A Peck of Pickled Milkweed

August  3, 2012

 

Just when you thought you had a pretty decent handle on what was edible, milkweed steps in to throw you off. That’s right -- the pillowy-filled pods, the ones that make an appearance in old-world watercolors and fairy tales, are soon making an appearance on tables. How do you cook it? Hungry Ghost promises it’s good in frittatas, in tempura, and when you pickle the pods. And if you’re not sure where to start, they have a recipe, too. If you try it, be sure to report back. 

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where the wild things are. no. 20. pick a peck of pickled milkweed. from Hungry Ghost

 

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Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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