-=> Mike Powell wrote to DAVE DRUM <=-

 > Imagine that. After his accusations on his BBS that you had cut his
 > feed because he's a Donnie Trumpf sycophant. And stating he was going
 > to find a European feed.  Bv)=

 MP> FWIW, I also connect with Janis.  I had a few days where I had trouble
 MP> connecting, which was about the same time I think Ed thought he had
 MP> issues. Just about the time I started to worry about whether or not
 MP> something had happened to Janis or her system, connections resumed and
 MP> have been fine since.

 MP> To keep this on topic, has anyone here (who doesn't spray their lawn)
 MP> ever tried harvesting and using some of the greens that grow in their
 MP> yard? There is supposed to be a leafy green that grows here wildly that
 MP> is good in salads (wish I could recall the name... running slow
 MP> today!), and we have tons of the little wild onions/chives that come
 MP> out in early Spring.

Raises hand. Dandelion greens, of course - both as salad greens and as
part of a cooked dish. Wild onions/garlic. Onion leaves are flat while
garlic shoots are hollow. But be sure they have the characteristic pong
of onion or garlic or you could have a toxic lily. Chickweed - you can
use it anywhere you'd use spinach. And burdock/curly dock can be used
in place of collard greens - but be careful the leaves contain oxalic 
acid - more the more mature the leaf. Use only young leaves - with 
caution and do not eat raw..
 
 MP> I did try to use the onions once in a salad with mixed results.  I
 MP> maybe pulled them too soon.  They smelled like they were ready, but
 MP> they were not very strong tasting.

The greens seldom are. It's the bulbs where the flavour is concentrated.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scapes & Garlic
 Categories: Vegetables, Herbs, Meat
      Yield: 4 Servings
 
    1/2 c  Sliced elephant garlic
           - scapes *
      1 c  Edible pod peas (from your
           - garden, of course)
      1 tb Chopped green garlic, or
           - whatever you have
    1/2 c  Any other stir-fry vege you
           - have - celery, onion, bell
           - pepper, etc.
      2 ts Dry ginger
           +=OR=+
      1    (1") fresh ginger root;
           - chopped
           Salt
           Pork, beef or chicken strips
 
  * Use the lower tender part of the elephant garlic scape.
  Slice thinly on the diagonal. When slicing, start at the
  bottom of the scape. Then you can feel through the knife
  when you get to the tough part of the stem.
  
  Saute the scapes, garlic and hard veges until just
  starting to soften. Add meat, cook until just done. Pour
  in 1 cup water or chicken broth. When hot, thicken with a
  couple of teaspoons of cornstarch mixed with 1/4 cup cold
  water. Add peas and soft veges. Steam for 2 minutes.
  Serve over rice. Yum.
  
  You can also season with your favorite Thai seasoning
  blend.
  
  RECIPE FROM: http://wellhousegarden.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's called cauliflower; it's NOT ghost broccoli.
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