Photo of wild lunch

Here is a photo of a "Free Range Veggies" lunch I enjoyed with a friend this week. The salad consisted of : Fresh greens, Johnny Jump-ups, violet blossoms and leaves, daisy leaves, dandelion blossoms, sliced thistle celery, sliced wild carrot, wild garlic, purslane and some tender chickweed. It was topped with fresh brie. Dandelion syrup and balsamic vinegar was used as the dressing.

The main course was purslane, lambsquarters, wild garlic, violet leaves, wild carrot, evening primrose root, evening primrose leaves, thistle celery, parsley, mushrooms, and young burdock stems. All were sauteed in EVVO. Water was added to make a vegetable broth. The cooked wild rice was dropped into the veggies and broth and allowed to simmer down to a delicious rice pilaf.

All I can say is, "YUM".

Dinner...

Can you tell which leaf is from wild carrot (Queen Anne's Lace) and which is from the deadly poisonous hemlock? Wild carrot leaf will smell distinctly like carrot. The stem is hairy. The root will be white and a carrot-like single root. Hemlock may grow in the same area. The stem will be smooth, hollow and there will be little smell. The roots will be multiple. If in doubt....do not taste! Hemlock is the most potently poisonous plant in our area.

Stir fry tonight! Wild carrot, thistle celery, evening primrose root and some primrose leaves, all will be added to the "traditional" stir fry veggies. I love spring and "free range shopping".

Evening primrose- first year plant. Again, look for a basal rosette. Young leaves and roots are tasty stir fried or boiled. Root freezes well for winter use. If you would like some seeds or young plants to start your own primrose patch, I'll be happy to give you some! I will bring some samples of wild carrot and evening primrose to taste when we meet next time.

Off to cook dinner.

Pat