Peppergrass

One man's weed is another man's herb.

I have been weeding these plants out of my garden for eight years, and it never occurred to me to even try figuring out what it was.  Then it popped up in front of my nose on another blog I read.

Isn't it funny how we don't really know or use the plants that surround us?  I've tried growing black pepper plants, which is truly ridiculous in my climate.  Last year I grew nasturtiums and ground the flowers for spice.  All this time I've had this weed growing in my garden that I could have been using for a peppery spice.  Go figure.

"The young leaves can be added to salads or soups — they are peppery. The seed pods can be used like pepper. The root, ground and mixed with vinegar is a good substitute for horseradish.  The leaves contain protein, vitamin A and are rich in Vitamin C. There are no poisonous look-alikes."

And if you should happen to leave them in your garden over the winter, they're all dried out and crunchy in the spring.

For now, I've been munching on a few seed pods while weeding.  They have a mild black pepper taste.  I pulled a bunch out and started drying them whole for winter.  I'm also tossing a few into meals as I cook.  The roots are very thin and short, and I have more than enough horse radish already, so I won't be trying that part, but as a spice that grows everywhere, and a plant that I don't have to manage, these make the menu.

Spring Update - Calves

Dorie calved - May 30, 2015.

It's a boy.  Tagged, but not yet castrated.

Nelly calved - June 3, 2015.

Another boy, not yet tagged or castrated.

Mindy calved - June 13, 2015.

Not even a picture.  Not sure if it's even been sexed...

Bugs - Not too bad this year.  Very light on the blackflies.  Mosquitoes heavy in the mornings and early evening.

Weather - Beautiful and warm.  Rain was excellent in early spring, a little scarce now.

Chicks - First hatch - end of May.
            - Second hatch - June 26, 2015

Chickens - all extra roosters butchered.  I bred the first two hatchlings with a roo with a smaller comb and fewer points.  The rooster I kept has the smallest comb, but more points.  I figure I'll have a bit more genetic diversity that way, while keeping in line with my overall goals.

Hens are all moved to the garden pen now, with extra space around the greenhouses.  I bought snow fence for the vines in greenhouse #3, and then decided to section off half the garden for the birds since the weeds were going crazy.

Egg production was amazing in early spring, but dwindling now.  I believe it's insufficient protein for most of the birds, and too hot in the chicken coop for the chanteclers.  Since they have free access to lots of greenery, I'm buying straight black oil sunflower seed for them now, to boost their protein.  Hopefully I'll start seeing the difference soon.

Greenhouses - Lost some brassica transplants, and the pumpkins haven't come up yet.  Otherwise progressing nicely.

Garden - started late and not doing well with lack of rain.  Peas are good, beans are just starting to come up.  Only half the garden has been tilled, so I didn't plant nearly as much as I had planned.  Weeds, of course, are doing fantastic.

Wild Edibles - Lamb's Quarters - Oh My...  Why haven't we been eating these all of our lives?  Delicious! They grow everywhere, so easy.  Tastes like spinach.  I pull them while I'm weeding, pluck off the upper leaves, rinse and cook.  And cooking- so easy.  I just toss them on top of whatever I'm making for supper for the last 5 minutes or so.

Cadets - #2 leaves for camp on Monday.  He'll be gone for 7 weeks as staff, have a blast, and come home with a tidy paycheque.  #3 will be going to the same camp, at Base Borden, for three weeks in July.  #4 will be going to Trenton for two weeks in July.  We have one more cadet night this week, and I have to finish next year's training plan and send it in by Tuesday, and then I am off for the summer.  May and June were much busier for me than I usually allow, which is partly why I'm so behind and disorganized now.

Quads - the other reason I'm so far behind.  Both Husband's and my Quad went in for repairs at the beginning of May.  Husband picked them up yesterday, not fixed, and took them to a different place.  Nothing against the first place, just personal circumstances and he doesn't have time to do the work.  But it's the end of June and I haven't really started on firewood or manure yet, so I really, really, need my baby back.

Edible Weeds

A list of common, edible weeds, by request, as it relates to my ongoing fictional survival story.  This is what I have used/planned.  There are probably a million other edible weeds/recipes, and certainly lots of things that don't grow in my area, so google away for more ideas/info.

Dandelions
 
 All parts are edible.
Leaves may be used for salad, like lettuce, or cooked as greens, like spinach.  Less bitter in early season.
Buds are excellent in soups and stews, easy to blanch and freeze.
Flowers may be battered and fried as fritters (one egg, one cup milk, one cup of flour, mix well.) Excellent with jam or syrop.

Dandelion Fritters

Flowers may be used to make dandelion syrop. (Pick and wash flowers.  Separate flower petals from green base and put in pot.  Add 4 Cups water.  Boil, reduce heat, simmer, covered, 1 hour.  Remove from heat.  Steep overnight.  Drain and save liquid.  Discard flowers.  Add 2 Cups sugar.  Boil, reduce heat, simmer until desired consistency.  BWB 10 minutes.)
Roots are used for coffee/tea.  (Trim and wash, wash, wash, then wash again.  Chop/dice/grind roots into little pieces.  Spread on cookie sheets.  Bake @ 250°F 2 hours or until coffee coloured.)  I add a half cup or so to each new can of coffee I open and mix it in, then make coffee as normal.  Can be steeped for tea by themselves, or added to other tea ingredients.  I make a pot of tea with one tea bag and herbs.  Better instructions and recipes here.

Plantain

Leaves in salad or cooked like spinach.  I find them tough and bitter, but that could be my soil.  Excellent as a poultice for cuts and scrapes. 
Seeds can be ground for flour.
Seeds as rice- I just learned this today.

Cattail
Entire plant is edible.
Fall- Roots (Rhizomes)- as flour/starch.  (Dig, wash, peel, smash, soak in water overnight.  Drain off water and floaties.  Spread and dry.)
Spring- Stalks- like asparagus.  (Pull, wash, cook white portion and tender green parts at base).
Summer- Flower head- while still green, like corn on the cob.
Pollen- flour in the spring.  (Shake into paper bag).

Wild Carrot- use root like carrot.  Make sure you can tell the difference between wild carrot and poison hemlock before attempting these.

Clover- Best when tender in the spring.  Eat leaves raw, in salad, or cooked like spinach. 
Flowers can be used to flavour drinks.

Chickweed
Leaves and Stems in salads, or cooked as a side dish.  Good in soups and stews.

Purslane
Stems and Leaves- in salads, omelettes, soups and stews.

Ferns
Fiddleheads- Early Spring- pick, wash and steam or boil.  Good with butter and salt, as a side dish.

Other Ideas

10 edible weeds to enjoy from the garden

Surviving in the Wild: 19 Common Edible Plants

Free Food in Your Yard: Edible Weeds!

Edible Weeds

Wild Edible Plants of Quebec

 Well, look at that.  I'm still finding surprises in the perennial bed.  This is a patch of rhubarb that I was thinking must have died when it didn't appear with the others.  But here it is, just coming up now.  Almost a month later than the rest.  What is that telling me about the soil?  the weeds?  the moisture?  Nothing good, I'm sure.  A good dose of compost and wood chips will help it out.

 This bunch on the other hand, is looking absolutely divine!  It's really liking the compost and wood chip treatment!

 The daffodils are in full bloom now.  They're so pretty and cheerful.

 I took the pop bottle tops off of the transplants.  Most are looking pretty good, like this English Thyme (hopefully), but I do have one nasturdium that may have gotten a little too fried to survive.

 I'm not sure what these are.  They were growing in a random patch on the lawn when we moved in, and after being run over, stomped on, mowed down, and eaten, I decided to transplant them into the perennial bed two years ago.  Then they were dug up by Pig, stomped on, eaten, and choked out by weeds.  Some plants are really determined to grow!  I'm looking forward to seeing what they do!

And here's a pic for kymber.  Yesterday's dandelion fritters.  I had to hold #3's hands back to snap a picture of his plate.  They were eating them faster than I could cook them!  And I never did make a plate of my own, just munched them hot, as they finished cooking.  I sliced up an apple before I started the dandelions, for the picky eaters, and battered them as well.  It was quite a surprise when even Husband said he preferred the dandelions!  Definitely a hit!  Served with blueberry sauce and maple syrop.

This morning I went out to the greenhouse at 8am, and it was already 26°C in there!  I worked on the tomato, onion, and carrot section at the back and on the left side.  I transplanted the last batch of tomatoes I started, which might be a bit backwards, but again, if I lose them I won't take it as hard as if I lose the bigger ones.  It was 35°C in there when I left at 10am.  It's going to be a hot one today!  We're supposed to hit 31°C outside today.  I might have to lift the sides on the greenhouse to keep things from frying in there.

Still 3 weeks before frost free, but I don't care.  I think we're past that stage for this year.  The garden planting is in full swing.  Once the shade hits the perennial bed I'm going to start transplanting herbs.

Husband and the Bigs have gone to a friend's for a load of free tin.  The friend has a couple of buildings to demolish.  The tin will make better roofs for the lean-tos than the tarps and plastic we have been using.

What a great long weekend!

A Dandelion Post

Pictures for Linda, :)  This is the way I like to find them, with long, plump leaves and lots of buds getting ready to flower.

I take a large yogourt container out to collect the buds for us, and an old paint can to collect the leaves for the critters.

Back in the house, a quick rinse, and they're ready to use. Of course, we don't use any pesticides on our lawn, so no worries there. The yogourt container was enough to fill 4 snack bags- which is a perfect amount for winter stews, as well as a handful thrown in with the beans for supper tonight. These will be served with butter, and salt to taste.

And here's a picture of some of last night's leftover potatoes.

Potatoes fried with fresh chives, dandelion buds, and garlic. A hint of lemon juice, and a dash of seasoning salt. You can see that some of the buds open up while cooking.

Why eat 'weeds'?  

Well, for one thing, they weren't always considered weeds.  The settlers brought them over here on purpose.

For another, they are one of the earliest edibles available locally.  Sure, in this day of supermarket living that may not be a real concern to most people.  But have you noticed, you can buy dandelion greens in a lot of grocery stores these days?  My question is, who is buying them instead of picking their own?  I mean, seriously, one of the bonus points...

They're free!

They are highly nutritious, packed with vitamins, minerals, and antioxidants.

They are easy to identify.  No field guides required.  Unless, of course, you've really been living under a rock.  Bigger than my rock, even.  Ha!

And in my neck of the woods, the next local item on the menu is going to need a few weeks yet...

Rhubarb coming up.

You can look online for recipes for dandelion greens, dandelion fritters, dandelion salad, dandelion coffee, dandelion syrop,  and dozens more.  Or, you can just toss a few leaves in a salad or a soup pot, throw some buds in your stew, soup, potatoes, or rice, or stir fry.  Yummy stuff!  I'm going to try a batch of dandelion fritters tomorrow for brunch!