[Garden] Recipes from our garden

[J. Rochon]

Gardeners,
                I invite you all to contribute your own recipes 
involving foods that we grew.

Pistou, a.k.a. French pesto, traditional in Provence.
A handful of basil
4 cloves of Garlic (Ian is curing it)
Olive oil
Salt
You can mash the basil and garlic like a French peasant-cook or try your 
own version of will it blend. Add olive oil and salt to taste. 
Apparently this can keep up to a year in a cool place, but I don't think 
it will last that long.

Groundhog Surprise, in honour of our cute, fuzzy visitor.
Turnips with greens.
Potatoes
Garlic
Oil for frying, I use canola.
Salt
Curry powder
Sour cream

Check area for wolves, coyotes, foxes, bobcats, bears, large hawks, and 
owls and dogs before emerging from burrow. Cut off  the turnip greens. 
Dice the "taters and neeps" and boil them for fifteen minutes. While 
they cook, dig out your winter burrow, alternatively soak the leaves in 
salt water to kill bugs and loosen any dirt. Take the leaves out after 
ten minutes, make sure they are dirt and bug free. De-rib and mince the 
leaves, mature turnip leaves are tough, even for a groundhog. Mash and 
mince the garlic. Chop the onion coarsely, pieces should be smaller than 
a groundhog. Drain the potatoes and turnips and let them sit for about 
five minutes. The original recipe called for  1/4 cup of oil, I use 
about half that, heat the oil. The hotter the oil, the crisper the 
veggies. Do not start a fire, it will scare the groundhog. Put the 
potatoes and turnips in first, toss them a bit, then the minced leaves, 
then the onion. Bash it about like a surprised groundhog, then cover and 
turn the heat down to simmer for ten minutes. While you wait, nibble 
some raw veggies, mix the curry powder and sour cream. Toss in the 
minced garlic, mix and wait until the aroma has established itself, or 
you get tired of pretentious cooking directions, like a groundhog. Add 
the curry, turn off the heat and mix well. Serve right away. No 
groundhogs were harmed in this recipe, but the one in our garden may 
develop body-image issues.

                                        -Jason

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Jason Rochon
Campus Tech 
(519) 888-4567 X33518