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Herb Vingear for Dressings
Combine two sprigs each of oregano, salad burnet, thyme, and parsley. Add five to six stems of chives (the blooms are nice too if it's that time of year). Place these in a quart jar and pour the vinegar over the herbs until
almost full. Place the lid on and allow to sit for 3-4 weeks. Strain and use on fish and in salad dressings.
“I tell kids they should throw away the cereal and eat the box. At least they'd get some fiber.”
Richard Holstein, D.D.S.
The bottle gourd, also called bottle squash and calabash gourd, is a well traveled vegetable. They vary in size from 6 inches to over 3 feet in length, and 2 to 12 inches in diameter, and can survive in salt water for more than 6 months. They probably originated in Africa, but there are remains in Peru dating to 10,000 B.C. Remains have been found in Egypt, India, New Zealand, Mexico, Indonesia, China, and Florida. It probably floated on the seas in it's long travels. The young gourds can be eaten like zucchini, and the older, mature gourds are cleaned and dried and used for containers such as bottles, bowls, etc. It is the only cultivated crop known to have existed in both the Old and New Worlds in pre-Columbian times.
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