Aprile Ferrer, WWOOFed
on the farm for a couple weeks last season and returned to work at Print recommending my veggies to Print's forager, Meghan Boledovich, who started ordering with me right away. Like all good foragers, Meghan has visited the farm a few times and on the last trip she made the trip with a couple of co-workers, including Print's new Pastry Chef, Amy Hess. We ate biscuits, maple syrup dumplings, big salads, tomato soup and drank hot toddies with hemlock tea. They all helped me clean up last seasons' black plastic laid out for melons, set up the chicken's summer house and seed some brassicas in the greenhouse. Meghan also helped me cope with a problem weed growing out in the field, chickweed.
Chickweed has been a challenge for me to deal with being the first to germinate and seeming to have a freaky ability to stay buried alive without photosynthesis. Meghan told me Chef Charles at Print loves chickweed and sent me a link to an article Chickweed: A Delicious and Nutritious ... Weed
Im not impressed with the flavor but the leaves offer a succulent snappy texture for oral pleasure and the plant is LOADED with nutrients and minerals well suited for a woman's body. I consider it to be a well balanced plant, perfect for a few seconds in my mouth then feeding my body for the hours and hours traveling through my guts. Im not exactly sure how the new appreciation for chickweed will help me control it in the field, but replacing disdain with affection is a good start.