By Angelo and Sian
The highlight of today was the harvesting (and preparation) of greens grown in the GreenHab at MDRS. After lunch the entire team went over to the GreenHab and we all harvested kale, collards and chard. Care was taken to only harvest outer leaves and leave the plant for further growth. I gave a small introduction into the different plants and experiments that are currently running in the GreenHab. The event created a bit of a festive mood that continued in the evening when all the vegetables were prepared for dinner.
Yajaira Sierra-Sastre made a terrific salad with kale, walnuts, cranberries, sesame seeds and an olive oil-based dressing. Collards and chard were used in a fresh soup made by Sian Proctor and myself. Sian also made detailed photo and video documentation of all the GreenHab-related activities today, both the harvesting and the cooking. Kate Greene noted that visiting the GreenHab had changed her mood in a positive way, and attributed it to increased sensory input – a psychological compensation for spending most of the time inside the hab.
Summer Sausage Soup with Potatoes & Fettuccine Surprise. Recipe by Sian
- 1 package of Summer Sausage
- 1 cup re-hydrated onion
- 3 cups of re-hydrated sliced potatoes
- 1 package of goya seasoning
- 1 qt beef stock (made from beef bullion)
- ¼ cup olive oil
- ½ cup mixed greens (Collard and Chard)
- 2 tbs Oregano
- 2 tbs Basil
- Remaining fettuccine from lunch (see below)
Heat olive oil in large soup pan. Sauté onions, diced sausage, oregano, and basil into the pan. Add garlic if you have any. Cook for 5 minutes. Add potatoes and stir. Chop the left over fettuccine with sauce into small chunks and stir into pot. Cook for 5 minutes. Add beef stock and seasoning pack. Bring to boil and serve.
Fettuccine Surprise with onions, mushroom, spinach, and tomatoes in a pesto red sauce. Recipe by Sian
- 1 pack fettuccine
- 2 cups re-hydrated mushrooms
- 2 cups re-hydrated diced tomatoes
- 1 cup re-hydrated onions
- 2 cups re-hydrated spinach
- 2 tbs basil
- 2 tbs oregano
- 2 tbs olive oil
- 1 package of pesto sauce
Cook fettuccine to correct tenderness. In a separate pan sauté onions, basil, and oregano in olive oil then add mushrooms, tomatoes, and spinach. Simmer for 5 minutes. Drain fettuccine and toss with sauce.