I have to admit that I've been avoiding weeding the backyard like the plague. I'm just not up to even looking out there and seeing what the heck is growing. I spent an hour digging up dandelions out of the front yard a few weeks ago and barely seemed to have made a dent. You know you're in trouble when your neighbor comes over and mows your lawn. I know that makes us sound horribly white trash, but they do it for other reasons which I won't go into here. And, frankly, they do an awesome job even though we beg to pay for it and they refuse.
Anywho, yesterday I glanced out back while I was enjoying some organic chocolate samples (more on that in a later post) and, holy smokes people! I have a bumper crop of lambsquarters growing under my back deck again this year. Like enough to feed a family of, say four, for a week. I can't say I did any work to cultivate this masterpiece of garden edibility, but between that, the kale that is taking off and the spring dandelion greens (which I can't yet bring myself to snack upon), we should be good to go for greens for a while.
Have you ever tried lambsquarters? Some people actually plant it, but around here is grows, well, like a weed. If you do have lambsquarters growing unannounced, here's a great recipe for it. It tastes a bit like spinach, but is more nutritious:
Lambsquarters and Beans
adapted from The Vegetarian Times, July 1997
1 pound fresh lambsquarters or spinach, bigger stems removed
1 tablespoon olive oil
3 cloves garlic, minced
3 leeks, finely chopped
1 cup canned pinto beans, rinsed and drained
1 teaspoon chili powder
salt and pepper to taste
Rinse greens several times to make sure that all sand and grit are removed. Steam greens in tightly covered pot until wilted. Drain greens and finely chop them. In large skillet, heat oil over medium heat. Add garlic/leeks and cook, stirring frequently, until leeks are soft, 2 to 3 minutes. Stir in greens, beans and chili powder. Cover and cook over low heat for 5 minutes or until heated through. Season with salt and pepper and serve. Makes 6 servings.
Makes 6 servings.
Per serving: 90 Calories; 3g Fat (25% calories from fat); 5g Protein;K 14g Carbohydrate; 0mg Cholesterol; 217mg Sodium