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22
Foraging for Wild Food - Lamb's Quarters
It takes less than ten steps out my back door to find ten kinds of wild food; dozens are within the boundaries of the farm, and I love foraging for free food you can't buy at a supermarket.
One of the earliest treats, and one of my favorites, is Lamb's Quarters (Chenopodium album). I usually find it along the edge of the creek bed in dappled sun, or down my long driveway. The leaves are distinct, due to the white, powdery coating on the center of the young leaves.
To gather Lamb's Quarters, I cut them off at the stem about 6" from the ground and strip off the leaves. I find them from mid-spring, through early fall. Because it's considered an invasive weed, there's no danger to its sustainability.
Although I enjoy the leaves in salads and on sandwiches in place of lettuce, I prefer to cook them as I would baby spinach - with just a flash of heat (think steamed, stir-fried, in an omelet, or tossed into just-drained pasta) to wilt them. You can use the stems, but they take a little more heat to soften them up. Like spinach, and other delicate greens, a lot goes a little way. Lamb's quarters cook down to nearly nothing, so you have to harvest quite a bit if you're going to do more than garnish with it.
One of my favorite ways to cook it is with fettuccine. When the pasta is almost done, right before draining, toss in your Lamb's Quarters for the last 30-60 seconds of cooking. Drain, and top with your favorite sauce or, better yet, just butter, garlic and Parmesan cheese.
Bon Appetit!
Bill Porter, Broker
(304) 612-3746207 Aurora Dr
Morgantown, WV 26508
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