Monday, July 25, 2011
It's not going too far to say that this is my favourite cooked green. At the moment. Above, a bowl of morog. My explanation, story and more pictures at Edible Manhattan.
It's not fair to label this as foraged, because I picked it from the terrace. Cultivate your own, and do not over-fertilize (stock - horses, cows, sheep, etc - can get very sick from eating a lot of amaranth from fertilized fields. The plant converts nitrogen in fertilizer to nitrates, which are poisonous in large doses).
But I could not eat this bowlful fast enough.
The crostini and pigweed bredie recipes are next door at 66 Square Feet (the Food).
In other news: It's raining! A soft pitter patter. The temperature is 73'F. I feel quite giddy, and consequently had to bake another cherry clafoutis...