Along the Grapevine


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From Lawn to Table

Even in times of drought such as we are currently experiencing in this area, the wild greens are flourishing and there for the picking. Our vegetable gardens are still struggling, and as I am not a keen shopper I am happy that our lawn is such a great provider. This recipe is another example of what you can do with some of those nutritious, albeit pesky weeds. And if you don’t have such a lawn, you can find all these in any good foraging spots such as meadows, hedgerows and abandoned areas – even in the city.

The main ingredient for this is lambsquarters. This particular weed is most prolific, and as I tidy up my vegetable plots I still have to throw out the bulk of it. I have taken to drying it for use in the winter – in the dehydrator, the oven (at a very low temperature) and even on the dashboard of any vehicle parked in the sun, the most economical method of all. But be careful – vehicles can get really hot, so I had to stir them every hour or so to prevent from burning.

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I also used young goutweed leaves (top left) to give it a herbal flavour, and some plantain (on the right). The lambsquarters are below the goutweed. At the last minute, after taking this shot, I added dandelion leaves.

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All these mixed with some seasonings and topped with eggs made for an easy, inexpensive and super nutritious meal – and yes, even delicious! You can add more spices and herbs as you choose, and mix and match whichever wild greens you have growing. This is how I did it.

Foraged Greens and Eggs

Ingredients

3 Tbsp olive oil

1 onion, chopped

4 cloves garlic, chopped

1 Tbsp chopped green chili pepper

1 tsp cumin powder

salt and pepper to taste

4 cups lambsquarters

1/2 cup goutweed leaves (only the young ones from plants which have not yet flowered)

a handful of dandelion leaves

1/2 cup plantain leaves

4 eggs

Method

If using plantain, boil it in water for four minutes, drain and set aside. It is tougher than the other greens and will blend with them better if cooked longer.

Fry the onion until translucent. Add the garlic and chili and fry another couple of minutes. Add the cumin, salt and pepper. Add enough water to the pan just to barely cover the bottom of the pan. Stir in all the greens and cook at medium heat until they have all wilted completely and the water has evaporated. Break four eggs on top of the mixture, cover the pot with a lid and allow to simmer for about 4 minutes, or until the eggs have cooked sufficiently. Remove from the heat and serve. I sprinkled a little sumac powder on top for garnish.

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Linked to Fiesta Friday #129; The Not So Creative Cook and Faith, Hope, Love and Luck.


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Plantain (Plantago Major)

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Our lawn is covered mostly with four plants. Grass, clover and dandelions I am well familiar with – but the fourth seemed barely worthy of a name. It is neither beautiful, nor so ugly that you need to get rid of it – it just is. I recently read about this plant which indeed does have a name, plantain or plantago mayor and I became intrigued by its many uses, nutritional and medicinal. All its parts are edible, and while I haven’t found any ripe seed pods yet this year, I have been using the young, light green leaves raw and cooked.

Where to find them: Lawns, fields, roads, gravel, cracks in pathways. It was brought to North America by colonizers and was referred to as “white man’s footprint” as it was found growing in all the European settlements where the land had been disturbed.

Identification:  The plant is made of a rosette of oval leaves. The veins begin at the base – the central one being straight and extending through the full length of the leaf.  The remaining veins are curved along the line of the shape of the leaf. The flower is a stiff rod, at first green and then turning brown which sticks straight up from the centre of the plant.

Uses: Young leaves can be eaten raw, while the older ones should be cooked until tender. The leaves which have antibacterial and astringent properties can be used as a poultice to apply to stings and wounds to reduce pain and prevent infection. Seed pods can be cooked much like asparagus, and the seeds are used as a substitute for psyllium. It is also a valuable weed in your garden as it breaks up hard soil and holds loose soil together to prevent erosion.

Nutritional Value: Rich in iron and vitamins A and C.

Recipes using Plantago Major

The easiest comparison of this plant with something familiar would be spinach, although the leaves are tougher, more like kale. The flavour is not strong, so pairing them with seasoning, herbs, garlic, lemon, fish sauce, soya sauce and other flavourings all work well.

I first tried steaming them in oil and a splash of water with garlic which I then combined with omelettes and pasta or just served as a side dish.

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I also made a smoothie, using 1 cup of young raw plantain leaves, 2 sprigs of mint, a little honey, 2 cups of almond milk and a banana and an apple. Pureed in the blender and chilled it made a delicious healthful drink, even if the appearance was less than stellar.

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Now that scapes are in season, I decided to augment my scape pesto with some plantain. This recipe can be frozen for several months, so I tend to make a good batch of it – by a good batch I mean enough for one meal plus two jars.

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Scape and Plantain Pesto

  • Servings: 12
  • Print

1/2 lb scapes

one handful of young plantain leaves

1/2 cups olive oil

1/2 cups walnut pieces

Blend all the ingredients in a food processor until almost smooth. Salt to taste or parmesan cheese can be added, but I usually add those when I serve them. This pesto is excellent with pasta, spread on bread or crackers, or served with fish.

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Milkweed Flowers on Punk Domestics