soup, broth, bone broth, cup of soup, healing broth, healing bone broth

Bone Broth: A Nutrient-Dense, Healing Elixir

By Catherine Winter

Many people are discovering the wonders of bone broth, and with good cause: not only is this soup immensely soothing when you’re under the weather, it’s one of the most nutrient-dense foods you can eat. Bones from animals that have been raised ethically (namely on organic feed and grass, and free-range living conditions) contain a startling amount of vitamins and minerals. By first roasting and then simmering those bones in water, all that goodness is leached out of them, and in turn, can be consumed by you.

Among the many benefits of bone broth, which include strengthening one’s immune system and promoting overall gut healing, it’s also ideal for reducing stress. When consumed mindfully, savouring each sip and picturing it healing one’s body, it becomes more than just a nourishing drink. It helps one stay in the present moment, which is as good for one’s emotional wellbeing as one’s physical health.

soup ingredients, soup vegetables

Ingredients:

3-4 pounds of beef bones: assorted meat and marrow bones are ideal. You can also toss in chicken bones, chicken feet, turkey wings… whatever you have on hand.
1 large onion, peeled and chopped
1 large carrot, peeled and diced
1 celery stalk, diced
1 large bunch of green onions, chopped
3 garlic cloves, peeled and smashed
2 tablespoons apple cider vinegar
1 pinch of summer or winter savoury
1 teaspoon parsley
Sea salt

soup, soup recipe, bone broth, bone broth recipe, healing bone broth

Preparation:

Preheat your oven to 350 degrees. Place the bones in a heavy glass or ceramic baking dish and roast for about 45 minutes. The marrow should have softened or melted by this point, and that’s good! Pour the bones and any melty drippings into a large stock pot or slow-cooker.

Toss in the vegetables and herbs, and cover with about 2 inches of water. Add in the cider vinegar and a bit of salt. Bring to a boil, then reduce to a low simmer for 6-10 hours. If you’re using a crock pot or slow-cooker, you can leave it for up to 24 hours. The longer you let this simmer, the more nutrients will be drawn out of the bones, and the flavours will develop beautifully.

Once done, allow to cool slightly and then strain through cheesecloth into another pot. Place this in the fridge until the excess fats and oils congeal into a thick mass on top, and scrape that off. (Reserve that fat: you can mix it with seeds and set it out in mesh bags for your wild bird friends.)

If your broth has gone gelatinous, don’t worry! That’s a good thing. It means that a lot of collagen has been drawn out of the bones, which is great for your own bone, joint, and muscle health. The broth will return to a liquid state once you’ve heated it up, and you can adjust the salt to taste before drinking it.

 

family sunday soup, sunday soup, beef soup, beef and vegetable soup

FTW Kitchen: Family Sunday Soup

By Pamela Capriotti Martin

I grew up in a family without many food traditions. How could that be for a girl with an Italian last name? My mother was Norwegian, and while my grandmother was a marvelous cook, I don’t think my mother ever really cared to cook. Or bake. She loved the convenience foods that came to be in the 50’s and 60’s and she worked full-time from the time I was 4. Dinner was never a priority although it should be noted, we definitely ate dinner every night.

When I was a senior in high school, my mother broke her leg and was unable to walk without crutches for months as it required surgery. I took over the cooking. Totally. And the shopping. I had a cookbook and taught myself to cook before cooking shows existed. I worked my way through the book to the delight (lasagna) and annoyance (eggplant parmesan) of my brothers and father.

Onions

When I married my Italian/Irish husband – he loved cooking. So we cooked. And created. And Sunday has always been my day to cook. Pot roasts, roasted chicken, buttermilk pound cake, apple pie, and the family favorite – Sunday Soup. Because Sunday is about family. It’s about comforting food. And it’s about the joy of fresh ingredients melding together to create a family tradition of love.

The recipe for Sunday Soup, so named by my girls, originated in a cookbook I bought from the Cookbook Store in Toronto in 1986. Today, we can find recipes on the internet in moments, but not so in the 80’s. This soup and so many other family recipe traditions we have built as a family is about my daughters – who all are wonderful cooks – and the memories we created as we cooked together. Some days we learned fractions by measuring. Some days we created disasters that looked better in our minds than it did on a plate or in a bowl. And some days we logged time just simply being together creating, experimenting, and eating the spoils.

It should be noted that this is a full meal soup accompanied by a crusty bread, a little cheese, and possibly, just possibly a homemade apple pie – hence the apples in the picture.

This is our family’s: Sunday Soup (adapted from Soups and Stews by California Culinary Academy)

Beef-soup-ingredients

2 T Olive Oil
2 1/2 – 3 lb beef short ribs (bone in)
2 medium onions (I like Vidalia but a white or yellow onion works as well)
2 stalks celery, thinly sliced
3 cloves garlic (grated)
1 red pepper seeded and chopped
1 – 2 t chili powder (this is the ingredient that makes this soup sing)
1 large can/box chopped tomatoes
2 large carrots, thinly sliced
4-6 small red potatoes quartered (scrubbed but not peeled)
1 bay leaf
2 t salt
1/2 t pepper
1/2 t dried marjoram
8 cups chicken stock (or water but the stock gives it greater depth)
1 cup small pasta
1/2 cup chopped parsley

  1. Salt and pepper short ribs. In a 6 – 8 quart Dutch oven over medium heat, add olive oil and brown short ribs well on all sides. Add onion, celery, garlic, and bell pepper around ribs, stirring occasionally until vegetables are limp. Sprinkle with chili powder.
  2. Add tomatoes and liquid, half the carrots, bay leaf, salt, pepper, marjoram and chicken stock. Bring to a boil and cover. Reduce the heat, and simmer until meat is tender (3 – 4 hours.)
  3. Remove and discard bay leaf. Remove short ribs; when cool, remove meat from bones. Cut meat into bite size pieces, return to soup discarding fat and bones. Soup can be made to this point, when at room temperature, place in fridge overnight.
  4. At this point, I add the remaining carrot and potatoes and bring it to a boil, reduce heat until new vegetables are tender.
  5. While soup is finishing, boil salted water, add pasta. When pasta is cooked al dente, drain, don’t rinse. Place ladle of pasta in bottom of soup bowl.
  6. Taste soup, adjust salt if needed, add parsley and serve over pasta.

NB: This is a forgiving soup in terms of adding vegetables – more, less, whatever you like or have on hand. I often add turnip or rutabaga and definitely peas are generally put in at the end to give it more color.

 

FTW Kitchen: Creamy Clam Chowder

By Catherine Winter

Another in our Souper Sunday series, this clam chowder recipe has been in my family for years. I recently made a batch of this with potatoes, carrots, and a bit of parsley from the garden, and it’s just gorgeous for a chilly autumn or winter evening.

You can alter some of the ingredients to suit your particular culinary preferences/possible food allergies, and play with the recipe to make it your own! I’ve made this a full seafood chowder by tossing in chunks of whitefish, some crab or lobster, and a few handfuls of shrimp, for example. I’ll often make a batch of this a day in advance so all the flavours have had a chance to meld beautifully, but it’s difficult to refrain from having a small bowl (or three) as soon as it’s done.

Ingredients.png

Ingredients:

Part 1: Broth
4 cups water
2 cups firm white potatoes, peeled and diced
3/4 cup white onion, diced (or 1/2 cup onion, 1/4 cup thinly sliced leek whites)
3/4 cup carrots, peeled and diced
Bring the water to a rolling boil in a large soup pot, then add the potatoes, onions, and carrots. Bring the heat down to a simmer and cook until the vegetables are tender (usually 8-12 minutes).

Part 2: Sauce
4 tablespoons butter
4 tablespoons all-purpose flour (standard or gluten-free, your call)
1/4 teaspoon ground black pepper
1/2 teaspoon mustard powder
2 cups milk (or 1 cup milk, 1 cup half-and-half cream if you’d like this soup to be really rich and creamy)
2 cups extra old cheddar cheese, grated

Begin part 2 once you’ve set the vegetables to simmer. Melt the butter in a saucepan on medium heat, then whisk the flour in bit by bit to make a good, thick roux.
Slowly add the milk, whisking quickly the entire time. Add pepper and mustard, then add the grated cheddar in small quantities, using a spoon to stir the mixture in order to blend it evenly.
Once it’s completely mixed, pour this mixture into the vegetable broth.

Part 3: Clams
1 tablespoon Worcestershire sauce (gluten-free if required)
3 cans (10 oz ea.) baby clams, including the juice
1 tablespoon fresh parsley, minced
Combine these three ingredients in a bowl, and then add to the soup pot. Use a large spoon to stir everything thoroughly, then allow to simmer for 5-10 minutes longer.

Serve accompanied by really good, crusty bread and a crisp white wine.

CupOChowdah

FTW Kitchen: Good for What Ails ‘ya Ugly Carrot Soup

Market season, for me, really begins in Autumn. Autumn has been a bit finicky, of late: not showing up at all two years ago, and quite delayed last year. But this year, frost has already come to Ontario and I immediately lined myself up at the market this weekend for bags of ‘unwanted’ carrots.

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My favorite stall is run by Fiddle Foot Farm, about twenty minutes from here. They plant heirloom varieties of all vegetables, and have the sweetest beets I’ve ever eaten. They also sell their ‘unwanted’ produce by the bags full for just five bucks.

When that happens, I make a big batch of ugly carrot soup. Made with a few peasant ingredients from all around, this soup is yummy, reduces inflammation, is soothing on the throat and pleasing to the eye. If you’re into balancing chakras, the yellows and oranges are vibrant and well suited to a balancing diet.

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Now, if you don’t have access to ugly, unwanted carrots, I am so sorry. Regular straight n’ narrows will work too, but they won’t make you laugh, or taste as sweet. You can also substitute Yukon Gold or another starchy tuber for the purple sweet potato, if you can’t find those. If using regular sweet potatoes, though, keep in mind the flavors will be different, and the texture a little runny.

Ingredients
About 1.5 lbs ‘ugly’ carrots. This was ten for me.
2 large cloves garlic, diced
1 large yellow onion diced
2 stalks celery, diced, plus leaves
1 large purple sweet potato, peeled and diced
2 TBSP grass fed, or best butter you can get
1 TBSP coconut oil
1 – 2 tsp ground turmeric (or more, if you are like me and staving off the sicks)
1 tsp grated ginger
1 can coconut milk (plus 2 cans water)
Himalayan salt, or sea salt
a few grinds of pepper, or 1 tsp
10 sage leaves, or other herb, roughly chopped
Splash of runny honey, or maple syrup

Method
Warm butter and oil on medium low heat, in a large stock pot.
Add turmeric, and cook with the butter for about a minute.
Add onion, garlic and celery, and cook another two minutes.
Add carrot, and potato, along with salt, pepper and ginger, stir thoroughly, allow all veg to saute 5 minutes on medium, stirring here and there.

Add sage leaves or herbs, splash of sweetness and stir.
Add coconut milk, and water.
Bring mixture to the boil, then cover, reduce heat to low and let simmer at least 30 mins, but preferably an hour.

Blend soup in a blender, or use hand blender. Season again to taste.
Serve with some roasted root vegetables, garlicky greens, and whatever else you like. Enjoy the beauty of Autumn, and the delicious flavor of being different.

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sorrel soup, sorrel spring soup, sorrel, French sorrel, garden sorrel, sauerampfer suppe, sauerampfer, herb soup

FTW Kitchen: Sorrel Soup

By Catherine Winter

Here in zone 4, very few greens sprout up until mid May at the very earliest. While friends in England start posting photos of snowdrops and daffodils in February, I have to wait until the snow clears (a few months after that…) to see the first greens unfurl. Fortunately, right after dandelions make their appearance, sorrel springs up in great, abundant heaps, just asking to be devoured.

sorrel, garden sorrel, French sorrel, lemon sorrel, perennial vegetable, perennial sorrel

I grow a variety of herbs and perennial greens in my potager garden, just outside my kitchen door, and it’s always a delight to bite into the first, lemony sorrel leaves when they show up after the long, cold Quebec winter. Springtime came earlier than usual this year (which was a delightful surprise), so I have chives and thyme coming up as well. Since the evenings out here are still quite chilly, I decide to gather a bunch of sorrel and put some soup together for dinner.

I grew up with sauerampfer soup, but my family’s recipe was very heavy on cream and egg yolks, and I found it to be way too heavy. I’ve adapted my own recipe to incorporate whatever’s in season (and in the fridge), and omitted the cream and eggs: I use fat-free plain yoghurt instead.

sorrel soup, sorrel soup recipe, sorrel soup ingredients, making sorrel soup

Ingredients:

Olive oil or butter or Earth Balance (for frying)
1 small to medium onion, peeled and diced
1/2 teaspoon thyme, finely chopped
1 small bunch green onions or chives, finely chopped
2 medium potatoes, grated or finely chopped
A couple of big handfuls of sorrel leaves, shredded
4 cups of your favourite stock (I use chicken stock, but leek or onion stock works really well in this
1/3 cup plain yoghurt or sour cream (dairy or vegan)
Lemon juice (fresh, not concentrated!)
Salt and black pepper

Heat your butter or oil in a large stock pot on medium-high heat, and add the onions and thyme, stirring often until the onions soften and start to turn golden.

Add the stock, green onions, and potatoes, and stir well. Bring this mixture to a boil, then reduce to a simmer. Let that bubble away merrily until the potatoes have softened.

Toss in those sorrel leaves, which will turn a sort of murky olive green as soon as it hits the heat: don’t be alarmed, it’ll still taste fabulous.

Use an immersion blender to puree approximately half of the soup, or scoop out half of it and put it through a standard blender or food processor, adding it back to the pot when you’re done. If you find the soup too thick, feel free to add some more stock to thin it out. Stir in the yoghurt or sour cream, and a tablespoon or so of lemon juice. Add salt to taste, and feel free to add more lemon if you like as well.

sorrel soup, sorrel soup recipe, immersion blender, pureeing soup

The sour cream or yoghurt are optional and are just used to make the soup creamy, but you can also use pureed cannellini beans if you’d like to add protein and a silky texture. Some people prefer not to mix the sour cream into the dish, but instead add a dollop of it into the bowl just prior to serving, along with chopped raw sorrel, parsley, or dill.

I made this soup with what I had on hand, but it can be adapted so many ways. Fresh sweet green peas make a great addition as soon as they’re available, and swapping out half of the sorrel for spinach adds more iron and greenness to the pot. I’ve added leftover roasted zucchini, used cauliflower instead of potato… but the one common denominator is always the gorgeous lemony bite from the sorrel.

Do you grow this plant in your garden? How do you like to prepare it? Let us know!

 

Photos by the author, and lead image is by Neal Foley via Flickr Creative Commons.

dandelion, dandelions, edible dandelions, foraged edibles, foraged food, wild foods

Early Spring Dandelions? Use Them for Salad

By Angelina Williamson

A lot of people associate salad eating with summer. There’s no denying that summer yields fantastic salads, but I’m a big fan of winter and early spring salads too. Here’s one that I made using three things from my (zone 9b) winter garden: mache, flat leaf Italian parsley, and dandelion greens.

I don’t buy many out-of-season vegetables but one exception I make is for hothouse cucumbers. I happened to have one so I included it. Before I tell you how I put this salad together I’d like to list some other great ingredients you might have on hand that make fantastic cold weather salads.

dandelion greens, edible dandelions, edible wild greens, wild dandelion

Great Winter/Early Spring Salad Ingredients

Beans are a fantastic substantial ingredient to include in salads that will help give you the energy and protein you need to get through cold dark days that may or may not include activities such as shoveling snow. My favorite bean to use in salads are navy and cannellini beans which taste essentially the same but cannellinis are larger. Other great beans to include in salads are chick peas (garbanzos), black beans, and kidney beans. But don’t be limited by this list. If you grew your own dried beans, cook them up and try them out in a salad.

When summer vegetables and fruits are out of season there are a lot of other fantastic vegetables and fruits to add to your salads such as roasted: beets, cauliflower, carrots, winter squash (cut in cubes first), celery root, potato, brussels sprouts, and broccoli. Crisp apples, European and Asian pears, grapefruits, and oranges (mandarin or blood oranges are extra wonderful), all work well together.

Some other great ingredients are nuts and seeds (walnuts, pine nuts, almonds, and pepitas), marinated or pickled summer vegetables, dried fruits (cranberries, sour cherries, and tomatoes), and baked tofu.

In my growing zone, late fall to early spring is the best time for growing any greens, especially tender greens. If your winters are too harsh for lettuces, try growing in a cold frame or indoors. But even if the more tender greens don’t happen in your zone until summer, experiment with the heartier greens as your salad base.

Winter Salad.png
White Bean, Sun Dried Tomato, Kalamata, and Dandelion Salad

  • 3 cups navy beans, cooked
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup sundried tomatoes, sliced
  • 1/4 cup dandelion greens, julienned
  • 1/4 cup flat-leaf parsley, minced
  • 2 tsbp of your favorite vinaigrette

Mix all of the above ingredients together in a bowl and let it sit in the fridge (or covered on your counter) for about a half an hour. You can eat this just as it is or you can add this to a bed of greens (dress the greens with additional vinaigrette) and top it off with feta cheese as I’ve done in the picture above. I happened to have a hothouse cucumber in need of being used up so I decorated the edge of my salad with them.

Dandelion leaves are packed with potassium, vitamins A, C, and B6, as well as iron and magnesium, making them powerhouses of nutrition after winter’s scarcity. Just please remember that if you’re living in a colder zone, dandelion flowers are the first real food of the year for many bees and pollinating species, while the leaves nourish wild rabbits and other mammal friends. If you gather wild dandelions for food, please do so sparingly in order to ensure that others have food too.

Changing Seasons in Tasmania – Summer’s End Rose Hip Ketchup

By Kel Flowers

I think most of us have some kind of treasured memory strongly associated with a favourite season. A particular Christmas perhaps with memories of frost-nipped fingers, the scent of peppermint and hot chocolate; a Summer spent by the river filled with the scent of sun-warmed mud and the hum of bees in the hedgerows.
My memory is of a beloved Autumnal day spent walking on the village Green. The wind was high and cold with a fine but soaking rain falling sideways; the smell of Autumn that is so hard to describe but unmistakable when encountered. Elm and Oak leaves on the turn, hedges filled with the last of the late summer berries—hawthorn, rose hip, elderberry, blackberry.

hippy

I crave those glorious Autumnal days every year, and look forward to them more than any other. So imagine my joy when this year Autumn seems to be coming early! While my Northern Hemisphere brothers and sisters are still searching for signs of Spring, here in Tasmania we’ve already had our first frost along with a healthy slew of wet windy days and frankly quite chilly nights.
Summer will no doubt rear its head again soon for one last hurrah and have us all melting and moaning about the heat, and it can do its thing ripening the last of the berries and haws.

This year I wanted to try something a bit different. I’m not really a huge fan of sweet things—jams and jellies usually sit forgotten in the fridge. Not that they are bad! My mother makes some pretty spectacular jams and whatnots from her numerous fruit trees and berry bushes, but to be honest I’m a Vegemite girl (go on, make a face and gagging motions). Grow up in Australia and it’s kind of a given.

But then rose hips started ripening and beckoning to me. If not jelly, then what? A quick Google offered up rose hip ketchup. It’s basically a traditional tomato sauce with rose hip puree instead of tomatoes, and if like me, you suck at growing tomatoes, feel free to pillage a bag of hips from some rose bushes and make this instead.

Aside from being absolutely packed with Vitamin C, this sauce tastes pretty good too!

Ingredients:

  • 6 cups rose hips
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • ½ cup brown sugar
  • 1 tsp salt
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground clove
  • pinch of ground nutmeg
  • ½ cup apple cider vinegar

hippy2

First collect your hips! Really this is a no-brainer, any kind of rose bush will do. You can go for the big fat cultivar hips or the small wild rose hips, and I’ve made batches from both. Either way just make sure they are spray and chemical free bushes. I steal my rose hips from my Mother’s garden so I know they are truly organic.

Gather your hips when they are a nice cheery red and a little soft. After the first frost is usually a good time.

Cut off the stems and the remnants of the flower.

Simmer your hips in water for 20 mins or so or until you can squish one between your fingers.

 

If you have big fat cultivar rose hips, you can always de-seed them before cooking by cutting them in half and scooping out the innards. Remove the seeds and ALL of the fluff. That fluff is irritating to your stomach (and can be to your skin too). If you have wild rose hips, however, skip de-seeding them this way and cook them first.

Next you need to push the soft hips through a fine mesh sieve. I won’t lie, this bit can be tedious. Put on some music and scare your neighbours with your singing. Depending on the size of your sieve, push a handful at a time through the mesh with the back of a spoon. Do this over a clean bowl. Once you are mostly just pushing on seeds, scoop out the seed/fluff and dump it into another bowl. Keep going until you’ve run out of hips.

ketch2

Now put aside your bowl of lovely thick rose hip puree, and grab the bowl of squished innards. Dump the innards back into the pot, add water so it all swims freely, and cook again for 5 mins or so. Repeat the squishing/sieving. If it looks like there’s still more to be had from the goop, go again. Three times should do it if you have the patience (or a food mill if you have one. Use it.)

You should now have a gloriously smooth and rich rose hip puree. Have a taste so you know what you’re dealing with. Sort of tangy fruity sharp.

Put your puree in a heavy-bottom saucepan along with the rest of the ingredients and some water, and simmer until the onions are nice and soft. Whiz into a smooth sauce with a stick blender, and simmer down to a thickness that agrees with you. It will thicken up a little when cooled, so allow for that.

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Taste your creation. Keep in mind that it will mellow out after a few days in the fridge. The spices will round out and the vinegar tang will mellow considerably. The quantities of spices are really just a guideline, if you think it needs more whatever, add more whatever! I like things pretty punchy, so I tend to up the garlic and spice in just about everything.

Eat it with anything you’d usually put ketchup on. And maybe with some things you’d not normally put ketchup on, who am I to say?

If you plan on bottling your ketchup (and you should, after all that effort) follow your usual rules for sterilising your bottles and lids and whatnot.
If you don’t know how to do that, well what are you waiting for. A whole world of canning and preserving fun awaits you! There are countless resources online and in print.

Get learning and happy hubble-bubbling.

corn salad, mache, lamb's lettuce, rapunzel

Winter Greens: Grow Mache in Zone 9b

by Angelina Williamson

Many years ago I got a free packet of mache with a seed order and meant to try it out, so I kept the packet forever in less-than-ideal conditions, and never planted it. Then, late last fall, I mixed the old seeds in with lettuce I was planting. I figured it was better to throw them in the soil instead of the garbage, but I honestly didn’t think any of them would germinate. Most of them did, however, and I had a lush bed of winter lettuce and mache. Looking back, I can’t believe I waited so long to discover how wonderful mache is! I hope if you’ve never tried it you’ll give it a chance too.

mache, corn salad, lamb's lettuce, winter greens, winter lettuce, winter salad

Mache grows in loose, low rosettes and is also known as: lamb’s lettuce, corn salad, field salad, nut salad, and Rapunzel. It’s a cool-weather crop and in zone 9b doesn’t need winter protection. We’ve just had a long stretch of nights with temps below 36℉  and my mache is undamaged, unlike many other plants in my garden that were damaged by the frost. I will give the suggested planting instructions below, but first I will tell you that you can completely ignore them as I did and be reasonably sure of a good outcome. Sprinkle the seed over whatever area you want them to grow and scratch them into the soil. You can sprinkle them mixed with lettuce seed as I did and have a bed of beautiful mixed greens.

mache-illustration

The more seed you broadcast in one space, the more thinning you’ll need to do which is perfect for a bed that gives you food continuously for a couple of months. I let a couple of my plants go to seed when the bed was nearly done so this year I didn’t have to plant any mache at all, I’ve got tons of it from volunteers. I’m going to share a picture of the bed they popped back up in, but don’t be scared: it’s not a tidy bed. I want you to see that you can cram mache in almost anywhere. The roots are delicate and small so they don’t interfere too much with the growth of other plants.

mache-bed

This bed is just 4’ x 3’. I have already harvested a big colander full of mache and there’s a ton more to harvest. This bed has also got kale, chard, and beets growing with the mache volunteers. (There are also some California poppies, false dandelions, unidentified other weeds, and two surprise shallots). This size bed will yield several good harvests of mache and as I harvest it, the other winter greens will get bigger as they get more room. I also grew radishes in this same bed but already harvested them. The main thing I want to illustrate here is that mache is small, but you can get a lot of it out of a small space.

If you want to plant it in your own garden, follow these growing directions:

  • Plant mache any time between October and March in zone 9b
  • It takes 10-20 days to emerge
  • Plant seeds ¼” to ½” deep
  • Space the seeds ½” apart
  • Space rows 12” apart
  • Begin thinning when there are 3-4 leaves
  • Thin to 4” apart
  • 60 days to maturity

Mache is tender, even when mature, and has a delicate nutty flavor. It’s wonderful on sandwiches and in salads. When you first start thinning your plants, they will be very small so you’ll probably start by adding them to other greens in a salad, but once they get bigger you’ll want to make a salad where mache is the star because it truly stands out on its own merits. Behold one of the three salads I got from that one colander harvest:

mache-salad

This salad is comprised of: mache, mandarins (also from my garden!), thinly sliced red onion, toasted walnuts, and kalamata olives dressed with a mustard vinaigrette. A simple refreshing zone 9b winter salad. Mache has three times the vitamin C that lettuce has and is packed with other nutrients including iron and potassium.

If you haven’t grown mache and are inspired to do so, here are two great sources for seeds that I know of:

Botanical Interests (this is where I got the seed for the mache in the pics above)

Baker Creek Heirloom Seeds

 

Photos via the author and Wikimedia commons