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Common Edible Wild Plants - Part I

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Common Edible Wild Plants - Part I: "Sitting at nature's dinner table, most would be surprised at the goodness and variety of the bounty. By learning about just a few wild edible plants, you'll soon be able to recognize them, and never have to be worried about being hungry worldwide, as many wild edible plants are commonly found around the world.

Don't try to learn them all in a short time, learn a few well, and add to your list of nature's wild dinner table from time to time." 4 videos.

By Jerilee Wei

Recipe: Cornmeal Waffles with Savory Butter

Image by Marilyn M via Flickr

Photo of a cornmeal waffle with pecan butter, yum! We have wonderful pecans here in Louisiana - a favorite brand is Bergeron's.

From Denny: Louisiana has a large German population from the past century. We love sausage down here be it French, German or even Polish versions. These easy waffles are just the ticket for a savory side dish for an easy weekend meal combined with grilled sausages.

From: Eating Well in a Busy World by Francine Allen

Yield: Serves 8


Ingredients for Waffles:

3 eggs

1½ cups buttermilk

6 Tablespoons unsalted butter, melted

¾ cup cornmeal

1 cup self-rising flour

1½ Tablespoons sugar

1 teaspoon baking soda

½ cup grated Cheddar cheese


Ingredients for Savory Butter:


½ cup unsalted butter, softened

1 teaspoon dry mustard

1 Tablespoon or more fresh snipped chives

Dash of Tabasco sauce (more if you are from Louisiana!)


Directions for waffles: Preheat the waffle iron. Put a large platter in the oven to heat.

Mix together the eggs, buttermilk and butter. In a separate bowl, stir together the flour, sugar, soda and cheese. Add the dry ingredients to the liquid; stir gently until the ingredients are combined. Cook the waffles in the waffle iron according to manufacturer’s directions. Cut the waffles into pieces that can be handled like bread. Transfer each to the warm platter as they are cooked, loosely covering with foil so they don’t dry out.

Directions for Savory Butter: Meanwhile, blend together the butter, mustard, chives and Tabasco in a food processor or blender. Serve the waffles with the butter.

Per serving: 366 calories, 26 grams fat, 145 milligrams cholesterol, 438 milligrams sodium.

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Recipe: Fig Preserves Cake

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Fig Preserves Cake

From Denny: Folks in Louisiana love to grow their own fig trees, often right in their front yard for all to see and often share, as these trees, once mature, produce quite a bit of fruit. This is one of those favorite kinds of cake so loved in Louisiana as it is a bit of French heritage handed down over the generations: soaked syrup cake!

Fig Preserves Cake


From: Debbie Malone


Ingredients:


2 cups flour

2 ½ cups sugar, divided

1 ½ teaspoons baking soda, divided

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon ground cloves

1 cup vegetable oil

3 eggs

1 ½ cups buttermilk, divided

2 teaspoon vanilla, divided

½ cup chopped pecans

1 cup chopped fig preserves

1 stick butter (1/2 cup)

1 Tablespoon corn syrup


Directions: Sift together the flour, 1 ½ cups sugar, 1 teaspoon of baking soda, salt and spices. Add oil and beat well.

Add eggs, 1 cup of buttermilk and 1 teaspoon of vanilla and beat well.

Stir in nuts and fig preserves.

Pour into a 9x13-iinch baking pan that has been sprayed with nonstick vegetable cooking spray. Bake in a preheated 325 degree F. oven for 45 minutes. Leave in pan.

To make sauce, combine 1 cup of sugar, ½ cup of buttermilk, butter, corn syrup, ½ teaspoon of vanilla in a large saucepan. Bring to a boil and boil for 3 minutes.

Pierce cake all over with a fork and pour hot sauce over warm cake.