Green Glop


As our Illinois garden produces (and I am not in Mexico for a few  weeks) I have been making this stuff out of ingredients like above. I process them in a blender and use this green glop in dishes of all kinds- pasta, eggs, dips (like with avacado) and on sandwiches. Here are veggies I use: kale, chard, beet greens, beets, tomato, herbs of various kinds, clover out of the lawn, garlic, and so on. I add some lemon juice, Parmesan cheese, and enough tomato juice to make it blend up and go for it. It freezes well and is a great base for soup as well.