I weeded the garden yesterday in a fit of Southern Hemisphere spring energy. For those concerned about how much eating healthy costs, let me brag about the harvest.
- 4 tiny potatoes
- 5 leaves of kale
- 3 dandelions
- 10 bunches of parsley
- 25 wild garlic shoots
Also into the slow cooker pot went:
- frozen leftovers
- 8 organic carrots (tasted bitter fresh - only getting worse)
- 10 broccoli and cauliflower stems
- salt gathered from cashew and pretzel bulk packs
I shredded the carrots, broccoli, and cauliflower and pureed the kale, dandelion and wild garlic.
I should have trimmed off the green blades of the wild garlic and the root tips before soaking them clean. The dirt from these parts got under the layers of the edible parts and I wasted lots more water getting them clean.
All that wild garlic plus the sweetness of the carrot adds up to a surprisingly delicious, lowfat, super healthy free lunch! (about 5 litres of free lunch)