Ah burdocks. I wrote about these plants before; we are still waging war on them at the Would-Be Farm.
In springtime, they are among the first plants to push green leaves out of the ground. They are unmistakable, lush and green. They grow everywhere, including in a ring around the area where we burn them in the autumn.
This spring, I harvested a few. And by "harvest" I mean "dig up, kill, and eat without prejudice."
Burdock is widely used in Japanese cuisine. I didn't have sake, soy, or much else, so I cooked it as I might have done with a carrot or some lotus root.
I put them into a bucket of water and then first scrubbed the clay dirt from the roots before peeling them like carrots. I sliced the roots into slivers, and sauted them with apple slices and maple syrup.
It was a little tough, a little subtle, and It didn't make our top ten list of exotic delicious items from the farm (Pureed hickory-nut frozen dessert, anyone? Maple syrup perchance? How about apple-wood smoked fish? Or milkweed greens? Or wild free-range turkey? Ahhhh.), but Mr. Linton allowed that –– all things considered –– we wouldn't starve if we were left with only burdocks to sustain us.
Happily, there are other crops on hand. We had our first mushroom from last year's plantings.
The single mushroom –– shitake –– was delicious, even to me, and I do not like mushrooms as a rule.
And <insert sound of heavenly choir> the asparagus yielded a sampler this spring.
Other good news from the Farm: several of the plants that looked dead at the end of last summer's drought have returned from Underworld. The spirit of Spring springs eternal.
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