| T O P I C R E V I E W |
| FebruaryViolet |
Posted - May 25 2011 : 06:20:53 AM
I joined a CSA and we had our first pickup of the season on Saturday. It's wonderful--and I have this lovely bag of Lamb's Quarters, which I know to be a wild herb that my Grandmother foraged for, but I'm unsure as to "how" to incorporate it into my menu. I suppose in an omlette, but what else?
Anyone have a special recipe or love something they've made with this?
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| 4 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - May 26 2011 : 11:42:15 AM
Resent it just now.
What a great idea about the dressing. Why don't you just cook for me and I won't have to think about it!?!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| nubidane |
Posted - May 26 2011 : 11:36:05 AM
No I didn't
Our internet was down for a day, so hopefully I didnt lose a bunch of messages, esp with work being slow.
Re-send please! Unless there are some of me. delete those please.
Another thing you could do with those lambs quarters, (I have done with spinach, chard, & even violet leaves)
Make a creamy salad dressing. Wiz some in the food processor, add a dash of honey, a clove of garlic, splash of vinegar, splah of olive oil, some sour cream or yogurt, kosher salt & cracked pepper. |
| FebruaryViolet |
Posted - May 26 2011 : 07:19:29 AM
Awesome, thanks, Lisa. Hey, did you get my email with the pics from the Asparagus Fest?
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| nubidane |
Posted - May 26 2011 : 07:18:20 AM
Jonni
You can treat them the same as you would spinach or any green |
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