Eating Weeds

If you go to the farmers market this weekend, pick up some weed.

I was intrigued by a big bin of a flowering weed at the farmers market today.  "Its called Satin Flower," the girl selling her wares told me.  She had a enthusiastic look on her face and dirty hands like she had dug the stuff out of the dirt right before she came over to talk to me.  "Since I've been eating it, I've had so much energy and I've been jumping out of bed at the crack of dawn every morning."  With that enthusiasm and salesmanship, how could I say no?  I asked her what I should do with it and she said to throw it into a salad or blend it into a smoothie. 

So this week I'm focusing on a Satin Flower salad.  At the same stand I purchased some baby red cabbage and chiogga beets.  Tossed with a little goat cheese, olive oil and salt this salad was so good. Keith said it reminded him of the clover he used to pick out of the grass and eat when he was a kid.  I agree.  It did have that similar taste of clover, nutty grassy and a little sweet.  We'll see how early I pop out of bed tomorrow.

After doing a bit of research on Satin Flower, I found out its more common name is Chickweed.  Chickweed or Satin Flower are used as folk remedy to treat a range of things including skin irritants, metabolism-balancing, asthma and indigestion.  In addition its a great source of vitamin A and C potassium and calcium and many others. 

So if your at the market this weekend or next, pick up some of this little know edible lawn weed gem, or some other green you have never heard of and toss it in a salad. 

Blood Orange and Avocado Salsa

 

Last week I took a very short trip to San Francisco.  Keith was sent there for work so I flew down for a couple of days to visit with some old friends and just have a couple days in SF without kids.  It was really great and refreshing to get away.

I wanted to find a Farmers Market while I was in town.  It was great to see more of a variety in produce, especially all the citrus.  I bought a few pounds of Blood Oranges from Hooverville Orchards in El Dorado County. Very carefully, I carried them home on my lap.

 

I had some avocados left over from the weekly basket waiting for me when I got home.  I thought of a simple salad my mom used to make of grapefruit and avocado and improvised a salsa with that salad in mind.  The Salsa was so good and we paired it with some Pacific Cod to make some delicious and very simple fish tacos.

Blood Orange and Avocado Salsa

2 avocados cut into small chunks
3 blood oranges, sectioned
1/2 red onion, chopped
juice of 1 lime

With the left over blood oranges I made these refreshing Tequila Sunrises.  On a somewhat mild night on the first evening of Daylight Savings time, we ate our fish tacos and sipped our tequila sunrises at 6pm in daylight.  It was comforting to have the feeling that spring is slowly but surely on its way to the Northwest.

 

Blood Orange Tequila Sunrise

Fill glass with ice

2oz Tequila

Juice of about 2 blood oranges

1tblsp Grenadine

Baked Kale Chips

The other day I was hanging out with my great friend Lia and we were talking about what we often talk about: food. How much we spend on it, what our kids will eat and won't eat, new things we've tried or new places we've eaten, etc.  She mentioned wanting to try Kale Chips.  It immediately sounded like something I needed to try.  I went home and searched the Internet for some recipes.  I felt like I was so out of the loop.  I guess Kale chips are a bit of trend I had apparently been missing out on. I never heard of Kale chips before but it looks like everyone else has.

On Saturday I went to the farmers market and chose 2 different kinds of Kale: Italian Kale and Winter Red.

The chips were super easy to make and so delicious.

So Lia, this one's for you. No need to go out and buy that olive oil spritzer ;-)


Recipe for Baked Kale chips

Wash and rinse Kale well.  Its important to make sure your Kale has been dried thoroughly. If you have a salad spinner, that works great but you can also just tap dry with paper napkins or a towel.

Put Kale in a mixing bowl and coat with Olive Oil.
Mix well and season with salt.
Spread out on baking sheet.

 Bake at 350 for about 15 minutes or until brown but not burnt.