Location: western Washington, Snohomish county--zone 8b
posted 8 years ago
there is little in this world that a pinch of salt and a big dollup of butter can't fix :0) with this one hit wonder recipe for any vegetable My 3 and 6 year old boys happily eat beets, asperagus, broccoli, cauliflower, zuchini....etc.....
whether vegetable or greens or weeds, they do tend to taste nasty cooked. for me anything that is pallatable must have some sort of salt and fat for my tongue to taste it.
Your totaly right, food is not healthy if it tastes bad... cause no one will eat it. Food also has to look good. no one will eat a plate full of slimey, green/brown, gritty, steaming, earthy smelling, slop! you have got to put some grated cheese or chopped nuts or bacon crumbles or cream sauce on top.
Although I do consider my sauteed lambs quarters with carmalized onions f@#$&%g awesome!
There are no experts, Just people with more experience.
Like tame plants, it's all in the timing. Many greens are sweet and tender in the spring or when young and tough and bitter when older. Or you can pick the new, little leaves. In the winter I eat chickweed, and dandelion, purslane and flat-leved dandelion in the fall, everything else in between: young grasses, chiso, dock, garlic chives, plantain, shorrel, lambsquarters - and flowers of dandelion, shamrock, daylillies, chickweed. I'm talking about raw. Anything can be sauteed with onions and garlic at any time. Don't eat anything unless you know what it is for sure.
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