More commonly known as Lamb’s Quarters, Chenopodium Album, is yet another common weed found at the farm and now that the dandelions are no longer flowering and the nettle is past its most tender stage, I’ve noticed it coming up in abundance.
It can be used as a salad green or in place of spinach if you want it cooked. Young plants are the best to use and it keeps pretty well in the fridge in a plastic bag. I’ve been making bread on a weekly basis so it was logical to create a spread; the recipe below was adapted from Mariquita Farm who based that on a recipe from The Wild Vegan Cookbook and is similar to a pesto.
Lamb’s Quarter Spread
2 cloves garlic, peeled
2 cups lamb’s-quarters leaves
1 small ripe avocado
1/3 cup toasted pine nuts
2 tbsp tahini
3 tbsp lemon juice
1/3 cup fresh mint leaves
1 tsp maple syrup
Dash olive oil
Blend all ingredients in a food processor until well mixed. Eat any way you please – on sandwiches, as a dip, topping for sautéed portobello mushrooms; use your imagination.
Stinging nettle is another weed that grows at the farm and patches of it can be found in shady spots here and there. I’ve been drinking it in tea, once the leaves have wilted in the hot water they no longer sting, but haven’t actually cooked with this magnificent plant before. I know that nettle soup is a well-known use or it but there are also recipes for pesto, lasagne and many more to be found.
We have a surplus of solanum tuberosum since we culled the seed potatoes prior to planting and nettle can be used as a spinach substitute so after checking out this article on everything gnocchi I made a nettle version using the simplest recipe I could find. Gnocchi also freeze very well – just roll each uncooked piece in a little flour before popping into the freezer. When you feel like a quick meal just throw them into boiling water, cook until they float and voilà, Bob’s your uncle.
Don’t be fooled – dandelions are food!
Dandelions are the most abundant weed at Chelsea Gardens and I’ve recently been munching on the bright yellow flower heads while at work. A friend recently cooked up a tasty dandelion loaf – see recipe below – and although I’d never thought about cooking with it there are plenty of recipes online from dandelion jelly to fritters or frittata so I’ll be doing plenty of experimentation over the next few weeks.
Jodie’s Vegan Dandelion Bread
- 1 cups plain (all purpose) flour
- 1 cup wholemeal (whole wheat) flour
- 1/4 cup sugar
- 2 cups dandelion flowers (just the yellow part)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tbsp psyllium husk mixed with 6 tbsp water (mix and let sit a couple minutes)
- 1/4 cup vegetable oil
- 1 1/4 cups water
- 1 tsp vanilla essence
Preheat oven to 205’C (400’F)
Grease a loaf pan.
Mix flour, sugar, flowers, baking powder, salt and cinnamon together.
Add water, vegetable oil, psyllium/water mix and vanilla essence and mix until combined; mix should be fairly thick.
Pour into loaf tin and bake for about 30 mins or until cooked through.