Mary Sheehan Coming Home To Cook

April 1, 2009

Just another day in the country and a recipe

Filed under: home base,Recipes — admin @ 12:31 am

Today was another day for harvesting seaweed so I took off for Creegh to pick up Bridget’s Woofer (workers on organic farms). Low tide was at 3:00 so I had time to meet Blossom, the newly born donkey.  In the warm  sun shine and to the roar of the Atlantic, we picked 2 buckets in an hour, I’m getting better at this!          Back at the farm, Bridget had prepared a lovely lunch. It’s the end of March and 90% of the meal was from her tunnel garden.  I devoured a heaping plate of fresh greens, sauteed jerusalem artichokes, grated raw turnips and beetroot, pasta with pesto made from mustard greens and her own goats cheese. Fresh and Lovely!  You don’t need basil to make a wonderful pesto. Mustard greens give it a strong, tart flavor but it’s great for a change. Here’s my basic Pesto recipe from Coming Home To Cook, and, of course  it’s gluten free.

Puree 3 cups greens, add 4 large cloves garlic, 1 cup pine nuts, 1 cup olive oil, 1 cup grated parmesan, salt and pepper to taste. Refrigerate for up to 2 weeks.  Serve over a hearty pasta.

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