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Post by wildseed57 on Apr 6, 2011 21:22:38 GMT -5
Living in a very small town, makes me miss fresh sea food. The closes place I can get good Sushi is over 60 miles and I wouldn't call it great. Good Mexican food is closer at 20 miles, but every thing else I might as well forget about.
I never heard of eating tumbleweeds, so I have no way of guessing what they would taste like
but then I never thought you could eat lilies till a couple years ago.
George W.
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Post by heidihi on Apr 6, 2011 21:29:25 GMT -5
halibut is showing up now at a mere $17/lb
asparagus shortly ..there is hope I will love food again I am sure
sorrel soup is to die for and it is crazy not to grow sorral if you have kids and can not get them to eat greens you sure can get them to eat something you call "sour grass!"
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Post by Joseph Lofthouse on Apr 6, 2011 21:33:26 GMT -5
I never heard of eating tumbleweeds, so I have no way of guessing what they would taste like My guess since tumbleweeds are a member of the amaranth family is that they would have a taste similar to other pigweeds and 'summer spinach'. |
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Post by garnetmoth on Apr 6, 2011 23:23:20 GMT -5
I have sorrel coming up in droves, I should soup it.
I just saw a recipe to use bacon with it. EVERYTHING is better with bacon.
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Post by stevil on Apr 7, 2011 5:17:42 GMT -5
Tumleweeds are various Salsola spp. One of the most popular wild veggies in Mediterranean countries is Salsola soda which grows on seashores and in saltpans. It's a common item on markets, known as Agretti in Italy. Here's a picture I took of a bunch I bought on the market in Venice, Italy. I've also tried growing both S. soda, S. kali (tumbleweed) and had a cultivar S. "Oka Hijiki", an ancient Japanese vegetable, but without too much success.... Attachments:
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Post by heidihi on Apr 7, 2011 5:25:17 GMT -5
I have a bunch of something like that in my fridge now I chop it up and use it in a savory pancake..very good!
we can grow it here as a perennial but min quit on me and then when I realized how cheap it was in the market I started buying it and have not replanted
that does not look like any tumbleweed I have ever seen however the ones here in Eastern WA and Oregon are a bush this is more of a grass isnt it?
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Post by stevil on Apr 7, 2011 5:34:21 GMT -5
I've also seen it in the wonderful vegetable garden at Chateau de Valmer in France - they'd clearly had more success than I had - the picture shows a row of Salsola soda (the low plant). Yes, Tumbleweed should be part of your Western Cuisine, the marketing possibilities are good - refer to the use of its cousines as an integral part of the Mediterranean Diet and... "The Fastest Vegetable in the West" "Fast Slow Food".... etc. and lassoos would find a new use, rounding up the veg... (yes, I know it's the young shoots which are used while the plant is still attached to terra firma)... Heidihi: Are there perennial Salsola species? I thought they were annuals? There are perennial saltworts, Salicornia, though... Attachments:
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Post by heidihi on Apr 7, 2011 6:32:48 GMT -5
Steevl I do not know I am sorry I think my agretti was either tender and just never died back for a few years during mild weather or it reseeded in the same exact spot? either way it is gone now and I bought a handful just the other day that looks just like what you have in the first picture
that bed looks so pretty and bright ...oh I miss sun!!!
to me a tumble weed are the things that fly accross the road and i always thought they were a type of sage brush? I am completely confused ..they kind of have a creosote smell to them that I never thought was food like? but who knows! I sure don't have much knowledge when it comes to tumbleweeds except I have driven through storms of them! and built a tumbleweed man with the kids when we drug some home from east of the mountains
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Post by heidihi on Apr 7, 2011 6:37:38 GMT -5
I wonder if what I was growing was the Japanese version of this plant? I bet it was
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Post by mnjrutherford on Apr 7, 2011 7:36:24 GMT -5
Well, I just discovered that the "wild onions" we're plagued with around here are in actuality wild garlic. Additionally they are edible, and much adored in Korean cuisine (are you listening Heidi?). Last night I pulled a bunch, cleaned, and trimmed them, then braised them with some of the "wild" mustard from the corn field. I'm convinced! I want to use them to make a traditional Korean "pancake".
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Post by heidihi on Apr 7, 2011 8:21:09 GMT -5
did I not post the pancake recipe I am sorry! please yes make some you will not be disapointed and go crazy with the fillings!
half and half flour and water is the basic start and quantities are up to you and how many pancakes you want
per cup of flour use one egg (one of my Korean friends thought an egg in a Korean pancake was a travesty so sometimes I do not add one but if I don't I do use a 1tsp of baking powder ..she would hate that too!)
and big handful of garlic chives or green onions ..or kimchi (ok a handful of kimchi would be gross)
you can also use the garlic chives and chopped up bits of seafood like shrimp, tiny oysters and squid
salt ..pepper to taste
you want a pancake type batter is all not too thin not to thick
heat your pain I use a heavy wide skillet with a lip because you want to use some OIL ...more is better with this
so heat the pan ..put plenty of oil in (1/2 inch is what I use) heat the oil pour a ladel of the pancake batter in and smooth it out with the bottom of the ladel until quite thin..and fry until very crispy golden brown ..flip fry to crisp..cut like a pizza then eat with the dipping sauce
now the good thing about these is you can make twice as many as you want and while they do get really rubbery you can crisp them right back up in a hot pan with out any extra oil added...so I make a big pile and put wax paper between them put them in a bag and freeze them for breakfast
dipping sauce
mix the following
1/2 cup soy sauce
1 splash of rice wine vinegar
a small bunch of green onions slivered
2 cloves minced garlic
chile to taste (if you can get the Korean red it is the best for this otherwise I guess you could use crushed red peppers)
sugar to taste
1 tbl toasted sesame oil
and some toasted sesame seeds
you can add some fresh grated ginger as well if you like
enjoy!
other things I add to the pancakes
very thin sliced potatoes
julienne jalapenos
julienne carrots
regular chives
sweet potatoes sliced very thin
you are limited only by your imagination and pantry!
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Post by mnjrutherford on Apr 7, 2011 14:46:23 GMT -5
AND garden!
I use the same dipping sauce recipe. LOVE it! Thanks for the pancake recipe. I'll be giving it a shot sooner rather than later. I'm with you on the egg, a must have. But I'm gonna give it a shot without just to see what happens.
Have you ever soaked yellow split peas overnight and used them for pancakes? It's something else I've been meaning to try. OH, shredded zucchini... GREAT stuff!
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Post by steev on Apr 7, 2011 20:28:58 GMT -5
When my daughter was in the highchair, shredded zucchini was one of her favorites.
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Post by heidihi on Apr 14, 2011 7:51:00 GMT -5
yesterday I braved hail and rain to get to the first few stalks of rhubarb
I made a lovely lamb pot roast with rhubarb, canned tomatoes shallots, onions, coriander seed, cumin seed ..thyme, salt.. pepper and a sliced orange
all the spices and herbs from the garden except the cumin I have yet to figure out how to grow that.
the lamb was from Eastern Washington and absolutely to die for
lovely dinner
if you have not tried mixing tomatoes and rhubarb into a savory dish ..well it is time to start! they work so well together there are no words to tell you!
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Post by steev on Apr 14, 2011 18:59:07 GMT -5
Tomatoes and rhubarb sounds familiar; I think we made that as a chutney long ago; I seem to recall eating no small amount of it from the jars with a spoon, it was so good. I knew there was a particular reason I've started expanding my rhubarb collection/planting.
I like tomato cake; bet I'd like tomato/rhubarb cake even more. Munchies attack!
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