September 14th, 2007
Free food in the backyard
Remember how I was complaining about the backyard a few weeks ago?
Turns out, after discussions with E and C, that those weeds back there are lamb’s quarters.
According to Wikipedia:
Lamb’s quarters may be eaten as a vegetable, either steamed in its entirety, or the leaves are cooked like spinach as a leaf vegetable. Each plant produces tens of thousands of black seeds. These are high in protein, vitamin A, calcium, phosphorus, and potassium. Quinoa is a closely related species which is grown specifically for its seeds.
Cool, huh? C, who doesn’t have a yard, has been collecting lamb’s quarters in the alley next to her building. She said I could pick the leaves and small stems to cook and eat, or wash and freeze for that midwinter greens craving. She asked me to save some seeds from my crop for her, so she could plant them in her alley next year. When I thought about it, I felt pretty unworthy to be the descendant of my dad’s grandmother, for whom I am named; she used to pick and eat fresh wild dandelion greens with great delight each spring until she died (well into her 90s, might I add). I bet she knew all about lamb’s quarters. It really bothers me that the knowledge of how to find and prepare wild foods has been eradicated in my family in three generations.
I thought some more about it, and I realized we also have what’s known as prickly pear cactus, or nopal:
This is another ubiquitous indigenous food source of this area; the pears are pulped or squeezed to make juice, or jam. I’ve had prickly pear jam, and it’s yummy. (Our pears look a little the worse for wear, though; I’m not sure what that white goop is that’s growing on them but I bet it’s not good.)
We also have these; does anyone know what they are?
They kinda look like tomatillos but I’m not sure, and I want to find out definitively before I start eating them.
I might still decide to get rid of the weeds and plant things that birds and butterflies can eat instead; or I might decide to leave some of them, or save some of the seeds for myself and plant a few plants in our garden bed next summer. But whatever I do, at least I will know what I am doing, instead of just ripping out plants of whose value I am ignorant, as though they are nothing but a nuisance to anyone.
Here’s a recipe for lamb’s quarters with navy bean soup; it’s simmering on the stove right now. I will let you know how it turns out.
