This dish was made from fresh herbs harvested from our aquaponics garden. The very same garden that we built in episode 10 of the show, “Here Fishie…Fishie…Fishie“. The fresh herbs did include some items that are growing in the ground at “The Land”, including the leaf spinach and the blueberries. We also used items that were simply fresh veggies from a local market.
Herbs – Spinach leaf, garlic chive, tarragon, thyme, rosemary, chocolate mint and apple mint
Seasonings – Turmeric, Salt and Pepper
Blueberries – 7 or 8
Tomatoes – 2
Red and Yellow sweet pepper – half of each
Portabella shrooms – small package
Onion – half
Garlic – 5 cloves
Zucchini – 1
2 or 3 small prairie fire peppers
Chop up the herbs and spinach leaves finely altogether. Mince the garlic. Chop the mushrooms, slice the zucchini, dice the onions and tomatoes and cut the peppers into slivers. Simply cut the blueberries in half.
Start off with the onions in a wok in a little bit of olive oil. Stir fry for about 4 minutes. Add some salt, pepper and the garlic. Fry for about 3 minutes and add the mushrooms and chili peppers. Stir fry the base mixture for a few more minutes then add some more salt, pepper and turmeric…maybe a table spoon. After another minute, add in the zucchini. Stir frequently for a few more minutes and then add the sweet peppers and chopped up herbs. Next add in the italian sausage. After the sausage starts to brown, add in the tomatoes. Finally, toward the end…add in those blueberries for natural sweetener.
This dish was very special. It had very little in the way of additional spices. The hot italian sausage brought some heat but the natural flavors from the herbs, veggies and even the blueberries was quite fantastic. It was a rewarding experience to incorporate items from the garden into our dish. This is going to become an addicting habit.