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An hour's worth of milkweed pods


Here are some young, juicy milkweed pods I harvested in about an hour. While many plants are forming pods a fair number also still have unopened flower buds on them. Don't have time to go into more detail or what we'll be doing with these in the kitchen, but will be sure to share that with you later. For now, just wanted to share a few images.



Milkweed for knee strength? I wish...

Just back from the doctor, where I finally discovered why my knee(s) has been giving me fits for so long. X-rays showed a couple of bone spurs, one almost 2" long and broken, on a knee cap that is not shaped quite as it should be. Might have to get it scoped and cleaned, or just continue to live with the periodic debilitating pain...I'm thinking that the scoping is the way to go. The doctor seemed quite surprised and almost "excited" to have seen something on the x-rays that, he said, was so unusual and that he had never seen before. 

So, I decided to buck the "take it easy" route and immediately tramped through a field near my parents' house to pluck a bunch of milkweed flowers along with a handful of tiger lily flower buds from Mom & Dad's place, in order to make a quick breakfast before work. 

Simple: Sautee milkweed flower clusters and lily buds in butter with a little sea salt and cracked pepper, add a handful of spinach picked yesterday from the garden, quickly fry a duck egg, slice up a fat red tomato and badaboom badabing, there you go.

I'll write more about milkweed in the days to come. But for now, it's 90° and time for a lengthy soak in a tub of cold water before work. By the way, as far as I know, milkweed sap has absolutely no inherent attributes that may be beneficial to one's knee joints...I just like eating milkweed.Enjoy the day!


Breakfast doesn't get any fresher 

It's hot on the lakeshore this morning, 84° before 10:00am. Some of the greens are beginning to bolt, so I cut a handful of sweet spinach and peppery arugula, and went around all of the pots pinching basil flower heads off, before things turn bitter.

I also pulled one nice, 6" or 7" yellow squash, the first of the year, from one of the vines. It was fat and juicy. The zucchini and yellow squash vines are putting out a lot of beautiful yellow flowers now, so I plucked a few of those as well. 

With a countertop full of colorful and fresh garden bounty, some big duck eggs, a bowl of fresh peaches Kim picked up the other day, and a bottle of black truffle oil I've been eager to open I decided to make something fun for breakfast.

With two iron skillets heating up I sweated an onion and the spinach stems in butter while crisping a few slices of whole wheat chia seed bread I made the other day in some of the truffle oil (as soon as I opened the bottle - really a metal can - an earthy truffle aroma filled the room...happiness!). When the bread had browned I sauteed the zucchini flowers in the same skillet, added the handful of spinach and the sliced yellow squash to the other pan and began to toss until the spinach wilted. 

Once the vegetables were ready I pulled them from the skillet and added some large chunks I cut from one of the peaches. Then, a little more truffle oil into the pan to fry the duck eggs. Duck egg yolks are so large that I cook them over-easy and let the yolks harden just a little around the edges, otherwise our plates are swimming in yolk when we cut into them. We finished by sprinkling some of the purple Thai basil flower heads on top.

There you go...savory with a little sweet, an underbelly of earthy truffle, fresh greens picked minutes before, and crusty bread. And coffee, of course.