On Fridays we have “pizza night.” That means that, most of the time, we have a pizza for supper that night.
Last night Cherie made a pizza using plantain, along with feta and mozzarella cheese.
Plantain grows wild here. When I was growing up we called it “grasshopper weed,” and the only thing I knew it to be useful for was making pistols in the summer. (That will only make sense to people who know this plant. Maybe I’ll do a post this summer to explain.)
Leave it to my city-girl wife to teach me that grasshopper weed is food. If you want to see a “before” picture, Cherie has one up on her blog (HERE).
Last week we had asparagus and wild onions on the pizza. I wonder what an organic asparagus and wild onion pizza would cost at a restaurant? It cost us very little. I bought the asparagus crowns and planted them about ten years ago. I don’t remember what they cost, but it wasn’t much. And they have been reliably producing asparagus every year since then. By now they’ve paid for themselves hundreds of times over. And the wild onions? Nature provides them gratis.
We have kale, spinach and baby collards that we could have used on the pizza too. Those seeds cost $1/ounce at our local feed store. The seeds are tiny, so an ounce would probably plant an acre or more. A tenth of an ounce would be far more than the amount necessary to provide a family’s needs for a year. Assuming they’re planted generously, that’s ten cents for a year’s supply of spinach, kale or collards. Now if you’re thinking a dime is a steep price to pay for a year’s supply of fresh spinach, kale or collards, keep in mind that when they go to seed at the end of the season you can save the seed to plant next year. So the ten cents actually buys a lifetime supply. Not a bad deal.
And of course if you don’t have a dime to spare, there’s always plantain and wild onions.