|This week's weed: the Thistle|
You can eat the stem, the leaves (once devoid of the nasty spines) and the flower (pretty much like an Artcihoke heart). The best time to pick these for eating is in early spring when the plant is young and the stems are not very fibrous. They can be eaten raw or cooked. In fact there are some Italian recipes for Thistle stems in Tomato sauce (of course).
In any case, we had to try this. We decided to try a young stem. The idea was to cut the leaves off, peel the stem and simply eat it raw.
|Prepping a Thistle stem with our trusty Vendetta knife|
So for the taste of the Thistle....actually really good! Not just your typical green, it has a very mildly sweet and nutty taste, a bit like Artichoke! We'll definitely have to pick more next Spring and try some Italian recipes. This could be a great culinary experience.
Meanwhile on the farm, it looks like it will be a great berry season. Although we had zero Blackberries last year, it looks like we will be overwhelmed this year.
|Just like the Black Currants, we should be overwhelmed with Blackberries this year|
|Our posts are being pulled down by the weight of our Yellow Raspberries|
|Wild Black Raspberries ripening|
|Wild Grape flowers on a vine climbing a tree|
|Time once again to pick our Lavender.|
|The Pickerel Frog|
On the 26th, the Tea Room will also be closed for a private event.
Finally, we'll close with a picture of someone enjoying our stone bench overlooking the berry fields.