My childhood friend, Kathy came to stay with us for long weekend. We spent the three days celebrating and playing.
Saturday night we made noodles (one egg from our chickens.) with fava beans, peas, turnips and tons of herbs on top.
We also ate more venison, traded from Bob, slow cooked in white wine with herbs, with ground cherry chutney on the side.
I think that ground cherries are my favorite kind of chutney.
Kim brought salad and flowers from her garden. Some of the flowers were for the table, and some were for the salad! Nasturtium flowers are so bright and spicy, and a lovely old standard in salad, but she also added bachelor buttons, which I had never eaten before!
This is the ground cherry chutney. Possibly the best food ever.
3 comments:
I concur, ground cherry chutney = delicious! And with the fresh noodles and tangy slow cooked venison -
A true feast!
That chutney looks so delicious--any chance we could get your recipe? Our ground cherries are just now ready to harvest here in Oregon, we just brought in the first bucket today.
ktmcauley@gmail.com
Thanks!
Hey Oculus- That's cool that you're growing ground cherries too. I haven't met many people who even know about them. Here's a rough recipe. I never measure anything, so it's an approximation:
4 cups ground cherries
1 cup raisins
4 cloves garlic
1/2 onion
1/4 cup vinegar
1/4 cup brown sugar
a bit of allspice
a bit of diced ginger
1 stick cinnamon
a bit of turmeric
T olive oil or so
a few juiper berries if you have 'em
1/4 cup water
saute the onions, garlic, & ginger in olive oil for about 5 minutes
add the rest of the ingredients and cook on low heat for about 30 minutes or until it all gets melty and delicious.
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