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Archive for the ‘Dandelion’ Category

 

We spent part of this past weekend in a cow pasture on an organic produce farm in the bucolic Nisqually Valley near Olympia, Washington.  The reason we, and a dozen or so others, were there was the offer to join a  nettle-picking with our local Co-op.  The full spectrum was represented in our motley crew of foragers; freegans, vegans and omnivores; college students,  post-grads and free spirits; Germans, Japanese and garden-variety American mutt.  Yet, as diverse as we were, we were also a collective that was solidly unified in our desire to gather greens from the Earth in order to feed ourselves well. 

This Earth Day has me thinking about that pasture and the salad of diversity that grew there.  It was thriving with plants that we, as Americans, have declared war upon after deciding they were intruding upon our plasticized lives.  It’s a funny thing that we humans do.  We give something a name and so, therefore, it must be.  We have these teeth that are in the same position, spacially, as a carnivore’s fangs so let’s call them canines.  Would you depend upon these mock canines in a true tooth and nail fight to the death with a carnivorous foe?  We have this plant that is disorderly and won’t bend to our will so, therefore, we declare it to be a weed and seek to destroy it. 

Food for thought, literally.  Happy Earth Day.

 

 

Chilled Nettle Soup

This is a very nice and light springtime soup.  It’s packed full of phytonutrients and antioxidants that’ll nourish your body and set your mind to daydreaming of sunshine and the season’s bounty.

Ingredients:

1 cup blanched nettle leaves, packed [You could substitute spinach.]

2 cups vegetable stock

1/8 tsp freshly-grated nutmeg

sea salt, to taste

freshly cracked black pepper, to taste

Directions:

Add blanced nettles to a blender along with the stock.  Blend until smooth.  Add nutmeg and season to taste.  Chill in the refrigerator or serve at room temperature.  [If you want a thicker soup, you could add some of the soft interior of a fresh baguette and blend along with the greens, as you would in a gazpacho.]

 

 

Apple Dandelion Slaw

Along with nettles, we picked dandelion flowers and greens.  I wanted to incorporate them into this weed-based meal and this is what I came up with.

Ingredients:

1/2 an apple cut into matchsticks

2 flower’s worth of organic dandelion petals

4 large organic dandelion leaves, cut into a chiffonade

2 tsp raw sunflower seeds

fresh lemon juice

sea salt, to taste

freshly cracked black pepper, to taste

Directions:

Simply toss all ingredients together and squeeze some fresh lemon juice over the slaw.

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This was a quick, easy and delicious lunch.  I schmeared it onto some dark pumpernickel and stacked on some carrot slices with dandelion greens and watercress.  Marvelous!

 

Soft Lemony Cashew and Tofu Cheese

Ingredients:

1/4 cup raw cashews

1/4 cup firm silken tofu

2 T fresh lemon juice

few sprigs fresh thyme, destemmed

1 tsp lemon zest

few dashes umeboshi vinegar [could substitute with cider vinegar]

salt and pepper to taste

Directions:

Simply blend together in a food processor until a smooth consistency is achieved.

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