Our sweet Jack (rabbit) loves to cruise around the yard and nibble. Trying to keep him out of my chickweed patch ins't easy. He is like a dog, he sees me there and he comes running.
Recently, an woman I have come to know online came through the area and paid us a visit with her family. Youmay have seen pictures from earlier in the month.
Her name is Kathy Jo, and I was blessed to have her make her famous salad dressing for me. She knows I love good clean food.
So I used her recipe with what I have here and I gotta tell ya, this is the way to use our herbal vinegars! So yum
Basically the recipe is divided into thirds.
1/3 salty ( any of these- Shoyu, tamari, soy, braggs)
1/3 oil (any of these- ex olive, expeller pressed safflower, tahini)
1/3 sour THIS IS WHERE HERBAL VINEGAR COMES IN HANDY or lemon juice, balsamic, etc...
2 TBSP sweet (any of these works maple syrup, agave nectar, jelly or jam)
and optional seasonings like garlic cloves, ginger, other herbs.
So here is what I am doing with my chickweed vinegar
I get 2 pint jar and eyeball the thirds.
I use 1/3 tamari because I have that right now. Shoyu would probably be my choice
1/3 Sicilian extra virgin olive oil that has such a delightful flavor
1/3 chickweed vinegar
3 cloves garlic gone through the press
and that is all!You dont need much else.
I did vary it this week by adding some tahini and mixing it in one salad worth and I made some spring rolls and the kids used what was left as a dipping sauce.
Last week I marinated meat in it.
Thank you KJ for something I see I will be using ALOT!