Monday, May 9, 2011
Fresh and local
This plant, Warrigal greens, has quite the history. I cooked some I was given when we were just out of town for a family Mothers Day lunch. Like spinach as they say but coarser and firmer than the English variety as you'd expect.
Our evening meal included a salad with Warrigal greens, rocket, tomatoes, avacado and basil.
My lunch - red miso instant soup with udon noodles - both of which I suspectare not late eighteenth century convict recipes.