Dining with Weeds 3/8/2016

Traditionally in some Gaelic speaking cultures, the base of stew in the pot on the hearthfire was added to, day by day, according to what vegetables, and if in luck, meat, was available. That this fine brew gradually grew in  flavour and taste so that it was treasured (infact handed down to newlyweds, experiential tales or correcting welcome!). I do the same with this recipe, adding a little each day, although if you too live in a subtropical climate, you have to put the lot in the fridge during between times, or you will end up with something fermented, and thats not what you want in a stew. More in a sourdough bread starter, beer or mead brewing.

So, when I'm in need of a protein hit, and some of the nourishment that comes from wild greens, I make my version, 'Amaranth Stew', dining with weeds. Several species of Amaranths grow well here, and now they have seed heads upon them. The seeds can be used like a vegetarian mince in recipes, but being an omnivore I mix them up with mince, beans or lentils in this brew. All in a tomato, garlic, onion, thyme n rosemary saucy type base.

Popping up left, right n centre in our garden is Amaranthus viridus 'Green Amaranth' who's seed spikes turn brown when ripe. Her leaves may not be as voluptuous as some species but we get multiple harvests from a single plant, she's generous indeed, and tough. Chooks love her too! 

I simply use a pair of scissors to dice her finely, excluding the tougher bits of stem.

Add her to the mix towards the end of cooking, once Ive thickened the stew some, putting in any spare veg like potatoes, carrots, mushrooms, mayhaps some chilli for added ooompf. Making sure Ive made a shitload, scuse me, to last a few days, cos once your body has some of this, gonna want more! Speaking for myself anyways...

Great with some melted cheese or an egg ontop! I forgot to take a shot of the plated up fancy version cos I simply tucked in! Ooops, but you get the gist of it eh. Hope you get to enjoy sometime!