Monday, April 15, 2013

Day 6 in the Authors in Bloom Hop!

It's day 6 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!

Lamb's Quarters, or wild spinach, is another tasty weed. In fact, you can use it in any recipe calling for spinach. Dusty feeling on the underside, all of the leaves can be used for this recipe, but the larger leaves at the bottom of the plant tend to have tough stems. Cut them off, rinse well, and you're good to go.

Cream of Lamb’s Quarters Soup

2 t. olive oil

1 medium-sized onion minced
2 ribs of celery minced
2 cloves minced garlic
4 cups freshly picked lamb’s quarters rough-chopped (Or fresh spinach. Or both!)
4 cups vegetable or chicken broth 
1 ½ c. Milk, OR 1 12-oz can evaporated milk, OR 1 c. Powdered milk
Salt and freshly ground black pepper
Optional croutons or goldfish crackers

Either on a cutting board or in a food processor, chop and mince onion, celery, garlic and set aside. Then chop lamb’s quarters. In a large stock pot - heat olive oil over medium heat. Add vegetables and sauté until onions appear translucent, then add lamb’s quarters/spinach to wilt. Cover with broth and increase the heat to high. After it comes to a boil, reduce heat and simmer 5 minutes. Add milk. If you’d like a smoother soup, use a stick (immersion) blender and puree until smooth. Or puree using your regular blender. Season with salt and pepper to taste. Add a few croutons or goldfish crackers before serving.

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 



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. Interesting posts... I have to say my dad is the know it all when it comes to eatting wild plants... I do know i have a bunch and i mean a bunch of wild onions & strawberries in my backyard... I eat the strawberries and have eaten wild onions, berries and other plants when i was little camping with my dad.(he taught us what was good to eat and what wasn't... He would say if you don't know don't eat it.

    1. I think it's great that he taught you that. :) Thanks for stopping by.


Leave a comment