This week the harvest includes leaf lettuce and other salad greens, radishes, broccoli greens, and lamb’s quarters.
Many people are unfamiliar with lamb’s quarters. It is a wild relative of spinach, and, as rumor has it, quite nutritious. It is a wild crop, probably you have some in your backyard. For some it is merely a weed, but for others it is dinner. For us, it is both. 🙂
Here is a link to a page that discusses lamb’s quarters, and another one that also looks interesting, and another. Each of those website contains information about cooking and recipes. Additionally here is a recipe for Lamb’s Quarters Pesto and one for Soup.
It is very much like spinach, but it isn’t quite the same. After cooking it this week I have a few tips for preparing it. First remove the side shoots, little stems and leaves, from the thick central stem. Any stem that seems a little woody should be discarded. Rinse them well, and chop them into small pieces (or chop, then rinse). I recommend spicing strongly, because its flavor is a little flat on its own. I also recommend mixing it with something else, pasta or even just onions, otherwise it will be a little too… homogeneous, at least to my taste.
I sauteed mine with garlic, onion, and fresh ginger, spiced with coriander, cumin, and salt; John and I really enjoyed it. I added a little coconut milk at the end, which was good, but not at all necessary. I ended up being a little bit like the Indian spinach dish, saag. If I’d had more time I would’ve added potatoes to make saag aloo.
Sorry to all the Tuesday folk, for getting this post up late! I hope everyone has been enjoying their produce.