local library that I have reserved for checkout. I'd like to try my hand at picking wild edibles and wondered if anyone here enjoys this hobby.

When I lived in Salem in the '80s there were a number of
vacant lots run to herbs, including all sorts of Salvias
and Artemisias, so one could season up a storm; in our
3/8 acre lot there was enough goosefoot/lamb's quarter to
keep us in vitamin A forever; my ex once came back from
the farmers' market with a basket full of the vegetable,
and I just laughed. That was a contributing factor to
the breakup; additionally, she used some of my ancient
beyond-ZO Hennessy to make onion soup with. I admit that
that was really tasty onion soup.

On a secondary note, I have had some wild onion appear in my backyard

in the

past but, luckily, the space is landscaped now.

Which kind of wild onion? In Maryland and Virginia in the
day there was a number of kinds, the commonest being a
kind of chive, but occasionally one could find ramps and
other esteemed species.

Now, I wonder how things would've turned out if I harvested that onion.

Anyhoo,

does anyone perusing this sub-board do anything like this?

Were they heading onions, bulbing onions, or what?

I have friends in Chicago acquainted with a lady who survives this way, foraging off empty lots and grassy fields in the area. Other neighbors

tapped

the city maple trees and harvested the syrup, then spent days boiling

it down

to something worth consuming. I think that's SUPER COOL.

I wouldn't go so far as to damage city trees, but that's me.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Ramps Piquante
Categories: Condiments
Servings: 6

1 c Grated sharp cheddar cheese
2 c Ramp bulbs *
1/2 c Broth drained from ramp
-bulbs
1 tb Worcestershire sauce
3 tb Wine vinegar
3 tb Butter
Salt and pepper to taste
6 sl Crisp toast

* Boiled until tender in salted water & drained (reserve broth). Over low
heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and
butter.

Stir ramps into the sauce and reheat. Add salt and pepper to taste.

Serve hot over crisp toast.

Makes a nice brunch dish or lunch, for those sensible enough to try it.

Typed for you by the sensible Cathy Harned

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Quoting Michael Loo to Daniel <=-

I have had some wild onion appear in my backyard
I wonder how things would've turned out if I harvested that
onion.

Which kind of wild onion?

Just a note: all alliums are edible so go ahead and taste even if
you can't identify it precisely. (Some poisonous lilies resemble
wild onions but none of them smell like onions when their leaves
are crushed.)

Alliums aren't native this far north but there are some garden
escapees close to the city that overwinter successfully and
propagate in the wild. I had some chives in the yard (in the gravel
and weeds beside the driveway actually) for several years that
finally died the winter that was so long and cold that even the mint
died.

I'm growing garlic chives in a planter on the deck this year. I just
went out for some for my supper omelette and I found a huge big
black slug was eating all my basil. I deemed that to be a capital
offense.

These tacos call for scallions but wild onions would be more
authoritative.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Street Tacos
Categories: Turkey, Mexican, Beer, Tortillas
Yield: 6 Servings

3 double handfuls chopped
leftover turkey

1 md onion; roughly chopped
3 cloves garlic; chopped
3 TB ancho chile powder
1 1/2 ts cumin
8 New Mexico green chiles,
peeled, seeded; chopped
4 TB chipotles en adobo; pureed
12 oz beer
1 c turkey stock
3 scallions; sliced
cilantro

Saute onion until tender and add garlic. Add chile powder and cumin.
Cook until fragrant. Add turkey stirring until just heated. Add
chiles, beer and stock. Bring to boil and simmer uncovered until most
of the liquid is evaporated, about 20 minutes. Serve in flour
tortillas. Garnish with scallions and cilantro.

6 sliced jalapenos can be substituted for the New Mex. chiles.

Recipe By: Kit Anderson

From: Kit Anderson, from the Chili-Heads list serv and Rick Thead's
BBQ List

MMMMM


Cheers

Jim


... Alliums are necessary to life as we know it.

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