A few days ago we turned to Forager Chef to answer the question of edible hostas. Well, we tried them and they are delicious.
Now, I’m not suggesting you chefs raid your neighbor’s landscaping unless you’re truly in need. And I'm not dissing your plant choices either. I happen to find those giant, deep green, elephant-ear hostas attractive, the variegated ones not so much.
We have lotsa hostas!
Yesterday I hunted for the tightly rolled ones that are still half underground, with no fanning out of leaves (we'll try those next). These all looked a bit past prime.
These had potential.
We finally located some still-tightly bundled stems and cut as low underground as our scissors could reach.
At right are some chopped ramps to go into the mix.
Forager Chef recommends hot and fast in butter. Who could argue with that?
We treated the ramps equally (though separately), adding a few hot pepper flakes before tossing the two together with salt and pepper.
The results were flavorful with a nice crunch.
I cut more this morning for hostas and steak
These were leafed out a bit more but seared up just fine. With the specter of food supply interruptions on the horizon, it's reassuring to know we have these edible greens growing just about everywhere.
We've been watching an insanely fluorescent
Bullock’s oriole on our feeder
Friends: I read this yesterday and now can't find a link.
When we are stricken and cannot bear our lives any longer, then a tree has something to say to us: Be still! Be still! Look at me! Life is not easy, life is not difficult. Those are childish thoughts… Home is neither here nor there. Home is within you, or home is nowhere at all.
Mother's Day rhubarb pie, by Chris
Mark Knopfler's opening dulcet chords
tell you immediately what song this is
(a song for our times)