Last evening’s supper was grass fed beef with common milkweed (Asclepias syriaca), honewort (Cryptotaenia canadensis), red clover (Trifolium pratense), white clover (Trifolium repens), cleavers (Gallium aparine), catnip (Nepeta cataria), bee balm (Monarda didyma), violet (Viola spp.), mile-a-minute (Persicaria perfoliata), ground ivy (Glechoma hederacea), and common chickweed (Stellaria media) cooked over the fire.
Before anyone freaks out that I harvested milkweed, and did not leave it for the butterflies, I should say that I harvested it from an area of my neighbors field that gets mowed regularly. There is a nice stand of it that they don’t mow right next to it.
Everything was cooked over the fire, but I did boil the milkweed in advance.
I am not exactly a very good cook, but you can’t go wrong with foraged greens over the fire.
Thanks for reading,