(via Huffington Post)

From Garden Weeds to Salad Greens

sayle june8 purslane post.jpgPhoto by Carol Ann Sayle



Ah, our spinach, kale and lettuces are now gone for the season. Seeing the spinach yellow overnight after the first 95-degree day is seeing a door slam shut on the “cool” season. This happens, of course, around the first part of May every year, thus you’d think we’d be calm about their departure.

But seeing the actual grief on our customers’ faces never makes us happy, and over the years, we’ve had to come up with other salad options, other greens that are as good raw as they are cooked. And being a bit lazy, we’ve looked around our own farm.

When we acquired this five-acre farm in 1992, with its disintegrating historic farm house, the fields had returned to their roots, so to speak, and were heavily populated with weeds, both native and imported ones. The Johnson grass, originally introduced to feed cattle, we’ve managed to banish to the edges of the farm, but the native plants that are edible by humans have earned our respect over the years, and we protect them where we find them.

We think it’s wise to eat plants that share our environment, plants that basically have been mainstays of the world’s societies for many years.

Read All About It…

http://food.theatlantic.com/on-the-farm/from-garden-weeds-to-salad-greens.php

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