Weeds…It’s What’s For Dinner
Isn’t my crew at home happy that I ran across a blog post about edible sidewalk weeds?! During the Great Depression, there was a stigma attached to being an egg-seller. What will the kids at school say if they find out we are weed-eaters? Well, all I know is that this salad actually earned a High Five from the little one. Really! And, we didn’t actually forage from the sidewalk. These beauties were in our raised beds (ok, well, a few were in the driveway). I ran across the article quite by chance and in the nick of time. I must say, weeding is an altogether different activity when it is an edible crop — less of a chore, more of an accomplishment, and easier than going to the grocery.
This is a Hairy Bittercress, and since it’s not the least bit hairy, and just peppery, exactly like watercress, I prefer to call it weedcress. Cresses are absolutely loaded with antioxidants and minerals. They are detoxifying power-foods. By weight, watercress has more calcium than milk, more vitamin C than an orange and more absorbable iron than spinach.
Last night, we ate our weeds dressed with a simple vinaigrette (extra virgin olive oil, minced garlic, honey vinaigrette), tossed with half an apple, grated, and ripe avocado. I added a side board of locally-made Olympic Provisions finocchiona, and a cheese, selected for us by Steve Jones of Steve’s Cheese on his last day at Square Deal Wines (he’s moving across the river into his own space, Cheese Bar. Portland’s cheese guru has never steered us wrong. We wish him loads of success).
A few weeks ago, with the first crop of cress, I dressed the greens with a vinaigrette and topped them with ripe avocado, and sliced grapefruit. I made the same salad a few nights later and topped each plate with seared diver scallops.
Next up, weedcress pesto with goat cheese, spread on crostini? Maybe roasted salmon with cress cous cous?
