Grasshopper Weed Pizza

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.

IMG_6558

My half

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.

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21 comments on “Grasshopper Weed Pizza

  1. Deb Weyrich-Cody says:

    Your “Grasshopper Weed” is also good for (a LOT more than pistols; ) http://pfaf.org/user/Plant.aspx?LatinName=Plantago+major
    But a buck an ounce, really? Is that just the price for commercial growers, or everyone? Holy smoke! And then they turn around (the seed houses) and charge home gardeners what – 1.25$, 2$, 2.50$ a packet, depending – for what could be chaff in the palm of your hand… Geez, talk about highway robbery!
    Time to go pick me some weeds!; )

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    • Deb Weyrich-Cody says:

      Oh, and can you show us what “Wild Onions” look like, please?
      Fingers crossed your Open House is wildly successful and the weather cooperates today. I’ve don’t think I’ve ever seen a more beautiful blue than the sky outside this morning, so hopefully yours is too!

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    • Bill says:

      Yes I know that now, but didn’t when I was a kid.
      That price is good for anyone. Just tell them you want some “salad seed” and they’ll measure out whatever quantity you want for $1/oz.

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  2. Sue says:

    Sounds like half the fun is coming up with combos! Hubby and I enjoy homemade pizza every Friday—he LOVES my pizza. I don’t get very creative–but I think you guys have inspired me to try other toppings.

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  3. valbjerke says:

    Plantain make an excellent styptic. Pick and dry the leaves, whiz into a fine powder (a coffee grinder works well) – store in a dark jar. Can use on animals as well. 😊

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  4. ain't for city gals says:

    My husband and I often to that “I wonder how much this would cost in a restaurant” game. We have lettuce coming on so fast 24/7 that we could practically live on that right now. And thank you for the link to Cheri’s blog…looking forward to reading her past and present posts…

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    • Bill says:

      I think it’s good to stop every now and then and consider the monetary value that many people place on the things that are routine for homesteaders. It ties into Cherie’s recent post about how people work to buy the things that they don’t have time to produce themselves, because they’re too busy working to buy the things they don’t produce themselves. Our lettuce is about one week away. It’s starting to look really yummy. 🙂

      Liked by 1 person

  5. Joanna says:

    I had an omelette tonight with eggs from our free range hens and not the ones in the ark. They were fried with spring greens – dandelion, bittercress and nettles . Quite tasty and quick

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  6. Pizza is a favourite around here too. Never tried plantain on it, I have to admit. But we’re pretty adept at making leftovers into amazing pizza, and we often use home made pesto as the base instead of tomato sauce. We learned in Italy that pizza doesn’t have to have a lot of sauce to be pizza,that was also where we learned to try atypical toppings – a favourite with us is spinach and feta. We haven’t bought pizza in years. Home made is just too delicious. And as you say, toppings from what’s on hand, either in the pantry, the garden or even, in your case, growing wild.-well, it doesn’t get better than that.

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    • Bill says:

      Spinach is one of our favorite toppings too. We’ve been fortunate lately to have mushrooms to use as well. Cherie has made it with pesto and we’re fortunate to have homemade tomato sauce to use as well. As you say there are plenty of delicious options when it comes to pizza toppings!

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  7. Farmgirl says:

    That crust looks amazing. Perhaps she has shared the recipe on her blog? I will have to check out her writings! As an herbalist, we also use plantain to heal wounds. Weeds are wonderful.

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  8. All of the plantain that grows here at the house comes up in the gravel driveway and is a little tough so it all goes to the chickens. I think we’ll have better luck topping our pizzas with the plantain at the farm.
    We love pizza night too – our current favs are “greens, eggs and ham” – I top a homemade whole wheat crust with olive oil, load on fresh arugula, toss on some thinly sliced and fried crisp guanciale (home-cured pork jowl) and top it all off with a few fresh eggs on top. The crust needs to be thin so it cooks through and the eggs don’t overcook. The other is roasted tomatoes, arugula and fresh mozzarella. Instead of sauce I brush the crust with the oil from the roasted tomatoes. YUM!

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    • Bill says:

      Arugula is one of our favorite toppings! Absolutely delicious on a pizza (as you know).

      Your pizza sounds amazing! Because Cherie is vegetarian, we don’t put meat on ours but the guanciale sounds delicious. 🙂

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  9. EllaDee says:

    Homemade pizza is the best. I’m looking forward to learning about and eating native foods… I’m not sure about the G.O. but adding them as pizza topping might help.
    I think, I hope I hope I have been able to set up a feed to Cherie’s blog… I haven’t been able to figure out how to follow Blogger sites as we do for WordPress.

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    • Bill says:

      I prefer Word Press to Blogger. Ease of following is one of the reasons. Most of the time I use bookmarks to keep track of favorite Blogger sites. Hopefully your feed will work. She posts some good stuff. 🙂

      Like

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