Thursday, April 30, 2009

Martha's vineyard greens salad

From the violets up top around clockwise:

  • violets and their leaves
  • wild mint
  • dandelion leaves
  • wild carrot
  • cleavers
  • narrow leaf plantain
  • curly dock
  • j-weed
  • orpine aka sedum aka live-forever aka frogbellies

For the salad, I cooked the carrots, steamed half the dandelion leaves, the cleavers, the plantains, the dock, and the j-weed. Then cooled it, and added the rest of the greens raw, tossed with a balsamic vinaigrette. It was yummy. It's satisfying when the land can look pretty barren but still yield such a good variety of eats. Going foraging with Lindsey Lee, author of Edible Wild Plants of Martha's Vineyard, tomorrow. If you're on the vineyard at this time, you can also be tantalized by the serviceberry trees blooming in the meadows and the autumn olive leaves coming out.

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