Sold through a variety of outlets and direct on the farm. Also available at the Geneva IL Green Market.
Don and Marilyn Dralle
18468 Cty. O
Mineral Point, Wisconsin 53565
630-776-4309
Of these wild greens, the dandelion is most commonly known, gathered and eaten. It has been used since ancient times and, in recent years, it is cultivated for the markets in New York and other cities. The "crowns" or rosettes should be gathered when the leaves are very young and tender. The plants growing up through matted grass or fallen leaves are best. Like many wild greens, they have a slightly bitter tang but are equally good in a salad or when cooked -- alone or with other kinds. Being rich in vitamins A and C, the water in which they are cooked can be saved and sipped as a spring tonic. Winter salads of dandelions can be had if strong thrifty crowns, with two or three inches of root, are stored in a cellar, in autumn, and covered with litter or coal ashes.
mustard and Swiss chard for greens. As often as not, there is a weedwhich we keep hoed out, and which also grows in shady places around outbuildings -- Lamb's Quarters, or Pigweed, or Goosefoot. It is a fast-growing plant with pale bluish-green leaves shaped like a goose's foot; a relative of spinach and the beet, and equally edible.
Once you know them, the trick lies in picking only young tender plants and in cooking them properly. However, even older plants become fairly tender and lose much of their bitter taste if boiled in two or three waters and drained after each boiling. The common burdock, although a pest, can furnish good eating if its young sprouts are peeled, scraped and boiled. Wild onions and leek can be as good as domestic onions in salads, soups and stews if used in moderation. The young succulent shoots of milkweed and pokeweed, cut off just above the ground, can be cooked and eaten like asparagus tips; and asparagus, in many localities where its seeds have been spread by birds, has also become a wild plant.
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14 years ago
Ingredients:
- 1 gal. of warm water,
- 1 cup of instant coffee crystals,
- a squirt of dish soap(not detergent),
- several dashes of tobasco sauce.
If you make kess than a gallon you could just throw it awy and start new in the Spring.
Do Not Use Instant Powder Coffee; it won't disolve well.
The soap is a surfacant which helps insecticide stick to the leaves. I think the key may be the tobasco sauce. Good Luck.
Recipe#2
Ingredients:
- 2 tsp. baking powder
- 1/3 cup rubbing alcohol
- 1/4 tsp liquid dish soap
You will be amazed at how fast this knocks out unwanted pests.....before your eyes!
I would suggest you do this very early in the morning as to not burn your plants in the heat of the day.
You have to repeat this as you see the return of the unwanted pest, but it is safe, easy and works great ... I have not found any insect that it will not kill, with direct contact. I also see that it keeps them away for a period, depending on water and rain fall.This is safe and can be applied same day as harvest, just rinse well.
