Mustard greens and snacks from the still

 I get a serious craving for fresh green things here.

Lately the chlorophyll craving has been satisfied near by, and consists of a walk along the canal to the neighbor's alfalfa field, which is growing more mustard greens than alfalfa it looks like at the moment.

The recipe du jour is to just mince it up real small, squeeze lime all over it, add some salt and squeeze it till it wilts, and then drizzle olive oil and balsamic vinegar on it.  

And while on the subject of harvested food, I got to snack on some agave the other day.  We ran into Prieto running the Bacanora still, while returning on bikes down the road from looking for his brother who was in the field plowing with the mules.  They are an interesting family- more on them later. 

I was feeling a bit camera shy, and this is the only photograph I managed to take.  Its a bit hard to know what to photograph over there, with piles of junk and barrels, and guys and dogs and horses hanging around.  On this day though, there was a tarp loaded up with the "hearts" from the agave plant, ready to be thrown into the fire and roasted, and then later thrown into the vat to be fermented.  Below is a hunk of the roasted stuff that was handed over to chew on.   Hard to tell from the picture, but it was quite tasty.