutes, no more.
Remove from heat.
Add 1 tablespoon of miso, ½ tablespoon
or so of spicy seasonings.
Good eating!
To share your thoughts or recipe ideas with
Marguerite Uhlmann-Bower, email her at
3moonsisters@gmail.com.
May 9, 2013 O-Town Scene
11