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Tuesday, July 20, 2010

Switchel

[edited repost from July 2008]



A July dinner for one.

For the following Risa stripped the better leaves from whole pulled bolted spinach, which she gave to the chickens, ducks and geese. Then she watched them eat, while they watched her eat. This seemed a satisfactory arrangement.
Go get:
  • Beet,
  • Snap Peas,
  • Spinach,
  • Joi Choi,
  • Onion flowers,
  • Duck Egg (hard boiled and refrigerated, for easy peeling)
Cut up Peas, stem of Joi Choi, Beet and stems of Beet leaves. Steam ten minutes. We use a little Sunbeam rice cooker/vegetable steamer. Chop greens, with Onion flowers, and add to steamer at five or four minutes to go. Drain, serve with sliced hard boiled Duck Egg.

Drink shown: Switchel made from
  • Water,
  • Apple Cider Vinegar,
  • Molasses,
  • Honey,
  • Parsley flowers,
  • Dill flowers,
  • Marjoram,
  • Rosemary, and
  • Thyme,
steeped while in full sun five hours, then chilled.
You might prefer the traditional ginger, but Risa's not that big on ginger. Well, she might put in a little.

You may use the water from the steamer and the colander in baking, soups, switchels, or give back to the garden.

Ah, summer!


...the women and children brought out food and drink to them. Country people know that haymakers appreciate and even need flavored drinks while out harvesting. A sweating worker might tire of plain water, so many people made "switchel," the summertime drink that could restore a haymaker's energy on even the most sweltering days. -- The Haymakers: a Chronicle of Five Farm Families, Steven R. Hoffbeck.

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