Gathering with friends gives me a great opportunity to share my love for wild food with others. Having decided to have a little New Year's Eve party at our house, I figured I should share some acorn love with our guests.
Roasted Acorn Squash Wedge Salad
Zucchini Fritters
Summer brings zucchini and sometimes those zucchini get huge! Forget to harvest them and a 6-7 inch squash somehow turns into a large club. Because of this massive growth, zucchini get woody and rather unappetizing so grating is one of the best techniques to save this seasonal ingredients from ending up in the compost.
Fire Roasted Salsa
Chilled Pea and Caramelized Onion Soup
Here's a simple summer soup I whipped up for the Clean Blog featuring sweet peas and caramelized onions. I love recipes like this on hot summer days when eating warm food just does't feel so appealing. Play around with the herbs and use what's fresh in the garden. Chives, mint, or oregano will work great alongside the sweet peas and onions.
Purple Potato Salad
5 Ways to Enjoy Milkweed Flowers
Come June, there is one vegetable that I look forward to eating in abundance and that's milkweed. Although technically not a vegetable, milkweed's chunky flowers are a satiating and delicious treat.
Asclepias syriaca or common milkweed is a versatile plant in which just about every part of the plant, depending on the season, has a use. In the spring, young shoots can be harvested, blanched, then treated like broccoli. The flowers again, once blanched, can be cooked in a variety of ways. Towards the fall young pods can be prepared similar to okra and once the mature stalk dries out in the late fall, can be used as fiber.
