There’s an incredible abundance of wild greens right now, at their most tender and delicious. Wild greens are one of the healthiest things we can eat, generally outstripping any produce at the grocery store. It’s hard to beat their range of flavors, too. What better time to let food be thy medicine?
We’ve been finding enough wonderful wild food to be able to share it with you! While supplies last this season, we’re offering several species of greens for $10 per one-gallon bag, delivered to your doorstep in Madison.
To order, write to us at email@example.com. Sales are first-come, first-served; if we’re unable to fill your order immediately, you’ll be put on the list, and you’ll get your order as soon as we can harvest more plants! If we have supplies, you’ll receive online payment information, and we’ll arrange a time for your delivery.
You’re welcome to state a preference for one plant species or another; however, we may not be able to customize every order. We can guarantee that WE think all these plants are delicious, and we’ve harvested them sustainably from clean ground, and that we’ve picked them as cleanly as possible (in some cases, you might find a blade of grass or two, but most of the time you’ll get perfectly pristine food). Each week, we’ll list here what’s available, and link to a blog post that tells you how we like to prepare a given plant.
Here’s our most basic wild greens recipe. The raw, wild salad season will come soon, but for now we’re mostly eating cooked greens, which are overall more digestible–and which provide mass and nutritional content that more than makes up for the vitamins lost in cooking.
BASIC WILD GREENS
Rinse and drain your greens. No need to chop with what we’re providing. Cook two strips of bacon (or use olive oil in slightly larger quantities than you think you need, if you don’t eat pigs), diced, until they brown a little. You don’t have to make it crispy. Add half an onion, finely chopped, and cook until it softens. Add your greens and cook 5-10 minutes, until they’re thoroughly wilted. Add a tablespoon or so of maple syrup (optional–everything is optional!) and a couple tablespoons of good vinegar (barely optional), and you have a delicious dish. Wild greens, cooked this way, are great in any dish–as a side, in a stew, with eggs, on pasta… we’ve been enjoying them stirred into a finished polenta. In any case, it’s really just about fat and a little acid, and then you can eat them in any way!
THIS WEEK we’re offering:
Note: for some reason these links aren’t working; we, in our ineptitude, are trying to fix that. For now, you can get to the species descriptions by going to the Blog from our home page. Our apologies!
See you on your stoop, and in the field!