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.
Slurp.
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...
Hopefully you'll feel a lot more comfortable now the weather has broken, at least for the time being!
ReplyDeleteSounds kinda funky but looks great! Glad it tasted so nice, too :).
ReplyDeleteI enjoy your blog!
Eish sissie!! Morok 'n Roll!!
ReplyDeleteOh the many many times I've eaten it...always with onion and often garlic and always potato.
Sigh
I felt just the same when the heat broke here a couple of days ago and we had the wonderful rain! I did not bake however.
ReplyDeletemarie, is this the same weed that gets spiny or prickly as it gets older?
ReplyDeleteAnne - great relief, yes!
ReplyDeleteGoDio - broccoli's funky. And thanks :-)
Mal! - really? I love the description, it's very Evita.
Val - those cherries were staring at me.
Hi Donna - A. retroflexus can vary or morph widely within the species but the thorns seem to belong to A. spinosus. I have found a couple references on the web where pictures show a thorny stem, but I tend to think that they are mistaken in their identification (there are dozens of amaranths).