A Wild Recipe for Lamb’s Quarters 

A Wild Recipe for Lamb’s Quarters

Wow!  August is here already!  And in spite of the record heat, the gardens are doing well and I’m happily putting up some of the bounty of summer crops and herbs.  Not to mention the fun of picking wild blackberries and finding edible wild mushrooms.

Another favorite plant we forage is goosefoot (also called lambs quarters.)  This is a highly nutritious plant and I always make sure to blanch extra to be frozen for winter use.  The lightly cooked leaves taste similar to spinach or can be made into ‘green’ noodles.

lambsquarter or goosefoot

Here’s a great recipe for Homemade Wild Greens Pasta.
from “Abundantly Wild” by Teresa Marone:
(enough for 4 servings)

1 cup (tightly packed) lamb’s quarters
2 eggs
2 teaspoons olive oil
1/2 teaspoon salt
2 cups all-purpose flour (approximate) plus additional for rolling
1 tablespoon water (if needed when processing dough)

Heat a large pot of salted water to boiling.  Add greens; return to boiling and cook for 1 minute.  Drain immediately and refresh with plenty of cold water.  Roll greens up in a towel and squeeze to remove as much moisture as possible.  Add greens to food processor and chop as finely as possible.  Add eggs, oil and salt to food processor and process for about a minute.  Add 2 cups of flour and process until a ball forms, about 1 minute, dough should be smooth and resilient.  Wrap dough in plastic wrap and set aside for about 30 minutes.

Roll out on well-floured surface and cut in 1/2 inch wide strips.  Keep in a bowl and lightly flour to keep the noodles from sticking together until ready to cook.  Bring a pot of salted water to a boil and add noodles and cook approximately two minutes.  Drain well and top with your favorite sauce.

(Mine is butter, garlic and grated romano cheese, yumm!!)

August Discount!!!!

Come visit me at any Farmer’s Market and mention this month’s newsletter “Wild Recipe” and receive a 10% discount on your purchase of Hummingbird products.  Offer good through August 31st.

~ Judi Lambert

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