I hope you had a wonderful week off!

We spent the time in Santa Fe, and I was amazed to find the same edible weeds in the southwest as here in Pittsburgh: purlane, dandelion, red clover, daisies, lambsquarters. Wow!

But now that we are back east we have a wonderful share for you this week, which includes:

• purslane
• day lily buds
• black raspberries - yum! *NEW
• plantain leaves
• plantain lavender salve
• chicory leaves
• yellow dock seed flour

Let’s start with what’s new this week: Black raspberries! I don’t think I need to tell you what to do with these: YUM!

black raspberries

We have lots more purslane for you this week thanks to urban organic gardener Erin’s wonderful generosity and abundance of gorgeous purslane! Make sure you eat it all and get a boost from its plentiful omega 3 fatty acids. I love to add it to a tomato feta salad. It makes a great addition to any salad or smoothie.

We also have a couple special things for you this week: plantain lavender salve (to soothed skin, perfect to use on itchy bug bites or rashes like poison ivy, or burned or painful skin) and ready-to-use yellow dock seed flour!

plantain salve and yellow dock seed flour

The salve is a blend of extra virgin olive oil and plantain leaves, heated to melt some grated beeswax, and then with lavender essential oil added as it cools.

making plantain salve

The yellow dock seeds are just like week 10’s share, only this time we ground it into flour for you. So now you just add it to any bread, biscuit, cookie, muffin or pancake recipe! Make sure you try these gluten free yellow dock biscuits I made a couple weeks ago…they were delicious!

yellow dock seed (left and surrounding) and yellow dock seed flour (right.)

Gluten Free Yellow Dock Seed Onion Jalapeno Cheese Biscuits

We also have some greens for you this week: chicory greens, which are quite bitter, and plantain greens, which are bland/slightly sweet. These can be chopped and added to soup or salad, or cooked. You can also of course make more salve or oil from the plantain.

Finally the day lily buds again, which I truly love sauteed in olive oil with a little garlic. They can be added to any soup or stir fry as well.

Enjoy your share this week!

Love,

Melissa