My garden is waking up, and I want to spend every waking moment out there! Here are a few pics I took on Wednesday!
While I was out there I started the process of digging up leeks, separating the clumps, and replanting them so they can get fat & juicy! I grow 3 different varieties of Leeks. These are King Richard, and I still need to deal with the Giant Musselburgh and Bleu de Solaise. Then it will be on to the Shallots & other oniony things.
One of my favorite breakfasts in the Springtime is Eggdrop soup. It’s not pretty to look at, but it is delicious and nutritious, and super easy to make. For each serving you’ll need:
1 C of broth (chicken, pork, beef, or whatever kind you have on hand)
grated ginger & garlic to taste (or you can go with other seasonings)
Fish sauce or coconut aminos or salt to taste
Oniony things – Leeks, shallots, onion, chives, spring onions… today I used leeks. If you want to deepen the flavor, sauté the onions first.
A Handful of Greens – today I went with Dandelion, yesterday it was Kale. Any edible greens will work!
1 egg, beaten with a pinch of salt or a few drops of fish sauce
Get everything ready…
Heat your broth with all of the ingredients except the greens and the eggs. Let it simmer briefly, until it is infused with the ginger & garlic.
Sample it and when you like the way it tastes, drop the greens in there, stir, and then slowly add the eggs, gently swirling just a little as you go. Remove from heat and enjoy!
Optional additions: tiny pieces of leftover meats, spiralized veggies, Shallots that have been sautéed until crispy, crumpled bacon…
Before additions, here are the estimated Macros, according to myfitnesspal.com
Carbs 9% (2G), Fat 58% (7G), Protein 33% (10G)
And of course it’s rich in vitamins, minerals, collagen, and other good things!