Tuesday, July 10, 2012
I see that my story about two pigweeds is up on the Edible Manhattan website. It's in the summer edition of the magazine, now available on the long thin island of Manhattan. Or by subscription.
I have yet to post my pigweed tart recipe - it's more like a pizza, really, based on a chard tart by Roger Verge, and is wonderful. There is nothing but flour and olive oil and water in the pastry (above). A lot of olive oil. And instead of being solid, it is crisp and flaky. Very surprising, and very easy. For the topping I used the pigweed also known as goosefoot or lamb's quarters - Chenopodium album. I am watching some volunteer plants on the roof farm, almost ready to pick. For this tart I gathered a huge bagful in Prospect Park.