June 15, 2007
I love the insect + plant photo genre.
And this one looks so perfectly like a painted illustration for a children's book. Let me add that I also love the genre of photographs that look like paintings.
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Ah, it's the time of year to pick the ripening greenish flower-buds for Milkweed Soup, a delicacy that my Native American husband and his family enjoy right around the anniversary of Custer's Last Stand.
Tell us the recipe!
The flower buds have to be picked when they are green. Don't use the buds if they exude a milky substance or if the flowers have appeared. Milkweed buds have a very unique taste. Each family has their own version and my husband makes his with water, salt pork or bacon, milkweed, and onion. Most Native dishes that I've tasted are not highly seasoned. My husband tells me that when he was growing up, salt was used very sparingly.
It is also interesting to note that milkweed's Latin name, asclepius, is also the name of the Greek God of Medicine & Healing.
Thanks for the link, Ann. Now, to work up the courage to try some Milkweed Soup. Last year I started eating purslane, so maybe it's time to move on to another of my weedy plants.
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