Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

In Your Yard NOW: The Taste of Corn on the Cob?

No, I haven't tried eating chickweed, but this is the year it happens. I won't need a professional forager. I've watched as chickweed covers a little more territory in our yard and garden each year. Maybe, though, we can eat it to death, and enjoy it.

Chickweed may have caused more gardeners to cry than any other plant except crabgrass, so I perked up when I saw it included on a list of wild spring vegetables that Chef Trevor Kunk uses to go beyond kale for freshness on late winter plates at the pace-setting Blue Hill New York restaurant this spring: "...stinging nettles, chickweed, fiddlehead ferns and a variety of cresses will be among the first spring veggies to make it to his restaurant, which sources most of its food from its own farms and many other sustainable farms in New Jersey and the Hudson Valley."

Right at 3:04 in this video, foraging advisor "Wildman" Steve Brill says chickweed tastes like corn on the cob. In this shorter video, Blanche Cybele Derby does a better job of showing what the plant looks like, though she stops short of showing exactly how it can be harvested without bringing massive amounts of dirt along with it. Here's a harvest video that assumes we would like to trim the plant lightly, a la baby salad greens, leaving most of the plant intact so it can thicken and grow stronger and more productive.

And maybe we will want chickweed to flourish, once we get used to the idea that it is a treasured plant growing wild, not a garden wrecker that means for us to abandon all hope of reclaiming our asparagus beds. Maybe we can make peace with chickweed, if not with Syria, Iran, and North Korea. By the way, if you try harvesting chickweed and the stems ooze a milky liquid, that's not chickweed, so don't expect corn on the cob flavors.

Chickweed recipes have not spread through cyber-terrain in the same way the plant commandeers ground. In fact, chickweed recipes, like chickweed itself in New Jersey (says Wikipedia) are practically an endangered species. The best I could find:

© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:

 

Follow Savoring Kentucky on Bloglovin