Foraging for Goose Foot (cooking with wild foods)

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You needn’t search far for goose foot, also known as lamb’s quarters.  You can see by the shape why it was referred to as goose foot.  You could also look for common mallow.  Or purslane (The highest source of Omega 3 available.)  And of course, dandelions. Oh my, the list does go on.  Mother Nature is ever generous.

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Mallow. The leaves are delicious. The root is medicinal.
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Purslane has a citrusy flavor. Really great raw.

As we walked around the lake I saw a glorious patch of yellow dock coming out of the snow, all fresh and clean and could not resist snipping a handful of long leaves for our supper.  Doug sautéed his specialty, homemade seitan (a veggie meat made from beans and wheat) in sushi sauce as I chopped the leaves fine.  Rice was cooking away and our friend was on his way over.  He added the leaves to the stir fry as I pulled the edamame from the steamer.  A delicious, healthy meal in no time at all.

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So, what do you do with wild greens (aka weeds)?  You put them in everything!  Rice, soup, stir fry, pasta, on pizza, in salad, in smoothies…sautéed, roasted, raw.  View them as vegetables, not weeds.  Free vegetables with roughly ten times more nutrients and minerals than cultivated food.  Peasant food is gourmet food.

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Doug said we would do great if we opened a gourmet restaurant as he took in the scents rising from the bowls.  I sautéed shallots, red onion, garlic, celery, and carrots in orange oil, lemon oil, and a German orange chili oil.  Added a good pour of white wine and a heavy hand of seasoning.  Water, potatoes, slivers of lemon, orange, lime, and ginger.  Added a large handful of goose foot.  Let that simmer.  Lastly, the shrimp went in to poach for a few minutes as the garlic bread came out of the oven and Pinot Grigio went into the glass. (Pinot Grigio is perfect with seafood, citrus, and spice.)

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Buon mangiare i miei amici!

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