Seed Saving with Sherry

Last week the Hub offered our annual Seed Saving Workshop with master seed saver, Sherry Wise of Indiana University's Wylie House.  The evening was warm and beautiful, and we walked through the garden collecting seeds and learning the different methods of seed saving used for each plant or plant family.  Pictured above are bolting lettuces ready for a seed harvest.  Sherry taught us that only open-pollinated, non hybrid varieties would offer a plant true to the characteristics of the parent.  She shared an excellent resource from Carole B. Turner's book, Seed Sowing and Saving, Characteristics of Common Vegetables Saved from Seed. 

Fajita Salad

Sort of like a taco salad, but made with fajita-cooked meat and veggies. You can add whatever toppings you want - sour cream, shredded cheddar, salsa, jalapenos, olives, guacamole, etc. If you’re not going to eat all six servings immediately, put aside the extra meat and veggie mixture before you put it on the lettuce or add the toppings. Then, when you’re ready to eat it, just heat up the meat and veggies, and continue with making the salads.

(based on a recipe at tasteofhome.com)

4 tablespoons olive oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1 sweet red pepper, julienned

1 green pepper, julienned

1 medium onion, halved and then thinly sliced

1 head iceberg or other lettuce, roughly chopped or shredded

2 tomatoes, coarsely chopped

Toppings – sour cream, shredded Cheddar cheese, salsa, etc.

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Put a pile of lettuce on each of six plates. Top with the chicken and pepper mixture, then with the tomatoes. Add the toppings, or pass them and let each person add his/her own.