At Home in Nature

  (Agate, Colorado)
TwoInTents Blog
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Plantain Leaves with Currants and Roasted Nuts

Plantain Leaves with Currants and Roasted Nuts

Recipe from Wild Food Foragers of America, Vol. 1 No. 4, August/September 2003.

1 pound plantain leaves

2 tablespoons olive oil

1/4 cup nuts (pine nuts, pecans or walnuts)

2 cloves garlic, finely minced

1/4 cup currants or raisins

Salt and pepper to taste


Wash, but don’t dry the plantain leaves, then chop coarsely.  Place in a large saucepan over medium heat and cook, covered, 4 to 5 minutes. Remove to a colander and rinse quickly. Press out as much water as possible. (This will remove bitterness from older leaves.)

In a large skillet, heat olive oil over a medium fire, add the nuts and cook just until they begin to roast.  Add garlic, and cook another minute.  Add the leaves, currants, salt and pepper. 

Cook, stirring frequently, about 5 more minutes and serve hot.

Dandelion Seed Biscuits

Dandelion Almond Sweet Biscuits

Recipe from Prodigal Gardens.


2 cups whole wheat flour

3 teaspoons baking powder

1/4 cup butter

1/2 cup almonds

1/2 cup buttermilk

2 eggs

1/4 teaspoon almond extract

1 1/2 cups dandelion seeds, plucked out of the flower head


Put flour, baking powder, and almonds in a food processor.  Blend almonds are chopped fine.  Add butter and blend again until it forms a crumbly mixture.  Add eggs, buttermilk, almond extract and dandelion and blend just until dough forms a lump.  Shape into biscuits and bake on an ungreased cookie sheet at 450 degrees for 10 to 15 minutes or until golden brown.

Serve hot with butter and jam.


What's ready now?

Today the birds are playing, the skies are blue, the grass and trees are green and everything is beautiful!  We found an interesting moth that was yellow and black, with X's and V's and arrows, stripes on its fuzzy head; the friendly large red spiders sing to us when they sit and watch us harvesting, squirrels stalk us and our bounty...such delight! 

This weekend we had some beautiful walking nature tours of the Silo Park; the wonderful people we met enjoyed seeing the natural inclination of fields towards biodiversity and even learned to appreciate that weeds and crops can make good bedfellows!

We've got some great recipes on our next blog coming right up.  Until then, here's what you can enjoy this week!

* = Medicinal # = Edible @ = Extra tasty this week (peak of season)!

What's different from last week...

#@ Flax flowers

*#@ Rose flowers

# Plantain

*#@ Yellow clover leaves AND FLOWERS!

# Cinquefoil / African Daisy flowers

# Peppergrass

What else is available this week...

#@ Violets/Pansy flowers and leaves (refreshing, colorful, delicious!)

#@ Marigold flowers

*#@ Alfalfa leaves (quite good on everything!)

*#@ Poplar - Leaves, bark, buds and flowers (great natural aspirin, or when cooked, delicious non-medicinal vegetable)

*#@ Willow - Leaves, bark, buds and flowers (great natural aspirin, or when cooked, delicious non-medicinal vegetable)

#* Pine - Needles and bark (delicious when roasted)

*#@ Dandelion - Seeds, roots, leaves, flowers, flowerbuds - one of our favorites!

*#@ Prickly lettuce - one of our favorites!

*#@ Thistle (excellent support for liver)

#@ Wild onion (limited quantity - order early)

# Salsify roots

#* Snap dragon leaves

# Tulip flowers

# Apple flowers (delicious)

# Cherry flowers (delicious) (nearly out of season - limited quantity)

#@ Lilac flowers (delicious)

#@ Honeysuckle flowers (delicious)

# Filaree

* Catmint (also known as Catnip)

#* Shrubby cinquefoil leaves

#*@ Fourwinged saltbrush - seeds (great in pinole)

#@ Cattail shoots and rhizomes (these shoots are one of our favorites)

#@ Henbit

#@ Lambsquarter (always sells out quickly - order early)

#@ Yellow dock - leaves and seeds

* Juniper berries (excellent antiseptic and antibiotic)

*#@ Mallow leaves

*#@ White and red clover leaves (one of our favorites)

#@ Linden leaves (one of our favorites)

* Vinca

MAY WE RECOMMEND? Ask us to make a balanced menu (with recipes) for your family to enjoy!

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