Foraging Wild Greens

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amaranth (top left), basil (top right), rosemary (center), purslane (bottom left), and oregano (bottom right)

As the sun was setting over the gulch, I went out into the garden to harvest some greens for dinner. I returned with a basket of amaranth and purslane, along with some fresh herbs (basil, oregano, and rosemary). I sautéed the greens in olive oil, garlic, and onion, and added it to quinoa pasta with some tomato paste.

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Farm to table
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