I admit, I’m a little obsessed with lamb’s quarters these days. It’s hard not to be. They’re so abundant and tasty. It’s easy to harvest enough for 10 – 12 meals in less than an hour, then blanch and freeze the leaves to use as wild spinach all year long. After processing my last batch, I was ready to throw away the stems, when I remembered reading that the tender ends of the stems could be steamed or boiled like asparagus. Since I already had them in the kitchen, I figured I’d give it a try. Lamb’s quarters stems are a whole ‘nother vegetable! Read more
Do you ever play the game: What would you eat if you got lost in the woods?
Does this plant look familiar? Lamb’s quarters (aka wild spinach) crops up almost everywhere, in vegetable gardens, playgrounds, sidewalks, and city parks. It’s a highly adaptable plant, growing well in a wide range of environments from the high humidity of NE PA to the high desert of Santa Fe, NM. Read more