Green Sauce (Sauce Verte)

I made Salsa Criolla yesterday to accompany a roast.  It started me thinking about Fresh or Uncooked Sauces and how good and easy they are. I did the Green Sauce below in a food processor.

I served this Green Sauce from Silvana Franco's cookbook Salsas and Ketchups with Grilled Shrimp and Filet Mignon at a dinner party I catered. I always make it fresh before service. I discovered I had no lemon and substituted a small Tangerine. Such an inspired-by-emergency solution. So good. I believe this cookbook, published in 1995, is out of print. It is worth searching for, if only for the Banana Ketchup recipe.

Green Sauce (Salsa Verde)

6 Scallions, finely chopped
2 Garlic cloves, minced
1 Onion, finely chopped
2 Green Chilies, finely chopped
6 tablespoons chopped fresh Cilantro
6 tablespoons chopped fresh Parsley
1 tablespoon capers, well drained and finely chopped
4 tablespoons Olive Oil
1 Lemon, freshly squeezed juice and grated peel (or one Tangerine)
Salt and Pepper to taste

Place all ingredients in a large serving bowl and toss together. Season to taste and serve immediately.

"Asparagus inspires gentle thoughts." - Charles Lamb

Homegrown Asparagus becomes available in Pennsylvania April through June. It is at its best in May. A list of pick-your-own farms in Eastern Pennsylvania can be found HERE. 

Every Asparagus lover has favorite ways to eat Asparagus. This recipe for Chinese Asparagus Salad is one of my favorites.

The photograph comes from Petr Kratochvil. 

Chinese Asparagus Salad

2 pounds fresh Asparagus
1/4 cup Soy Sauce
1/2 teaspoon Sugar
1/2 teaspoon Vinegar (Cider or White Wine are good)
1/2 teaspoon Salt
2 teaspoons Sesame Oil

Some folks peel Asparagus and you can if you want to. I never do. I just snap it. Wash the Asparagus well. Cut the spears diagonally across in 1 1/2 inch lengths. Cook the pieces of Asparagus for one minute in boiling water. Then drain and rinse under cold water to stop the cooking. Mix all the other ingredients (soy sauce, sugar, vinegar, salt and oil) together in a large bowl. Add Asparagus and toss.

Back Garden Dreaming in Wintry Philadelphia

Borage

SPRING will be here March 21 and I am dreaming my new garden.

I have a very small back garden. Every year I do something different. Ask me "So what is new and exciting?" and I will tell you more than you ever wanted to know about Bees.

You can grow Things to Eat and Flowers in the smallest space. If you are new to gardening and/or tend to be neat and like structure, you may find The Ultimate Guide to Square Foot Gardening of use by George Gerona. George has made his article comprehensive and his blog Loyal Gardener is one of the best gardening blogs I know. Or you may plant a Spiral Garden. Or grow vegetables in a pipe. 

Origanum Syriacum

I come from Farmer stock and I am of the "just throw it in there and see if it grows" school of garden thought. Nature is wild and so am I.

Even I dream and plan. You have to plan. Ever grow too many Zucchini? No? Never do that. Your neighbors will only absorb so much Zucchini before they run when they see you coming.

This year I am adding two new Herbs, lovely blue Borage to attract Bees and an exotic Oregano used to make a condiment called Zaatar to sprinkle on my Hummus. It is so worth it to grow Herbs. I thought I hated Oregano until I grew some and tasted the dried Herb I grew myself. Nothing like that dessicated stuff in the supermarket.

Every warmish sunny day I am outside staring prayerfully at my Texas Star Hibiscus and hoping for that first shoot. I planted it last Summer. It is said to be hardy but it has been a long snowy Winter here in Philadelphia. Even in Texas they pamper it. We shall see. No room in a row house garden for sissy plants.

Last but not least, I am excited about the Three Sisters garden concept, so I am going to squeeze in one of them somewhere. Squash tends to spread.

I have too much shade from neighboring back gardens. So maybe I will have to borrow a garden? And so my fevered garden dreams grow and go.

Banana Ketchup

This condiment is a piquant accompaniment to any sharp Cheese and broiled or grilled Chicken or Fish.

The recipe comes from Silvana Franco's excellent out of print cookbook Salsas and Ketchups copyright 1995. I found my copy at the Library Book Sale. You also will find another sauce by this esteemed Lady HERE.

Illustration by Ulisse Aldrovandi. It comes from this collection of vintage illustrations. 

Banana Ketchup

Makes about 3 3/4 cups.

10 ripe Bananas, peeled and coarsely chopped
2 Onions, finely chopped
2 inch piece of Ginger Root, finely ground
2 1/2 cup Cider Vinegar
2 cups soft Brown Sugar
2 tsp. Black Peppercorns
1 tsp. Allspice Berries
1 tsp Salt

Place all ingredients in a large saucepan. Bring to a boil, stirring until the sugar dissolves. Cover and simmer gently for one hour, stirring occasionally, until thick and pulpy.

Strain the mixture through a fine nonmetallic strainer, then pour immediately into hot sterilized bottles. Seal and store for up to 6 months.