Monday, May 30th, 2011 at
Cook stinging nettles before consuming lest you get stung in the mouth.
Accounts of stinging nettles are far from uncommon in the wild foods literature; likewise, stinging nettle soup is sold in more than a few restaurants—such that some wild foods neophytes like Gregg’s little sister Caity have more experience with the plant than I do, isolated as I am in high-mountain Colorado. For me, then, finding a small colony of nettles growing out of a culvert in Woodstock, New York last week was cause for great celebration.
I tried nettles on one other occasion three years ago, when, at the end of my cross-country journey to Colorado, I found myself alone and foodless save for a grocery bag full of nettles (which miraculously made it four days without refrigeration in the back seat of my car from State College, PA where it was gifted to me by a friend). This was before my newfound obsession with wild edible plants, and I worried about getting sick as I stripped and boiled the prickly leaves in the unfamiliar kitchen that has since become my own. (Everything turned out fine, though I can’t honestly say I relished the nettles at that moment. Funny what fear can do to the taste buds!) Read the rest of this entry
Friday, October 1st, 2010 at
Dandelion spinach salad with red clover petals and red cabbage, delicious!
Ok, I can’t stop myself—I must boast about yet another rousing success with these delicious fall dandelions I keep finding up on the mountainside. Whereas I served the last batch finely chopped in a yummy marinated salad, I served these latest dandelion greens chopped coarsely and fresh-tossed with baby spinach, red cabbage, red clovers, and a delicious soy-based homemade dressing. Gregg was very impressed.
Without further ado, then, here is the recipe:
- Baby spinach greens
- Dandelion greens and leaf stems, coarsely chopped
- Red cabbage, coarsely chopped
- Red clover flowers, finely chopped
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Monday, September 27th, 2010 at
Marinated dandelion salad option 1 involves soy sauce.
Not to go overboard on the fall dandelions or anything, but last night’s fresh marinated dandelion salads came out so good and were so fast and easy to make that I figured I’d write up a short post about them. The recipes start out the same and then it is simply a matter of picking one sauce or the other depending on the recipe you’re going for.
- 1.5 cups dandelion greens or thereabouts
- 1.5 cups red cabbage or thereabouts
- 1 medium onion
- Soy sauce (option 1)
- French dressing (option 2)
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Monday, August 2nd, 2010 at
We went to the east coast for two weeks in July, and my sister met me in Maine with small bag full of New Hampshire purslane—that low branching succulent that many American gardeners throw in the yard trimmings without a second thought. She’d rescued it from her garden for me. It was really cool, as my sister is far from a wild food convert. I promptly boiled it up and served it with butter and salt to the extended family. My sister thought it was the perfect topping for the bratwursts.
Two weeks later, Gregg and I headed to the Philadelphia airport with several pounds of purslane. (I can only imagine what the TSA folks thought when they inspected my baggage and found a cooler bag full of weeds, roots intact.)
I kept the roots on the plants so that the purslane would travel well, and it worked. Thanks to Bill and Marnie in Ithaca and Gregg’s dad Frank in PA for the purslane bounty; I’m pleased to say that not only did the purslane make it home safe and sound to Colorado and into some delicious dishes, but also that the roots and attached shoots made it safely into the dirt in my makeshift garden off the end of the back yard. Read the rest of this entry