Friday, April 12, 2013

Day 4 in the Authors in Bloom Hop!

It's day 4 of this fun celebration of spring. The Grand Prize is an eReader plus a gift certificate, and each of the 63 participating author are offering something as well. The winners will be chosen from comments left at each blog so be sure to leave your email address when you stop to share a few words with us. It's a win win win!



To find your next stop on the hop, click here:
Authors in Bloom

Most of us have been accosted by a bur when taking a walk. They stick to our socks and on any knit clothing. One of the worst offenders is Burdock. (Known regionally as elephant ears, and as Cardoon in Italian cooking). The sticky burs of this distant relative to the artichoke are so adept at sticking, they actually inspired the invention of Velcro! Here's the first of two recipes for this invasive weed.

Burdock & Potato Bake
8-10 stalks burdock (Center stems only. Discard the leafy parts)
2-3 medium potatoes peeled and sliced into fries
½ t. lemon juice to prevent discoloration while boiling
1 brick cream cheese cut in small cubes
8oz grated Parmesan cheese
½ pint half & half OR 1 c. milk
Salt and pepper to taste

Slice burdock stalks across the grain, like you would celery. Blanch in water with added lemon juice until medium tender. Drain and set aside. Peel and cut potatoes. Toss burdock, cream cheese and potatoes in a shallow baking pan (a cake pan or gratin dish works well). Reserve a handful of the cheese as a topping, and add the rest. Season with salt and pepper. Add half & half OR milk. Sprinkle remaining cheese on top. Bake in a 425 oven for approximately 40 minutes until golden brown and the potatoes are tender.

Important to know about wild foods:
Whether you're new to wild harvests or an old pro at munching your way through the weeds in your backyard, I think it's
worth repeating a few things. Some populations of plants are barely surviving due to competition by aggressive invaders and  mindless harvesting. Just because you can eat that native species, doesn't mean you should. It's best to just eat the weeds and leave the rest, especially mushrooms which play an important role in the ecosystem. As far as exotic species go, munch away. They don't belong here anyway and they taste great.
Be safe! Before you start picking, be sure  no pesticides or herbicides have been used there. Only pick where you know for sure.


My prize, seen below, are two flower-themed hand-enameled copper pendants crafted by a talented jewelry-artist friend of mine. They are one of a kind creations, no other pieces like them. I'm sorry to say my picture doesn't do them justice (new camera, old eyes). Their much prettier in person. Both are strung on black cords, the blue one has a hand-enameled copper bead. If you're interested, the artist does custom work.

After you've visited all the wonderful Authors in Bloom blogs, check out my main blog.
I'm posting an interesting topic a day through the alphabet in the month-long 


I'm also in the Let's Get Lucky Blog Hop!

 Boy am I busy!


Rose Anderson – Love Waits in Unexpected Places


Don't forget!
Leave your email with your comment on every blog to win.
Visit daily for wild foods recipes and more!


  1. I've never heard of burdock, but you had me at the brick of cream cheese. But the recipe does sound delicious.

  2. It really does taste like artichokes. It surprised me the first time! Thanks for stopping Jane. :)

  3. I used to eat wild sweet clover and pick things to eat from the wild. I amaze myself to this day that I never got sick from something but that's what childhood is all about!


    1. I remember the first time I ate a day lily stalk as a child and discovered the formic acid crunch of an ant. Memorable. Thanks for stopping Melissa. :)

  4. Thank you for this chance to learn something new and to win something so beautiful

  5. I've heard of burdock, but didn't know it was edible. Interesting recipe.
    Thanks for the wonderful giveaway. The pendants are beautiful.
    pippirose59 at gmail dot com


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