Sunday, April 14, 2013

Day 5 in the Authors in Bloom Blog Hop!

It's day 5 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!

Known regionally as elephant ears, and as Cardoon to Italians everywhere, burdock is distant relative to the artichoke. Here's another delicious recipe for this invasive weed.

Breaded Cardoon

12 to 18 burdock stalks (leafy parts removed and discarded)
4 beaten eggs
1 c. Italian-style seasoned breadcrumbs
2 T. flour
1 pinch of baking powder
Salt and pepper
2 T. Parmesan cheese
Olive oil
Cut stalks (like celery) into 3 inch pieces. Par-boil until tender. Drain and set aside.

Using three pans or dishes side by side create a dipping station. Add flour and baking powder to the first dish. Add beaten eggs to the next. Add cheese, crumbs, salt and pepper to the last. Heat oil in a skillet. Dip the stalks one at a time in this order: Flour, egg, and crumbs. (The flour helps the egg stick, and the egg helps the crumbs stick). Drop carefully into hot oil, cook both sides until golden brown.

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.

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. so the pricker burs as my mom calls them that grow in her yard in Northern WI can be eaten? who knew... Loving your posts

    1. Yes, I consider it payback for the time they got in my hair. lol Thanks for stopping Jeanette.


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