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A forager’s first harvest of the season. Yes, this is what a forager’s harvest looks like. Pretty awesome, isn’t it?

edible weeds
Clockwise, starting from the top: Dandelion blossoms & greens, field garlic, purple deadnettles, chickweed, curly dock leaves, mouse-eared chickweed.

The dandelion blossoms were added to French toast. Yes, this is what a forager’s French toast looks like. Pretty, isn’t it?

french toast with dandelion blossoms

dandelion blossoms french toast

The rest of the weeds went into a frittata. Yes, this is what a forager’s frittata looks like. Doesn’t look much different from any other frittata, does it?

forager's frittata

frittata with wild edibles

A forager eats well. Ask my fellow forager, Hilda@Along The Grapevine, if you don’t believe me.

I feel that recipes for these are not needed. I’m just giving you ideas. Besides, there are so many excellent recipes out there already. Check these out for frittata:

As for the French toast, I’ll just describe what I did. I started with my regular French toast recipe, which is really just 2 beaten eggs mixed with 1/2 cup of milk and 1 tsp sugar. A pinch of cinnamon or a few drops of vanilla may be added, but that’s totally optional. This is enough liquid for about 6 slices of bread.

I dipped my bread in the egg mixture, coating both sides. In a frying pan, either sprayed with cooking spray or coated with a small amount of melted butter, cook bread on both sides on medium-high heat until golden brown.

Before flipping the bread to cook the second side, however, I poked a small hole on the bread with a chopstick and placed a dandelion blossom in it, face up. Then, I flipped it gently and cook the other side (the one with the blossom attached). That’s it!

Unlike the greens, dandelion blossoms are not bitter, but are in fact slightly sweet. Try to get rid as much of the green sepals as possible if you dislike the bitterness.

For more French toast recipes, Laura@The Seasoned Traveler has a couple wonderful ones:

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