Kristen Suzanne would be SO PROUD of me! Kristen is all about raw foods and I can certainly see why that is.
Yesterday I snipped some Dock and a few “Daisylion” leaves and blossoms for a grand meal. Today I will feast on greens from the yard, along with VIOLETS.
Kay Young taught me about violets and the various ways to use them. Kay wrote “Wild Seasons” which is an instruction book on how to eat from the Plains.
Of course, our yard is free from chemicals and sprays so I know these items are safe to eat. I bring the greens and blooms into the house and let them soak in good, pure, filtered water before I give them a final rinse, pat things dry in a fresh tea towel and prepare them.
Here is Kay Young’s Recipe for WILD VIOLET SALAD WITH CREAM DRESSING:
1 cup loosely packed young viotet leaves, stems removed
2 cups loosely packed leaf lettuce leaves
20 or more fresh violet flowers
2 tablespoons cider vinegar
2 tablespoons granulated sugar
2/3 cup heavy cream
salt and freshly ground pepper to taste
Wash the violets and lettuce leaves. Remove as much water as possible. Cover and refrigerate until well chilled.
Meanwhile, combine the vinegar and sugar, stirring until the sugar is mostly dissolved. Add the cream, salt, and pepper and stir well. Chill until ready to use.
Just before serving, toss the violet leaves, lettuce and dressing together. Strew the violets over the top.
*NOTE: the salad may be made using all violet leaves and no lettuce but the contrast of flavors and textures as well as the light and dark shades of green make a much more interesting salad.
YIELD; 3 or 4 servings
It is a “coffee at the picnic table” kind of day. Come on by. We can talk about how to work with a food budget that is funded by the SNAP program-food stamps, food commodities, and food pantries.
Speaking of food pantries, there is an EXCELLENT piece on Write As Rain about food pantries. The author even gives great ideas about the kinds of items that are good for community food pantries to receive. Please stop by and comment there, if you can. Rainy is providing an excellent service and her messages come from a place of love.
Of course, you are always welcome to comment by sending messages to FoodStampsCookingClub@gmail.com and we revel when you take the time to post a comment on this blog.
If you are interested to learn more about raw foods and ways to nourish yourselves with raw foods, please visit one of our partners, Kristen Suzanne.