Last night I made a little drawing of a leaf. Specifically, it’s a drawing of a leaf from a big ‘ol plant with lovely purple flowers that we have growing in our backyard. The plant is on my upstairs neighbors side of the yard (we have two plots for my two flat, one for each apartment), but since he just moved in and the plant was put in by my former neighbor, we had no idea what the plant was. This was problematic since my new neighbor wants to start a garden of his own. Is it squash? Watermelon? No clue!
Since I love a bit of detective work, I spent some time googling around last night for vegetable plants with purple flowers, and discovered that the plant is a common mallow. Apparently, the young common mallow plant is quite delicious and kind of like spinach, but as it gets older it gets tough and sort of gross.
After I discovered this, I left a note for my upstairs neighbor all about the plant. I even went as far as explaining that if he digs it up, he’s going to need a big shovel because common mallow plants set down huge tap roots. I’m such a dork!
Tonight I made a doodle of an ear of corn, which is kind of weird because I’m always talking about how I don’t like corn. I mean, it’s barely even a vegetable, and doesn’t really have any nutritional value. Also, it’s all sweet and weird. I’m just not a fan. To be fair, though, I do like corn bread. That stuff is amazing.
Tonight I roasted a chicken and made a new recipe from one of my cookbooks, broccoli with dijon vinaigrette. Normally I try to avoid reproducing recipes but this one is so delicious I feel like I have to share.
Related, I didn’t have any dry mustard so I left it out, and it was still amazing. Definitely make this!
2 pounds fresh broccoli
4 teaspoons olive oil
1/4 cup finely chopped green onions
1/2 teaspoon dried tarragon
1/2 teaspoon dry mustard
3 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon pepper
Remove broccoli stems, and arrange broccoli in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Place in a serving bowl; keep warm.
Heat oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté 3 minutes. Remove from heat; add vinegar and remaining 4 ingredients, stirring with a fork or whisk until blended. Drizzle over broccoli, tossing gently to coat.