Tuesday, April 8, 2014

It's Day 2 -The Authors in Bloom Blog Hop!

It's time for the Authors in Bloom Blog Hop! 
Join 79 authors in our themed celebration of spring. The Grand Prize is a Kindle or Nook plus a $25 gift certificate. And... each participating author is offering up something as well. (see mine below) It's a win win win! The winners will be chosen from comments so be sure to leave your email address when you comment. Just so you know, only those visitors who visit EACH and EVERY stop are eligible for the grand prize. The other participants.

Many years ago, my husband and I led off-campus wild food programs for the Chicago Field Museum. Not only was the outing a biology and natural history lesson, it was a you pick/I cook day. Foragers and Foodies should be aware of what they're doing if they plan to eat from the wild. Read first. To be sure you have an edible species, use a guidebook or website and compare what you have, to what they show. You don't want to innocently pick yourself a pile of poison ivy!

Before I continue ~

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. Another important note about mushrooms ~ it's easy to get it wrong. Depending on the stages of growth, some poisonous varieties look exactly like edibles. As far as exotic weeds 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.
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.

Wild Spinach (lambs quarters) & Mushrooms

2 tsp olive oil  
3 cloves
minced garlic
1/4 cup minced shallots
4 cups mushrooms any combination of button, portobello, shiitake, porcini, chanterelle, oyster, or cremini
3 T dry wine or sherry
1 1/2 T soy sauce

3 cups bagged spinach OR wild spinach lambs quarters
In a large skillet over medium heat, add oil and saute shallots and garlic until translucent. Add mushrooms and cook until tender. Add  soy sauce and sherry and simmer. Add wild spinach and simmer until spinach wilts. Stir often.

Optional~ add a half brick of light cream cheese and stir until melted. Serve over noodles, rice, or polenta.


Here's your prize at this stop ~ 20 lovely 5.5 x 4"
rose-themed note cards with envelopes.
Wouldn't they look lovely in an Easter basket?
After you've visited all the wonderful Authors in Bloom blogs, check out my main blog. I'm participating
in the month-long A to Z Challenge ~ an interesting topic a day
through the alphabet. Scroll back and start at A!


Sample all of my scorching love stories for free!


You'll LOVE Reading Rose!

Main Blog:
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Satellite Blogs:


Exquisite Quills:

My group blog. Several authors & their romances
From sweet to scorching.

Discover EQ author promo opportunities


Exquisite Quills Yahoo Group
: Open to readers and writers

Romance Books '4' Us: I'm a featured blogger the 4th of every month
Many great topics there all month long.
: http://www.amazon.com/Rose-Anderson/e/B004XDGWL6
I'll happily sign all ebooks with Authorgraph.

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Pinterest: http://pinterest.com/FollowTheMuse/
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Author Pages etc:
I have many author's pages and static pages around the web. Too many to list here! If you see me, do say hello.

1 comment:

  1. Just dropping in on a fellow hopper. Nice info on the wild foods. Happy Spring!


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