Wild Arkansas

October 11, 2010

Gloria’s Kitchen

Filed under: Gloria's Kitchen, lambsquarters, organic greens, recipe — Tags: , — gloria1083 @ 2:36 am

Wild spinach stuffed chicken breast

1/2 cup wild spinach

2 chicken breast

1/2 cup shredded cheese (optional)

6 strips bacon

2-1/2 tbsp zesty Italian dressing and marinade

garlic powder, salt, pepper

Preheat oven to 375 degrees while preparing mixture and breast

Rinse the wild spinach with luke warm water in drainer, then squeeze out excess water, set aside.

Chop bacon, fry in pan on medium heat.  Cook until brown and crispy.

Remove bacon, but leave grease in pan.  Add the wild spinach and cook on low for 2 mins turning constantly.

Drain. Put the wild spinach on a plate and mince.  Add bacon, 1/2 cup shredded cheese of your choice, and wild spinach in a bowl and mix.  Add a pinch of salt pepper and garlic powder.

Chicken breast-

Wash your chicken thoroughly.  Put your breast on a plate and tilt it to the side, cut down the middle about an inch into the breast.  Stuff with bacon, cheese and wild spinach mixture.

Rub the entire chicken with salt, pepper, and garlic powder.    Use 1/2 tbsp of zesty Italian dressing on top of chicken.  In baking pan coat the bottom with 2 tbsp zesty Italian dressing, place chicken breast in baking pan.

Bake at 375 degrees for 45 minutes covering pan with foil.  Take remaining mixture and place on top of breast finished.  Place breast back in the oven for 5 minutes.  Serve on bed of rice or your favorite pasta.

September 14, 2010

Scouting Siloam

I made it back to  Siloam Springs yesterday and began scouting the area to see what has changed in the past month. I’ve found quite a few edible weeds.

If you use pokeberry to dye with, the season is getting short. The berries are more than ready and beautiful as ever, but you need to pick them soon.

Epazote is going to seed. There are still a few hangers-on, but the next two weeks you may want to start checking plants daily to see if they have turned brown yet, to plant for next year or trading online.

The field amaranth here is almost completely seed. If you have the patience to grind flour, now is the time to collect.

The wide leaf dock is looking beautiful. We just got a new growing spurt, so it’s time for fresh greens.

New mullein – meaning just the new leaf is sprouting. If you’re just collecting leaf, there’s quite a bit of on the edges of wooded areas and along fences.

Last, but not least, the lambsquarters are still leafy. I’ve been collecting quite a bit of it for freezing so if you run across large patches in the area that look a bit thin on leaf, you may have come behind me.

July 17, 2010

Lambs quarters prep

Filed under: foraging, lambsquarters, organic greens, recipe — Tags: , , , , — WildArkansas @ 4:37 pm

Simple is best. I gathered lambs quarters this morning and though I’ve never prepared it, I took a chance and used it as I have other greens.

Thrown in with a bit of oil, salt and pepper to taste, I cooked it until the leaves turned a darker green color (spinach green).

Daughter #1 tried it and said it smells and tastes like spinach. I don’t think so. I think it tastes like lambs quarters, though it does have the texture, color and smell of spinach.

This is a clean, organic green that grows everywhere in NW Arkansas.

The cost of organic spinach at Ozark Natural Foods is currently:

$6.99 lb in bulk

$2.49 by bunch/bunches are from 1-1.5 lbs.

Lambs quarters nutrition information

High in vitamin C, rich in riboflavin, one cup of cooked lambs quarters provides an excellent source of vitamin A, folate, magnesium, potassium, vitamins E, B6, and thiamine. Substantially more nutrients than cultivated spinach.

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