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master steward
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Location: Pacific Northwest
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About a week ago, I cooked up some more nettle. Yum!

They're cooked in butter with a little bit of salt added at the end.
20190921_184040.jpg
fresh nettles, just into the pan
fresh nettles, just into the pan
20190921_190456.jpg
All cooked up, and devoured in minutes!
All cooked up, and devoured in minutes!
Staff note (Mike Haasl) :

I hereby certify this BB complete (plant photo is higher up in this post)

 
gardener
Posts: 624
Location: 4200 ft elevation, zone 8a desert, high of 118F, lows in teens
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I'd like to propose a change to the plant list.  None of those plants grow in the very arid desert where I am, except the rare purslane or pigweed - mostly in parking lots - and a tiny bit of nettle in the oasis parks, where it's not allowed to be picked in most areas.

Could things like cactus, mesquite, edible succulents, etc be included?  There are also desert mustards here, but because they are considered invasive, a lot of them are sprayed.  So care is needed there...
 
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Hi Kim, the list is oriented towards plants that are roughly available in Paul's part of the world.  Sometimes similar plants from elsewhere sneak into the list but I'm not sure if arid desert plants fit the bill.
 
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Location: Western Oregon (Willamette Valley), 8a/8b
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For lunch today, I made an omelette with foraged miner's lettuce, chickweed, wild garlic, and eggs from our hens.

The miner's lettuce is starting to take off for the spring. I find the best spots in our woodland tend to be by the base of oak trees on the southern side. I'm careful to cut only some of the leaves from each plant and not disturb the basal rosette.


Wild garlic grows happily under the pines and black walnuts.


Some nice big claytonia!




Wilted the greens on their own, whisked up 6 chicken eggs in a bowl with a dash of seasoning salt, pulled greens off skillet, poured in eggs and then dropped wilted greens back on top, and let cook until the omelette could be flipped, cooked just a moment more and then served. The only thing used from off the farm was the seasoning salt.


Lunch for two. Not the best job of plating here, but it tasted lovely.


edit - It looks like the images are working from my end, but in case they aren't for others, I'm adding them as attachments as well - I hope this works.



foraged-greens.jpg
foraged greens
foraged greens
ingredients.jpg
ingredients
ingredients
omelette-no-fromage.jpg
omelette no fromage
omelette no fromage
wild-claytonia-etc.jpg
wild claytonia
wild claytonia
wild-garlic.jpg
wild garlic
wild garlic
Staff note (Mike Haasl) :

I certify this BB complete!

 
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