A Backyard Taco

I have been away for a while, and the weather has been very hot here in Southern Ontario.  However, thanks to all my work planting in the spring, and the perennials and weeds, I can brag that I managed a small mixed harvest of cultivated crops and volunteers, enough for my lunch. In the photo above, clockwise from top left: squash blossoms, multiplier onion, epazote, purslane, yellow cherry tomato and serrano peppers.

Amongst my new seed this season, I sowed vegetable marrow, the same species as zucchini (Cucurbita pepo) , with edible blossoms and large elongated squash. Once the female flowers start to appear, I will leave the plants alone so pollination may occur, but right now the plants are producing male flowers, identified by their thin central stamens, so I picked three:

Multiplier onions (Allium cepa, var. aggregatum), are a staple in my garden. Multipliers are similar to shallots in terms of bulb size at maturity, about one inch (2.54 cm) across, and their growing habit, in which a plant is formed by a cluster of several stems that developed from a single set, hence the name. The bulb gives the name of “knob” onions, different from true scallions, which do not bulge. The green tops are eaten as well, but this particular one is beyond that; the stem had browned completely:

Epazote (Dysphania ambrosioides) is a traditional Mexican herb.  In English, it is known as Mexican tea or wormseed, and grows freely (sometimes considered invasive) in Southern USA, Mexico, Central America, and parts of South America. I bought a seed packet a few years ago, spread some in a sunny patch, and I have had them self-seed and come back every late spring ever since. The leaves are excellent for seasoning beans, stews, quesadillas and other Mexican dishes, and they help digestion, preventing bloating.  The flowers and seeds are toxic, so I always make sure to harvest tender leaves before the plants start to bolt:

Purslane (Portulaca oleracea) was consumed all around the world since ancient times; in Mexico it is known as verdolaga, and continues to be a kitchen ingredient, often paired with tomatillos in a sauce.  Even though crops like spinach, Swiss chard and lettuce displaced purslane in many countries, and many gardeners still see purslane as a nuisance, it has been identified as the highest plant source of Omega-3, an excellent source of vitamin A, vitamin C, and some B-complex vitamins such as riboflavin, niacin, pyridoxine and carotenoids, as well as fiber and dietary minerals (iron, magnesium, calcium, potassium, and manganese.)  In my garden, it appears as volunteers in late May, and there is a good supply all throughout the summer:

This year I am growing all sorts of mini tomatoes (Solanum lycopersicum), from black cherry, to yellow pear, to rainbow cherry varieties.  The earliest ones are the yellow cherry, which had two fruits (photo below); I only harvested one, leaving the other to ripen on the vine a little longer:

Last but not least, I sow serrano pepper (Capsicum Annuum) seed every spring, and those plants are blooming, but I have a plant that I have brought inside in the fall for a couple of years now, and it is already producing peppers: 

After washing all the produce, I proceeded to remove stems, tough branches, and for the blossoms, the sepals and stamens:

Everything got chopped or sliced roughly, and I had some fresh cheese at hand:

I sautéed the ingredients in a little oil, adding in order from firmer to more tender; photos below, from left: onions and peppers; tomato and purslane; epazote, squash blossoms and cheese:

After seasoning with salt and pepper, it was ready to serve, but I decided to add a beaten egg to the mix:

Stirring for a minute or two, produced a delicious scramble, that I placed on warm corn tortillas:

What a delicious lunch I had, from my backyard to my kitchen and table! As grocery prices keep going up, you know what they say: “When life gives you edible weeds and flowers, make a taco!”

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I am bringing my recipe to Full Plate Thursday #754 with Miz Helen @ Miz Helen’s Country Cottage.

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I am sharing my post at Thursday Favourite Things #720, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday # 599, with Angie @ Fiesta Friday.