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Interesting And Delicious Recipes From Experienced Gardeners. Lyubov Dmitrievna Bobrovskaya
Interesting And Delicious Recipes From Experienced Gardeners. Lyubov Dmitrievna Bobrovskaya

Today we have recipes from an experienced summer resident Lyubov Dmitrievna Bobrovskaya

The charm of the first green

I love preparing spring salads. In early spring, when we all miss the real fresh greenery that has grown under the sun, it is pleasant to come to your garden, where the snow has recently melted. Through last year's withered grass in the warm corners of the garden, young nettles begin to break out of the ground. From it we will make a salad.

I do it like this:

You need to pick young thick nettle shoots the size of a little finger. Wash and dry on a towel. Finely chop the nettle together with the young leaves pressed to the stem. Add chopped boiled egg. Salt, mix everything. Season with sunflower or linseed oil. Those who like it sharper can add mayonnaise or sour cream. Or both.

The salad goes well with hot boiled potatoes, boiled or fried fish. Or just as a snack, because nettles have a lot of vegetable protein. "Snack for lovers of cultural recreation in nature" - so called this salad my friend - a lover of traveling through the forests with a backpack on his shoulders.

A little later, a young whine, the most hated weed for a gardener, will reach for the sun. This is the healthiest wild vegetable! It contains vitamins and is also an excellent antiseptic. He, like nettles, goes to green salad.

I do it like this:

I collect young, not yet unfolded leaves of dream with juicy petioles, wash them, dry them, cut them. I add tarragon shoots cut into the same parts - at this time they already appear in the garden. Pieces of white chicken or lean pork go into this salad. If there is no meat, you can put a chopped boiled egg. Salt all this, season with sunflower oil or mayonnaise, I love a mixture of both. If oregano sprouts appear, I also add oregano.

I have a favorite spring dish:

Boil medium-sized peeled potatoes. Put it in a slide on a flat dish, sprinkle with salt. In the stove, heated two hours ago, clean up the coals and put the dish with potatoes there for 2-3 hours. The potato dries up, covered with a fragrant yellow crust.

Prepare a place for a future feast: take a low bench, put it in the spring sun near a garden with green onions - chives, batun or multi-tiered ones - which is more attractive today. Get comfortable on this bench. Put a towel on your knees, put a dish with a rather hot potato on it. Take with you a slice of black bread drizzled with sunflower oil and sprinkled with coarse salt. With a strong desire, you can put pieces of herring on the bread - however, this is already a luxury. Don't forget to take the salt shaker too.

And like this, sitting in the sun with a slice of bread in hand and sweet potatoes on your knees, pluck onion feathers from the garden, dip them in salt and eat all this with pleasure, listening to the chirping of swallows in the sky.

In youth, such a snack took place in a squatting position. Now it's more convenient - on a bench.

Spread on bread

I like to cook butter mixtures for sandwiches.

If you add vegetables, aromatic herbs, spices to butter, grind it all and beat it well with a blender, you get a tastier, more vitamin-rich, and probably more useful butter mixture for a sandwich.

Oil mixtures are prepared from softened butter, which is not heated over a fire, but simply kept warm for a while. Here are a couple of springtime recipes for these mixes.

Green oil. Cut the parsley greens without stalks very finely, grind, add salt, and mix thoroughly with butter, adding lemon juice. For 100 g of oil - 15 g (2 tablespoons with a small slide) of herbs, lemon juice - to taste - about 1 teaspoon.

Oil for preserving youth. The main vitamin component of this mixture is an ineradicable weed - wood lice. It contains a large amount of vitamin E, which slows down our aging. It is simply impossible to eat woodlice in the spring in the form of a salad because of its unpleasant aftertaste. This taste is not felt in the oil mixture.

I make this mixture like this: boil an egg, grind the yolk with butter and ready-made mustard, chop the protein finely, mix everything, add finely chopped wood lice, salt. For 100 g of oil - a glass of chopped wood lice, 2 tbsp. tablespoons of mustard, 1 egg. A good option is obtained without an egg, but with two cloves of crushed garlic.

Currant on the kidneys, which in the pleasure of its aroma will not yield even to real cognacs. The recipe was once shared with readers by V. A. Soloukhin in The Third Hunt. For over 40 years this drink has been the favorite spring "cognac" in our forestry company. I am giving the recipe in the form in which Vladimir Alekseevich suggested.

Collect black currant buds in a wine bottle with a layer of two fingers per half liter of vodka. The buds should be just burst, with a small green cone of future leaves. Usually I collect these buds after the spring pruning of currant bushes. Cut branches with buds, if they are still asleep, can be put in a jar of water and kept at home, waiting for them to burst and begin to bloom.

Fill the bottle with kidneys with vodka, screw the cork. Soak in the dark for three days, shaking it from time to time. Strain. The result is a tincture of chartreuse color and incomparable aroma. You cannot overexpose - the drink will begin to lose color and aroma. Consume immediately, without residue, because storage is not good for the drink. It is better to make such portions so that you can use immediately without a trace.

If you make a drink on not yet burst buds or on strongly blossoming buds, you get a completely different taste, incomparably worse quality.

It's good if salted mushrooms have been preserved for a snack since last year. If not, then all of the above salads with a slice of black bread or sandwiches with butter mixtures will go.

Enjoy your meal!

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