We’ve started to bring our fresh herbal produce and greens to the market, but there are a lot of questions regarding what the heck to do with them!!
I will be sharing recipes for eating these amazing medicinals throughout the coming weeks. So from our table to yours:
First of all, lambs quarter (Chenopodium album) is something that most people would call a weed. Sadly, this medicinal is often pulled up in favor of a nice stand of iceberg lettuce…. it’s a crime folks!! I am on a mission to change your mind about the “weeds” in your garden! Lambs Quarter is packed with vitamins C, A, B1, B2, B3, B6, folate, protein, zinc, potassium, manganese, iron, fiber, copper and calcium! Contrast that to a well known superstar in the garden… let’s say spinach. Lambs Quarter is higher in Vitamins A and C and also higher in calcium! The added bonus is that you don’t have to till, plant seed, pull weeds away from and water your Lambs Quarter!
But HOW do I eat it, you ask. You can basically treat them like a wild spinach and put the leaves in soups, stir frys, eggs, casseroles… the list goes on and on. You can even blanch them and put them in the freezer for the winter!
Last night we did a “Mock Hot Spinach Salad” as a side dish for dinner. Here’s my recipe:
MOCK HOT SPINACH SALAD
1 bunch fresh chives
1-2 Tbsp bacon grease
1/4 cup apple cider vinegar
2 Tbsp honey
Dash of cayenne pepper
Salt and Pepper to Taste
2. Finely chop chives.
3. Heat the bacon grease in your skillet and then toss in the lambs quarters and the chives.
4. Saute until wilted (about 5-7 minutes).
5. In a small bowl, combine the apple cider vinegar and honey. Pour over the wilted greens and toss a few times. Add salt and pepper and a dash of cayenne to taste and then shut off the heat.
6. Serve immediately.