Recipe Name Latin Name Uses Date Acquired How Started Source Tags
Cheese and Lovage Rice Omelette Cheese and Lovage Rice Omelette photo1.jpg Lovage is a perennial plant. It has a strong celery+fenugreek flavor that earned it the alternate name of Maggi Plant, from the Maggi-brand curry mix. It is so overpowering that I have not wanted to eat any of my lovage creations in the past. That has changed. After first making this recipe, I couldn't wait to make it again. It is a vegetarian dish, but I could have sworn there was maple-flavored ground sausage in the eggs. This comes from the texture of the brown rice, the greasy feel of the melted cheese, the "mapleness" of the lovage. It is all held together with egg. 2 Tbsp chopped lovage leaves
1/2 cup brown rice
1 1/4 cups water
1/2 tsp sea salt
2 eggs
2 Tbsp cheddar cheese cubes
  1. Cook rice, water, salt, and lovage leaves in a rick cooker
  2. Eat some of the rice for dinner, and put the rest in the frig until needed for the omelette.
  3. Mix together the eggs, 1/2 cup lovage rice, cheese cubes. Add a tablespoon of water and mix some more.
  4. Grease a fry pan and cook the omelette.||Mark Lee original||||
Recipes from My Edible Landscape Cinnamon Sugar Apple Slices photo1.jpg I make this as a sidedish when I make pancakes. My kids like it. It is kind of like apple pie without the crust and it is quick to make. 2 Yellow Delicious Apples, cut into 1/4" slices, skins on
1/4 cup sugar
2 teaspoons cinnamon
  1. Mix sugar and cinnamon together, and place in layer in pan.
  2. Pile apple slices on top of sugar and cinnamon, but don't stir yet.
  3. Turn up heat on pan so apples start releasing their juices. Don't stir the apples until the sugar starts to caramelize.
  4. Continue stirring the apples until they start to soften. If they start to dry out, add a little water to the pan.
  5. In about ten minutes the apples will be softened and have absorbed the cinnamon. If the pan is hot enough, the apples will have a rich, caramel flavor.||Mark Lee||||
Recipes from My Edible Landscape Scandinavian Rhubarb Cake photo1.jpg One of the first things from the garden in the spring is rhubarb. Is it a fruit? With lots of sugar added, it sure tastes fruity. Added to a cake, it adds a pleasant tanginess and moisture. I bake this as a ring using a bundt pan. This recipe is adapted from one by Photogardner on that I found using Yummly. 1 1/2 cups rhubarb stalks, chopped
1 1/2 cups brown sugar
1/2 stick of butter (1/4 cup)
1 egg
1 cup milk
2 cups flour
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
  1. Mix together brown sugar, butter, egg, milk, flour, baking powder, vanilla & salt.
  2. Pour batter into pan.
  3. Bake at 350F for 45 minutes.
  4. variation: sprinkle batter with cinnamon and sugar just before baking.||Mark Lee||||
Recipes from My Edible Landscape Cheese and Sorrel Omelette photo1.jpg I had been growing sorrel for years, not knowing how to use it. I decided not to let another season go by without doing something with it. After a little searching, I found that one of the classic pairings is sorrel and eggs. Here is a recipe I created for my introduction to sorrel. 1 handful of fresh sorrel leaves, stems removed
3 eggs
chunk of any cheese, 1/4 cup, chopped
parsely, 1 tsp chopped
green garlic stalk, chopped
black pepper
1 Tsp water
  1. Blanch the sorrel leaves.
  2. Drain the sorrel, and chop it. The sorrel at this point now reminds me of dolmas.
  3. Beat together all the ingredients.
  4. Cook the omelette.||Mark Lee||||
Recipes from My Edible Landscape Pickled Cherry Blossoms photo1.jpg
Makes about 1 cup.||||2 cups rice vinegar||
¼ cup sugar
½ teaspoon kosher salt
1-inch piece fresh ginger, smashed
1 umeboshi plum (available at Japanese markets or health-food stores)
½ teaspoon grenadine syrup
8 ounces cherry blossoms, or other edible blossoms.
  1. Bring to a boil over medium heat, stirring to dissolve the sugar.
  2. Put the cherry blossoms in a heat-resistant container and pour the just-boiled liquid over them.
  3. Stir gently to submerge the flowers completely in the liquid.
  4. Cool, cover tightly and keep in the refrigerator for at least three days before serving.
  5. The pickled blossoms will keep several weeks in the refrigerator.||Adapted From Uni Sashimi Bar. Appeared in NY Times Magazine Food Blog||||
Recipes from My Edible Landscape Red Huckleberry Jelly photo1.jpg Makes about 1 1/2 cups jelly. Prep time 35 minutes. This jelly has a beautiful bright crimson color, and can easily be scaled up if you're lucky enough to have a large quantity of berries. It can be stored in an airtight tub in the fridge for several months and doesn't require special canning procedures. You'll need a fine-mesh strainer to remove the seeds. 4 cups red huckleberries
1 to 1 1/2 cups sugar, according to taste
1 cup water
2 tsp fresh lemon juice
  1. In a medium saucepan, mash the berries with a potato masher or immersion blender.
  2. Add one cup of water and simmer over medium heat for about 10 minutes, until berries are completely soft. Remove from heat.
  3. Pour cooked berries through a fine-mesh sieve or colander lined with cheesecloth that has been suspended over a medium bowl.
  4. With a large spoon or silicone spatula, press and stir berries to extract as much juice as possible. You should end up with about 2 cups juice in the bowl, and a mash of seeds and skins in the strainer (the mash can be composted or thrown away).
  5. Pour strained juice into a clean medium saucepan and add one cup of sugar and the lemon juice.
  6. Add additional sugar according to taste; when chilled, the jelly will be slightly less sweet than the juice tastes at room temperature.
  7. Heat the sweetened juice to a low boil over medium-high heat, stirring continually. Allow to bubble until juice becomes slightly thick and concentrated, 10-15 minutes.
  8. Cool completely and pour into airtight container.
  9. Store jelly in the fridge.||Edible Seattle by Jill Lightner||||
Recipes from My Edible Landscape Sauteed Alexanders Stalks photo1.jpg The Cottage Smallholder offers this, . After cooking, the stalks make a savory dish somewhat like asparagus. Alexanders stalks
olive oil
sea salt
fresh ground black pepper
  1. Heat olive oil in a pan.
  2. Saute the stalks in the oil until wilted and just starting to brown.
  3. Add salt and pepper to taste.||Mark Lee inspired by the Cottage Smallholder||||

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