5 thoughts on “1090

  1. Young fiddlenecks treated like baby asparagus: quick steam and butter saute. Yummmm. Add damdoes – leaves (some say young only: I discriminateth not) to salads or stir-fry…the washed and scraped roots of the elders are a treat in seasoning bean dishes and added to soups, stews and chopped up in salads. Yesterday’s weeds we pay high prices for as gourmet veg. I do so seriously need to enroll in a mycology class soonerishly before I become food my my’s themselves. Enjoyed the last two tremendously, Bruce.

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