We love eating greens, so the very first thing we’ve planted in our new gardening adventure is a horta plot. Essentially horta is a Greek term meaning boiled greens, but we’ve used Lolo Houbein’s definintion which is to describe a garden bed full of mixed greens that will be suitable for picking by the handful and throwing into or beside dinner. Boiling greens isn’t really our style – but we’re happy to steam, microwave, saute or stir fry just about anything. The horta concept of ‘grab whatever is growing in the garden or by the roadside’ appeals greatly.
Our horta plot includes mustard, coriander, ruby chard, fenugreek & caraway (and probably others, but I am feeling lazy right now and would have to get up to check the gardening diary to know for sure). The mustard was up and away within about 5 days – it germinates really quickly and has provided a nice sheltered environment for the other baby little seedlings that are slowly poking their heads up now.
It was important to us to get some pretty quick results – and we have. There’s masses of greenery coming up. We always cook too many greens for dinner – no matter how careful we try to be about quantities! The leftovers usually get turned into what is known in our house as a ‘quiche-y frittata-y thing’. That is, I beat up 3 eggs and a few cups of milk, stir in about 1/4 cup SR flour and a good handful of cheese, add the leftover greens and bake for 30-40 minutes. This is a fridge/lunchbox staple in our house most weeks. Bookworm has come a long way from the days when she wouldn’t eat something just because it was green….
There are pictures coming – really there are.