One of the things I remember about my childhood and gardening, is some of the more interesting things my Mother taught me about gathering weeds to eat One of my favorite weeds is Lambs Quarters. I let them seed all over the garden, so I can eat them when I want. They have a deep rich taste, and are great steamed and served with butter!
It is best to pick them young, and all it requires is a simple pinch with your fingertips to break them off near the ground. The lambs quarters in the picture below is about 3 1/2 inches tall. Perfect size IMHO.
I picked about 4 cups of lambs quarters, and assembled ingredients for a quick wholesome lunch.
- 1 chopped onion
- 1 cup canned ham (diced, and home canned)
- Yam fries
- 4 cups lamb quarters
- 2 eggs
- rye bread
Yam fries went into the oven first, as they take about 25 minutes to get toasty and crisp. I browned the onion in a small amount of oil, and drained the ham “liquid” into another pot to steam the lambs quarters in. The ham went in with the onions to warm. I poached a couple of eggs (one per person).
After all was cooked, I plated my meal (hubby doesn’t eat weeds, so that meant more for me!). You are looking at the amount of lambs quarters I got from that pot full… under 1 cup cooked!
I neglected to say I served everything with rye toast and chipolte dip I made with chipolte in adobo sauce, mayo and sour cream… it is a must have with yam fries!
So, when you are out in the garden, think of what weeds you can eat!