What we are eating this week.

We have tons of onions and radishes this week at our markets, so what better to make then tacos.

Really just a bit of olive oil and sea salt in a pan or in a pan for 5 mins each side and these onions are amazing.

Just starting to get some heat!

Sheep Sorrel (Rumex acetosella) is a great tiny green that blows up in your mouth with an amazing lemony zesty flavor, great mixed into a salad or sandwich. Sheep sorrel is  a perennial plant here in the Piedmont and it tends to grow on thin soils like the ones that ring this stone in the meadow.

Hunter and Prey.

Heading home, we also found a great stand of mint and a ton of Garlic Mustard (Alliaria petiolata) which is amazing as a salad green or made into pesto or mixed with some cream cheese to make an awesome quick dip. the flavor is mild garlic and mustard mixed. Nom Nom.

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