My Chickweed is Back!

I can't say the thought of colder weather enthralls me, but I AM very happy to see that my chickweed is up and doing well! This is the 'weed' that last spring I was ripping out of my garden, handful after lush handful. What a waste, but I didn't know! This year, things are different. I know it is healthy and nutritious. I know it can be eaten raw or cooked. And, I know that it is DELICIOUS!

Typing 'chickweed' into a search engine brings up all kinds of chickweed pills and seeds and health food stuff. It also brings up numerous pages for killing it in the lawn and garden. Clearly, there are two camps when it comes to chickweed.

It is very important to positively identify anything before trying to eat it. It takes practice, but with time you learn what identifying characteristics to look for, and what sets a particular plant apart from another. The internet is a great source for this info, and there are some really good wild plant identification books out there, such as the Audubon series, and the Peterson Field guides.

I will tell you that chickweed, raw, tastes just like corn silk! I confess I haven't tried it cooked, yet. It has just now started growing nicely and there hasn't been enough to gather for that. I have heard it tastes similar to spinach in flavor, and when I try it, I will let you know how it is. I like cooked spinach, I like raw chickweed...so I suspect I will also really enjoy the cooked chickweed!

Canned Salmon

I have started to be on a bit of a canned salmon kick! I live nowhere near where any salmon run, so I have been buying canned salmon...14.75 oz wild Alaska pink salmon.

Its good stuff. I used to not like it, because it has the skin and bones in it. Finally, I took someone else's advice and just mixed it all up together, and I agree with them...I can't even tell the bones and skin are there. Well...I do remove the vertebra bones. Those just don't mix up well enough to 'disappear'. But, the rest of the bones just finish disintegrating as I mix.

I make the expected salmon patties, but I have included it in Alfredo, and last weekend my son made up a great salmon salad with mayo and homemade sweet relish.

Ingredients are pink salmon, salt. That's it. For a canned product, it appears to be quite nutritious! 80 calories per 1/4 cup, 25% rda of protein, 6% potassium, 10% calcium, 2% iron, and 1 gram of omega-3 per serving.

I have been paying around $2 a can for the pink salmon, 14.75 oz size. The label says '7 servings per container'...but I make about 4 good sized patties from one can.

Ok...another reason why the canned salmon has me a little excited...the expiration dates! This stuff stays in the can for 5 years and it is still ok! The can I have right here beside me expires July 2016. I totally plan to stock up, and rotate out the cans to keep them fresh. In the event of an emergency...bad storm, natural disaster, or who knows what, this is something I definitely want plenty of in the pantry!

Egyptian Walking Onions

These little onions are among the best in garden additions to a homestead! Hardy, prolific, and great tasting...what's not to love?

They are hardy from New England to the Gulf of Mexico...I imagine most places, actually. In my book, 'hardy' means forgiving, but still thriving. It means that the tomatoes and peppers get watered, but I don't even think of watering the onions. And they don't seem to mind!

By prolific, I mean they like to reproduce. They do this in two ways. First off, in either fall or spring, I take the bulb clusters and break them up. Each little bulb will be a whole new cluster of onions by next fall, and should produce anywhere from six to twelve little bulbs, sometimes more. Egyptian Walking Onions also reproduce by flowering and then producing tiny bulbets where the flower was. As the bulbets get bigger, they pull down the stem and plant themselves in the ground...hence the name, 'Walking Onion'.

The green tops or bulbs can be eaten any time. They are great for salads, sandwiches, sushi, omelets, or what have you. Some folks store the onion bulbs inside the house for future use, but I haven't done it. Our winters are mild here, so the onions keep just fine in the garden until I need them.

These onions lend themselves so well to the homesteading lifestyle! If you don't have some already, try to find some and get them in your ground...or even a pot...when possible. If you know me personally and want some of these onions, ask me and I will try to get some to you!