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This wonderful seasonal recipe comes to us from Maury Grimm who hails from the beautiful La Jara, Colorado. Maury posts the best natural and forage-accessible recipes on her personal social media as well as at Nature’s Table. More about Maury and her philosophies on great ingredients and health:
“In the mid-70’s, I began writing about edible wild food of the Colorado Plateau, called Nature’s Table, which appeared in the first editions of High Country News. Through several careers and life changes, the constant in my life has been the wild plants used not only for sustenance, but for medicine.
Now, moving into my crone years, I feel it not only important to share the meager knowledge I have acquired, but the love I have for this natural world.
In this time of food scarcity, a rekindling of Old Way knowledge is paramount. In all my ramblings, I have found that Nature provides in almost every circumstance and clime. Since returning to Colorado and the San Luis Valley, I again find this cornucopia, so my focus is on the San Luis Valley and Southern Colorado and Northern New Mexico.”
Savory Dandelion Flowers, Catmint, Yarrow and Chive Fritters:
1 cup whole wheat flour
1 Tbsp baking powder
1 cup goat milk
1 real egg
1 tsp salt
1 tsp pepper
Good handful of dandy flowers
Half handful catmint flowers
Half a handful chopped chives
1 Tbsp minced young yarrow
1 Tbsp good olive oil
Good Peanut oil for frying (or another oil substitute if sensitive to peanuts)
Mix dry ingredients, add flowers. Mix wet ingredients and add to dry ingredients. Deep fry in heated oil until golden, drain and enjoy!
From Ladybud: we found this recipe would go well topped with anything from Greek yogurt, rosemary infused peach jam (recipe below) and great with as an entree as well as an appetizer. Lovely!