It has been so rainy here. It is absolutely incredible. Last November there was barely any rain (well, probably a little - I don't remember when exactly that incredible storm knocked over the tree in our landlord's yard!), and this past week, we have had one storm after another. Maybe I should put this up in more detail on my defunct-for-now "Northern Lights" blog! That would be an idea, don't you think?
Anyhow, I was inspired by a friend to consider foraging as a food option. There seem to be all sorts of weeds and wild plants sprouting, and rumor has it, tons of plants are... EDIBLE!
So I'm wondering, how many of you ever pick wild plants and eat them? How do YOU know what's edible and what's toxic? (and how are you sure?)
I'd love to basically avoid grocery shopping this week, except for a few things I thought of picking up for our ex-pat Thanksgiving celebration. I think I will push off my order from the health food store for another week - that 250 NIS minimum order for delivery is overwhelming me, as I don't have such a long list of staples I buy from the health food store right now (sadly, as I used to be a Whole Foods and Trader Joe's junkie, but it's just not feasible for us right now).
So - back to menus!
Tonight's Menu:
Split Pea Soup
Baked Potatoes
Crustless Roasted Vegetable Quiche - quick recipe: chop (as large or small as you want) your favorite vegetables (I'm using red peppers, kishuim, onions, garlic, and all the sad looking tomatoes from last week) and roast in the oven till browned (with olive oil and sea salt). You will need to roast a LOT of vegetables, they shrink in the oven! Fill up your quiche pans or casserole dish. Make a custard of eggs, milk, and spices (add gevinah levanah for an Israeli twist). Pour over veggies, top with cheese. Bake at 375 F till it's browned and done.
Pomelit
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This post http://www.greenprophet.com/2010/01/five-edible-wild-plants-you-can-pick-yourself/ has a good starting place with what plants to forage and eat.
ReplyDeleteI must admit, the only wild plants I've eaten in Israel are hamtzutzim (cape sorrel) in the winter and pine nuts in the spring/summer.
Dinner sounds great! I was just thinking about starting some Split Pea soup too!! :)
ReplyDeleteI make a veggie bake by shredding zucchini,a shredded carrot,add a sauteed onion, can of mushrooms, bunch of eggs, salt, pepper, maybe some basil. Kids love it!
ReplyDeletethat sounds great! I'll have to try it out! (Just rethink that can of mushrooms. It's convenient but may well have hormone disrupting BPA in it) I use frozen mushrooms instead. We'll give it a try and let you know what we think!
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