• Recipe of the Week

    Mango Lassi

    You'll want to make a lot of this. I triple the recipe, and we always go through it. It's perfect with spicy Indian food because the yogurt helps mitigate the spice if it gets to be too much.

    Ingredients

    1 c. yogurt, plain

    1/2 c. milk

    1 1/3 c. mango, chopped (or canned or frozen)

    cardamom, fresh ground if possible

    sugar or honey to taste (optional)

    Directions: Throw everything but the cardamom in the blender and blend until smooth. Top with cardamom before serving. You can also garnish with fresh mint leaves.

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Fermented Pickled Beet Tops

Posted on October 29, 2008 by shwankie

Per request :-)

Let me start by saying this recipe is new to us. We had a lot of beet tops from my trip to Roundabout, and I’d thought we’d just pickle them. UC popped online and came up with this fermented pickle recipe using yeast, and you know how he feels about his yeast. It needs to sit for several more days before it’s “done” enough to try, but I’ll let you know how it goes.

Here’s the recipe, and we just subbed beet tops for chard.

Happy fermenting…er, pickling…er, whatever.

Filed under: Food, Frugal, Preservation, Raw, Recipes, Vegetarian, Whole, cooking, garlic, greens, lacto-ovum vegetarian, local, organic, seasonal, sustainable, vegetables

« Everything. All At Once. 11.5.08 Weekly Frugal & Festivals »

One Response

  1. iasmindecordoba, on October 29th, 2008 at 6:24 pm Said:

    Aha! The base recipe uses swiss chard, which means, happily, that you could feasibly use *any* green as long as you cooked it to the right doneness. Well I just happen to have turnip greens coming out the ying yang right now. I might just have to try this. Thanks so much for posting!

    Reply

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