I love it when I am randomly inspired to throw together a meal from odds and ends in the fridge and garden. Every so often, I end up discovering a unique and tasty combination unlike anything I’ve made before. Tonight, I was cooking for myself in a sliver of time between strawberry picking and watering garden. Digging around in the fridge, I improvised a meal of the “under-appreciated and misunderstood” — leftover millet, the little known garlic scape, the intensely nutritious lamb’s quarter much maligned as a weed, the last mini oyster mushroom nearly forgotten in the corner of the fridge, veggie stock simmered from kitchen scraps, and peas stripped from overgrown pods blackened by disease, which amazingly were still fresh and sweet. Didn’t disappoint!
I obviously didn’t bother to measure anything in this spur-of-the-moment meal… I’ve done my best to approximate below, but take it with a grain of salt (or was that two?) and play around with the amounts and proportions to suit your taste.
3-5 garlic scapes, any tough ends snapped off
1 small oyster mushroom (or more, if you have and want)
About 1-2 cups young lamb’s quarter leaves
2 cups or so fresh shelled peas
Enough stock to cover, maybe a cup or two
2-3 cups cooked millet
1/2 teaspoon salt and chili powder, or to taste
Chop up the garlic scapes and mushroom and sauté them in the bottom of the pot until softened. Meanwhile, rinse and slice the lamb’s quarter leaves and stir them in. Once they wilt, add the peas and just enough stock to mostly cover them, then simmer, covered until the peas were slightly tender. Stir in the millet and continued to simmer, uncovered, until heated through and the liquid is absorbed. Season with a little salt and chili powder… yum!