I am a ruthless hunter, a lioness hiding in the brush waiting to pounce at any moment. When it comes to my dinner, I show no mercy.
My mate is an excellent gatherer, so naturally we make a great team.
|Oh, so helpless|
|This kale didn't stand a chance|
In a matter of few hours we claimed several fine specimen, including kale, turnips, raspberries, eggplant, Brussels sprouts, green cabbage, red cabbage, tomatoes, dill, and daikon radishes. Our plates were overflowing that night!
|One seriously momentous dinner after the hunt|
Jennifer's Mushroom Gravy
(from It Ain't Meat, Babe)
Makes 10 cups
1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 cups of mushrooms, roughly chopped (I used creminis)
1 bay leaf
1/4 cup red wine or port
4 tbsp soy sauce (I used tamari)
4 cups vegetable stock
1 tsp sage
1 tsp thyme
1 tsp rosemary
black pepper to taste
1 tbsp flour (I used spelt)
Heat oil over medium heat in a large saucepan. Add onion and garlic and saute until onions are tender.
Add mushrooms, bay leaf, wine, and soy sauce. Stir constantly until mushrooms begin to reduce in size (five minutes or so). Sprinkle flour onto mushroom mixture and stir until it has completely combined.
Add soup stock, herbs, and pepper. Raise heat to medium high. Let simmer until mushrooms are very tender.
Remove bay leaf and blend gravy with immersion blender, (or transfer to a blender or food processor) until smooth.
|We heart you Garden Patch Farms|
For some reason I have Bjork stuck in my head now..