Plant seeds, stuff grows. Who knew? Question is, what to do with all the green?
Much as the denizens of Casa di Tarquini love salad, limited as we are to 24-hour days, our ability to crunch through the garden's current production proves overwhelming. Lasagna can only hold so much bok choy, parsley garnish only so much pasta, and I'm too damned lazy to bag it up for the neighbors.
Time to break out the blender.
I didn't invent the concept of whirling arugula with my canned apples, but I did can a lot of apples. And peaches. And, um...pears and things. I thought about canning the greens, but wouldn't processing them for 60 minutes in a pressure canner kinda cook the life out of them? (No doubt I'll regret that decision when the Zombie Apocalypse comes and we're holed up in our house with nothing but barrels of wheatberries and dry milk.)
Here's how to do it: Put some water or milk in the blender. Add a lot of raw greens, whatever is taking over the garden. Add a lot of fruit, whatever is overflowing your pantry. Set blender to highest setting and pulverize the patooty out of it. Drink.
Good stuff. Good for you.
The snow-bound among you who don't live in Arizona can read this post and weep - just like our new Speaker of the House.