It’s a great time of year to hop over to your friends garden and swoop up some healthy, free, delightful wild foods. Wood sorrel is one of my faves. It’s easy to eat heaps as it isn’t at all bitter and has a lemony zing akin to parsley-lemon zest gremolata.
“You’ll find wood sorrel in all parts of the world; species diversity is particularly rich in South America. Humans have used wood sorrel for food and medicine for millennia. The Kiowa Indians chewed on wood sorrel to alleviate thirst, and the Cherokee ate the plant to cure mouth sores. The leaves are a great source of vitamin C. The roots of the wood sorrel can be boiled. They’re starchy and taste a bit like a potato.” source
I also harvested some delicate young spruce tips today on our walk. I’ll be posting a recipe tomorrow on how to capitalize on the only time of year you can eat evergreen needles. Citrusy, fresh and a unique addition to any dish.
My standard breakfast frittata ( a staple around here) consists of 3 basic principles.
1. Sweet potato or potato crust- I use a large grater so they cook up pretty quick.
2. Whatever vegetables/meat that need to get used up, often leftovers from the night before.
3. Pastured Eggs whipped up with whatever herbs and spices one fancies & sometimes a bit of good cheese.
Just cook the potatoes in some coconut oil, this only takes about 3-4 minutes if you grate them. Add your vegetables and let them get all steamy with the lid on. Finally add your egg mixture and spices, let the base cook for 2 minutes before popping under your broiler to finish cooking the top. Voila, breakfast pizza, and easy to take to school or work for lunch too!
For this Goat Cheese, Wood Sorrel & Broccoli Frittata I made a fresh raw milk goat cheese from a friend who raises lovely, happy little goats. Trust me, it’s a surprisingly easy process. You can take a look at the recipe over here.
- 1 Tbs coconut oil
- 1 medium sized sweet potato or yam, grated
- 2 cloves garlic, minced
- 1 small head of broccoli broken up into pieces
- a handful or chopped wood sorrel or other green
- 4 eggs ( add 2 per extra serving)
- tsp. thyme
- tsp. basil
- salt & fresh cracked pepper
- 1/3 cup fresh goat cheese crumbles
- green onion for garnish
- Set your oven to broil.
- Melt the coconut oil and add your sweet potatoes or yam to cook covered for about 4 minutes.
- Next add in your vegetables and cover 3 minutes just to let them steam a bit.
- Whisk together the eggs, herbs, salt and pepper.
- Add the eggs, swirling the pan to make sure it's evenly coated.
- Now top with goat cheese and cover for another 3 minutes.
- Pop under the broiler to finish.
- Top with chopped green onions