A Visit with Kim!

Kim and Sunny

Kim and Sunny

I had been feeling uncharacteristically bored and a little depressed before Kim came by today.

agaricus

An agaricus. Not sure what kind. 🙂

She arrived in a cute little yellow Volkswagen convertible with the top down!  I am kicking myself for not getting a photo of it!  And she brought a gift bag with doggie treats for Sunny and Sheba.

Sunny really surprised me.  He usually barks ferociously at anyone who tries to pet him.  But he loved the attention Kim gave him.

The agaricus' gills

The agaricus’ gills

It was too hot to do much, so we moved our chairs into the deep shade and talked.  Kim has such a gentle, elegant manner.  It’s a delight to be with her.  And, in answer to my questions, she caught me up on her plans for her upcoming very ambitious trip.

Later we took a short walk to the dock and boat launch where Sheba got a chance to get in the water.

Kim’s visit energized me and banished my blaughs. I’m so glad she came!

The lake shore is littered with bivalve shells

The lake shore is littered with bivalve shells

Blackberries are blooming

Blackberries are blooming

Not sure what these are.  Maybe a variety of blue eyed grass?

Not sure what these are. Maybe a variety of blue eyed grass?

Tasty bullbrier shoot -- I ate this tender little guy!

Tasty bullbrier shoot — I ate this tender little guy!

Horribly invasive, but sweet-smelling Chinese privet.

Horribly invasive, but sweet-smelling Chinese privet.

Another sweet smelling invasive -- Japanese honeysuckle.

Another sweet smelling invasive — Japanese honeysuckle.

Sauteing wild onion bulblets

Sauteing wild onion bulblets

Verbena rigida, I think.

Verbena rigida, I think.

 

 

Wild onion bulblets

Wild onion bulblets

Wild Edible Plants & Tulip Trees

Baby wild blueberries

I walked down our dirt (gravel) road today to deliver an Easter basket to my neighbor.  Just that short distance provided me with a treasure trove of interesting (to me) photos.

The wild blueberries have appeared!  It won’t be long until blueberry dessert time!

I also found a rare (in this area) Solomon’s Seal.  A few years back I dug one up to sample the tubers.  But since I hadn’t seen any for several years, there was no

Solomon's Seal

way I was going to disturb this one brave little spray of leaves that grew along the roadside.

I also found some wild strawberry plants that are a lot larger than the ones that grow on the edges of my yard.  I wonder if the strawberries will be larger also.  They are usually so small that I eat them as fast as I pick them and never have enough left over to

These wild strawberry plants are much larger than the ones that usually grow around here--more than double the size that I'm used to seeing.

make dessert with.

The Japanese honeysuckle blooms are getting ready to open.  It’s actually a noxious weed around here, but the blossoms are so beautiful and the scent so heavenly that I love them.  I haven’t yet made tea from the flowers, although I have intended to.  This year I will finally do it!

And I couldn’t resist more greenbrier photos. I think the shoots and tender new, almost translucent leaves are beautiful.

I used to pick and cook a lot of poke salad shoots.  But an odd thing  happened

Young greenbrier leaves

to the flavor.  The ones in our area used to have a wonderful taste that was a cross between asparagus and green beans.  Last year, when I was in Florida, I picked some  to cook for my sister to introduce her to them.  But when they were done, they were completely tasteless.  I threw them out.  Then when I got home I picked some and they had the same puzzling lack of flavor.

I believe that it may have been due to all the rain we had.  Steve Brill in New York has described poke shoots as having a pungent taste.  Ours never did–they were always mild tasting and good.  So climate must have a big bearing on flavor.  I’ll cook

Young poke salad plants

some tomorrow and see how they turn out this year.

If you want to try poke salad shoots, only use the shoots with small new leaves at the end.  The mature plant is poisonous.  When the leaves lose their new green color and translucence, they are no longer edible.  Also avoid shoots that have a lot of red on them.    To remove the small amount of water soluble toxins in the young shoot and leaves, bring a large and small pot of water to boil.  After the water in the small pot is boiling, add the shoots and cook for 5 minutes or so.  Drain and pour more boiling water over the shoots and cook for two or three minutes more.  Pour that water off and cover them with boiling water once again and cook a couple more minutes until done.

Wild lettuce bolting. This one had been run over by a lawn mower.

The water from the first two boils will be reddish and cloudy.  The water in the last boil will remain clear.  At this point, you have a safe, very healthy vegetable that was once a staple food in the Deep South, particularly in the war years.   Brush with butter and salt lightly when done.

My older neighbor remembers her mother cooking poke salad for dinner.

Up North, they call the cooked greens poke salat.  Down here, it’s still poke salad.  🙂

I also stumbled upon a wild lettuce bolting.  This is the sweetest, tenderest variety of wild lettuce.  Even though it

Baby black cherries

was bolting, the leaves only had a tiny, pleasant tinge of bitterness.

The blackberry flowers are beginning to lose their petals, which means small green blackberries will be appearing soon.  And the black cherries continue to grow in abundance.  I made syrup with them last year.  This year I’ll probably make jelly.

This post is getting WAY too long, so I’ll add the rest of the photos without comment.

Blackberry flowers are beginning to lose their petals.

Red clover. Their red blossoms are nutritious in teas and recipes.

Yellow clover. When wilted, it develops coumarins, so I avoid it.

Yellow poplars (tulip trees-not edible) grow all over our property, but I had never noticed flowers on them. Today I found several fallen blossoms where branches had been knocked down. Will have to go looking for flowers on the trees tomorrow.

I don't think birdsfoot violets are edible, but wanted to post this picture anyway!

And finally, another strange, bulls-eye looking leaf parasite. Will have to research what it is. On edit - this is a maple eyespot gall. It is caused by a midge and it does not hurt the tree.

More Wild Edibles on Our Property

yellow clover

Yellow clover has killed livestock when molded leaves were mixed with their hay. It produces coumarins when wilted or molding. So I avoid it, although technically it is edible.

young poke weed plant

Young pokeweed plant. Shoots must be cooked in three changes of boiling water before eating. Highly nutritious.

wild lettuce bolting

Wild lettuce bolting. Only the tiny leaves in the center of the top are good at this stage.

baby crabapples

Young, green crabapples

japanese honeysuckle

Japanese honeysuckle. Heavenly smelling noxious weed. Can make tea from blossoms.

wild strawberries

Another wild strawberries photo. They are so photogenic!

These photos were taken Friday, Saturday and today.

They are not intended to be a tutorial — just to share with others who love finding wild edible plants as much as I do.

greenbrier shoot

Tender, juicy greenbrier shoot

bullbriar shoot

Tender, sweet bullbriar shoot

bull briar leaves

Tender, mild baby bullbriar leaves

lowbush blueberries

Young lowbush blueberries...goodness to come!

baby sassafras tree

Baby sassafras tree

white clover

I no longer harvest white clover due to its potential for developing coumarins when wilted or beginning to spoil.

%d bloggers like this: