'Lettuces and other salad greens', illustration by Alice and Martin Provensen for James Beard's Fireside Cook Book, 1949. Shown here, Romaine, Chickory, Boston, Lettuce, Lamb's Quarters (!), Spinach, and Leaf Lettuce. (Press enlarge--plus sign--to see better.)
Use the leaves raw in salads, or cooked in soups, in mixed cooked greens, or in any dish that calls for cooking greens. Lamb’s Quarters are susceptible to leaf miners; be careful to harvest plants that are not infested. Although Lamb’s Quarters are best before the flowers appear, if the fresh young tips are continuously harvested, lamb’s quarters can be eaten all summer. Lamb’s Quarters is also called Pigweed, Fat Hen, and Goosefoot.
Many people see Lambs Quarters as nothing more than a common weed, never realizing that a tasty and nutritious green vegetable could be enjoyed, free for the picking. Lambs quarter, sometimes referred to as goosefoot for the shape of its […]