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What’s Cookin….Lamb’s Quarters

on June 5, 2013

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I thought I would continue with the wild edibles this week because that is what we are learning about in our homeschool, what we can eat from the world around us. The kids have really enjoyed this and lamb’s quarters is a new one for them so that is even more exciting.

Lamb’s quarters is a lovely little plant also known as goosefoot because of the shape of the leaves.The leaves often have a powdery white coating. This wild edible is a good source of  Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Thiamin, Roboflavin, Vitamin B6, Calcium, Potassium, Copper and Manganese. So overall a power packed food.

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Gathering

Lamb’s quarters can be found in disturbed areas like newly dug garden beds and open soil where trees have fallen down are two examples. I found mine next to a park where some cable wires had recently been put in the ground so the soil had been dug up. We collected the stems and leaves of the youngest most tender plants in the group. When you are harvesting always leave more than half behind even if people think it is a weed 🙂

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Cooking

Besides goosefoot and lamb’s quarters this plant is also known as wild spinach so you can use these wonderful leaves any way that you use spinach. For example:

Use fresh young leaves in a salad

Steam them toss them with salt, pepper, and olive oil for a side dish

Use them in quiche

Lamb’s quarters and peach green smoothie

Lamb’s quarters and shells

Lamb’s Quaters Bread and Chickpea Salad

1/2 loaf or a little more of day old Italian bread

1 cup cooked or canned chickpeas

2 ribs celery

1 1/2 cup lamb’s quaters

1/2 cup olive oil

2 garlic cloves finely chopped

1/4 cup apple cider vinegar

4 oz parmesan or feta cheese

1 tsp cumin

salt

pepper

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1. Preheat oven to 350 degrees

2. In a large bowl combine 1/4 cup olive oil, garlic, and cumin. Add bread and toss.

3. Season with salt and pepper to taste and spread on a baking sheet. Bake until toasted.

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4. In the same bowl  you mixed the bread add the chickpeas, celery, cheese, vinegar, and remaining olive oil.

5. Bring a pot of water to a boil and add lamb’s quarters, cook for two minutes and then drain. Put in ice water to stop cooking.

6. Drain the lamb’s quarters and add to the main bowl then add the bread. Toss and let stand 1 hour.

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Perfect lunch on the front porch!

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The next day we added lamb’s quarters to a veggie chickpea stir fry.

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Enjoy!

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One response to “What’s Cookin….Lamb’s Quarters

  1. Looks super tasty! I love lamb’s quarters too, they have such a rick deep taste.
    Thanks for sharing on Natural Living Monday!

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