|Dandies, Lamb's-quarter, Daisy, Oregano, Wood Sorrel, Garlic Chives, Dame's Rocket|
There are apple, plum and pear trees living on my lawn.
Songbirds nest in maples and bring their babies to the seed feeders, who in turn do the same. An occasional bunny, turkey or quail, stops by.
I consider this a success, but it hasn’t been all roses and kittens.
There was the double-down disaster that was the first two lilac hedges (wrong species for our sub-climate).
Peaches and sour cherry starts were run over twice in two years by the lawnmower.
Gooseberries, blueberries, elderberries? We have the wrong type of soil.
Nowadays, there’s heavy shade to contend with and I didn’t divided the irises or lilies in decline.
Plants thriving at this level of neglect are hostas, weeds, and wildflowers.
This week, garlic chives busted out all over. A twenty-year old oregano patch struggled to make it just one more season; wood sorrel (sour grass) and Lamb’s-quarter (pigweed) came up. *
Each became an ingredient in my lawn-pesto recipe.
My mother’s reaction to this news, ‘You’re eating weeds now?’
Yes, yes. I am. And, they’re delicious!
*Lamb’s-quarter tastes like mild spinach and can be used fresh or cooked.
|Weed and Wildflower = Pesto|
Makes about 1 Cup
1 Packed Cup Mixed Greens (Lamb’s-quarter, Garlic Chives, Wood Sorrel, Oregano)
¼ - ½ Cup Sunflower Oil
2 – 4 TB Grated Hard Cheese (I used Comte)
1 TB Hemp Seeds (or pine nuts)
Wildflower Petals: Dame’s Rocket, Dandelion, Garlic Chives
Pick and wash your greens. Let them drain in a colander to give any hitched-a-ride insects the opportunity to vacate the premises.
Place all ingredients (except oil and petals) in a food chopper fitted with a blade.
Slowly drizzle in oil with the motor running until you have a serviceable paste.
Process, taste, adjust for salt.
Stir in flower petals.
Store under refrigeration.