Lambsquarters

Lambsquarters

We had such a wonderful time at Community greenhouse Partners. Thanks to Timothy Smith for hosting it and for all the members of the NEO foodies group for bringing their food and their children. I did a cooking class with the kids and we made pizzas. One of the ingredients was lambsquarters a common “weed” that is actually a super nutritious plant that tastes like spinach when cooked but is  even better for you. I promised a few of my friends to post a picture and recipes for this versatile veggie. Yes, I said veggie. It is a plant many pull up and discard without a second thought but it is one of my favorite crops every year.

Lambsquarters Fritters

2 cups young lambsquarters leaves
1 egg
bread crumbs (Italian seasoned preferred)
2 Tbsp grated cheese
Olive oil
Salt and pepper to taste
Boil greens until tender. Press out as much water as possible, then chop them finely. Mix in the
egg, salt and pepper and grated cheese. Divide the mixture into portions and roll them in the
bread crumbs. Pan fry them in olive oil.

Creamed Weeds

 2 lbs. fresh lambsquarters, washed and stemmed

1 T. butter or margarine

1 c. milk

2-3 T. flour

Salt and pepper to taste

1/2 t. dill weed

Cook lambsquarters in a small amount of water and drain when heated through or wilted.  Return to pot and add butter or margarine. Place milk and flour in jar with tight fitting lid and shake until well mixed. Add to lambsquarters and cook, stirring constantly until thickened and bubbly. Season to taste and serve. Serves 6.