Well, your wait is over. Those milkweed pods are intriguing! This recipe makes a small batch, so its best to make when you have a large portion of milkweed flowers as canning takes a fair amount of time. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Change ), You are commenting using your Google account. Have you been happily eating them for two years now? Now, here is an unusual thing to preserve…but so worth it. The taste of the finished product is a somewhat sweet mix between fiddleheads and fresh green beans. When harvesting wild foods it is also so important not to over harvest as this is a natural resource that you will want to be able to can for years to come. One of the milkweed patches was completely OVERLADED with tender young pods, perfect for pickling! Change ), You are commenting using your Facebook account. They are then ready for use ( Log Out /  Milkweed is one of those plants that I have fond memories for. I’m sure I was the bane of the nearby farmer since a good amount of the seed would land on his fields. Place the drained milkweed flowers and seasonings into sanitized Mason jars. They should be harvested in June when the pods are really small. Remove the brine from the heat and slowly pour it over the milkweed pods. The pickled milkweed pods will last a couple of weeks in your refrigerator. Milkweed pods, after they are picked, begin to toughen in a few hours, and may become unpalatable in a day or less. While the Milkweed plant is … I have always known that Monarchs are dependent on milkweed for survival but I was dubious about eating it but no more, I am now a total convert. ( Log Out /  Place in oven and bake 15 to 20 minutes. Milkweed white is simply the silk and soft white seeds from immature pods. Definitely, time well spent. https://www.greatbritishchefs.com/collections/pickled-vegetables-recipes Update:  They’re gRRReat! In sauces. Cover then process in a water bath for 10-15 minutes. Once completed, take some grated cheese and sprinkle over the pods. Here's a simple way to preserve Maine's summer bounty of wild food. They taste a bit like pickled ochre and have a caperberry like texture. Do not worry, you will not end up like Sylvester with a mouthful of fluff! ( Log Out /  Place the drained milkweed flowers and seasonings into sanitized Mason jars. Instead boil up a couple pots of water and once they are fully boiling, drop the milkweed pods into the first pot. We have not had any trouble with the pickled milkweed we canned…and may I note they were delicious. Give the pods the boiling water/ice-water treatment and chill them in the refrigerator. But just like capers I don't use them terribly often. After the brine has infused for 20 minutes or so, return it to the heat and bring it to a quick boil and turn off. We first realized the potential of stepping outside of our comfort zone and canning wild foods when we came upon Forbes Wild Foods at the One of a Kind Show in Toronto. Matt thinks they’re perfect but I want to cut back on the sugar slightly. All rights reserved. The pickling process differs from recipe to recipe, but the concept remains the same. Milkweed chips. I picked 3 quarts in under 10 minutes and this evening me and the future mother in law canned them up into pickles. Pickling milkweed pods I am planning to pickle milkweed pods, any first-hand experiences? I will admit that once we used the boiled parts in a recipe and the milkweed was cooked again, it tasted even better. All of those make fun capers, but milkweed … Copyright © 2012-2017 Three Lily Foods LLC. Milkweed may create many seeds with each pod but keep in mind to leave several on each plant so it can come back year-to-year. I choose to pickle the milkweed flowers – something I have never pickled before but hey, why not! As a young boy I used to love opening the late summer seed pods to feel the silky soft down inside and watch the wind catch it as I would toss one after the other in the air. Immediately shock the flowers to stop the cooking. If you want to try out the Pickled Milkweed Capers recipe, check out my … Tagged: Chef Frank Giglio, Three Lily Farm recipes, pickling, preservation, canning recipes, wapf, wild food recipes, milkweed flower recipes, recipes from Maine. Keep only the individual flowers. 5. Click HERE for the recipe to make your own pickled milkweed flowers.. Discover (and save!) Cover then process in a water bath for 10-15 minutes. (I used coriander seeds instead of mustard seeds) Milkweed capers are a fun project I’ve been playing with for a few months. Remove the seeds and silk from the boiled milkweed pods. I live in western quebec not far from ottawa. 1/4 tsp dry mustard. As with any foraging of wild plants it is best to do lots of research. We harvested just a few flower heads and when I got home, I started to preserve them immediately. We are sad we don’t have time this year to can more. Eating the pods does not impede on the Monarch butterflies food source. The common milkweed, Asclepias syriacqa, is one of the best known wild plants in North America.Children love to play with the downy fluff in autumn, while farmers despise it as a tenacious weed of hayfields and pastures. Milkweed Shoots A bowl of milkweed pods measuring between 1 and 1 3/4 inches. The two veggies were more difficult so I experimented and conducted taste tests with friends to arrive at the final result. 1 cup bread crumbs. Milkweed pods do have similar cousins but here in Muskoka, Ontario we are certain that we harvested only the Common eatable Milkweed Pods. As you gain experience you’ll start to recognize various features that determine it’s palatability (you’ll inevitably harvest … Spoon in some cream cheese filling until the pod is full. Are they really crabs or some kind of lady apple, I wonder, but then potato potahto I suppose: pickling sounds like a good place to end up with them. 1 tsp chili powder. One year, I pickled some nasturtium seed pods a la capers: they're pretty good. Jul 8, 2014 - This recipe is one of my favourite, gorgeous fall chutneys which combines end of the garden zucchini with tart apples and a nice mix of sp... More information Monarch butterflies love milkweed. When a bit of batter starts to bubble and fry immediately on contact with the oil, you’re good to go. Preserving Projects for the Winter Months, Single Malt Marmalade ~ A Toast to Robbie Burns, 4 cups of milkweed pods ranging in size from 1.5″-3″, a few cloves of garlic to be removed before jarring, process in boiling hot water bath for 10 minutes. While onion is cooking, wash the goosefoot thoroughly and chop into roughly one inch square pieces, removing any really tough stems. Aug 27, 2018 - This Pin was discovered by Sara Lawrence. Yours is the first blog that I come across that gives a recipe on how to prepare and can them. The Milkweed Diaries. This is the first time that we have preserved these pods so our recipe made need to be tweeked…we will just have to wait to see! Have you read about milkweed toxicity? Dip each milkweed pod into the batter to fully coat the pod. All parts we tried after a initial boiling-the shoots, flower buds, and pods-were very tasty and not bitter at all. If you have any other questions…just let us know. Remove from the water then allow the jars to cool at room temperature. 1/2 flour. By Sam Thayer – Milkweed plant isn’t your average weed; in fact, I feel guilty calling it a weed at all. Place the blanched milkweed pods in two 4-cup sterilized mason or Weck jars. Hi! OUR MILKWEED POD RECIPE: 4 cups of milkweed pods ranging in size from 1.5″-3″ wash well and stem milkweed pods; 3/4 cups of fresh lemon juice; 1.25 cups white vinegar; 1/2 cup of white sugar; tbsp of pickling salt; a few cloves of garlic to be removed before jarring; 1/2 tsp black peppercorns; Mix ingredients together to dissolve; Bring to a boil Enter your email address to follow this blog and receive notifications of new posts by email. Add to Favorites . I have gone a little mad for milkweed this summer! Pickle - Although I love consuming milkweed flowers in the summer months, they make for a special treat come January.Putting up a case or two of pickled flowers will add a little taste of sunshine once roots and squashes take over the kitchen. https://burntmyfingers.com/2016/06/21/recipe-how-cook-eat-milkweed-buds Remove from the water then allow the jars to cool at room temperature. ( Log Out /  Likewise, those apples. Chop the prepped pods into larger chunks and sauté or deep fry them for milkweed chips. I do recommend carefully researching the type of wild foods you are interested in preserving before going ahead with it because lots of varieties look similar but can be toxic. https://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882 As artists we get to travel to a variety of shows each year and are fortunate to be exposed to a number of interesting people and food items. Maybe the high heat/canning process dispells it but I thought milkweed was one of those that needed to be boiled and rinsed and boiled again? EAT LIKE A BUTTERFLY, TASTES LIKE A PEA When was the last time you took culinary advice from a butterfly? Bring a large pot of salted water to a boil then blanch the milkweed flowers for 3-4 minutes. I`m curious as to how the milkweed pods turned out. We love the early shoots eaten like asparagus…. Have you pickled milkweed flowers before? You could have knocked me over when I first learned that it was edible. Change ). I am looking at different recipes, they contain conflicting information about boiling to remove bitterness or no boiling necessary. What's your favorite thing to pickle? Ingredients: 2 ½ cups common milkweed flowers, prepared; 2 cups sugar; 6 cups water; Peel of 1 lemon, in long strips *Discard all the stem parts from the milkweed (they contain sticky latex). The fruit recipes were easy as I had made a lots of jams and jellies before. Saturday, October 22, 2011. your own Pins on Pinterest Bring the brine to a boil then pour over the milkweed leaving 1/4 inch space at the top. 1 Tbsp sumac powder Drain well once cooled. Then strain out the pods, discarding the water and drop the pods into the second pot of … Scissors perform this job quickly. We really like them…my husband is shouting “delicious!” I think the recipe could have used a little less sugar but other than that they turned out well. If you are unfamiliar with canning, please review this website. Boil for a minute. Ingredients. Dice the prepped pods and add them to a sauce like a marinara or chili. I have tons growing out here, and have read that they were edible. Reading Time: 7 minutes Milkweed in flower. Sign up to be an affiliate with us here. I’ve preserved plenty of unopened flower buds: nasturtiums, dandelions (personal favorite) chives, and day lilies to name a few. In a large skillet, melt 1/2 cup butter and saute onions until translucent. Milkweed is a delicious wild edible and holds up well to the salty brine. Mature pods vary in size by plant, but generally, under 1.5″ is a good size to start at. Forbes does a lot of cool different foods and is well worth exploring. And, it is important to not over harvest because you want them to be sustainable. I tried out two new pickled peppers recipes, ... Peppers are a great lesson in patience in the garden, starting out from seeds indoors as early as February and only really coming into their prime in September or even early October. I love reading the recipes on your blog. Beyond just culinary uses Milkweed can be used in making garments, the silk in the seed pods makes a great insulator for pillows or jackets and the latex serves many industrial and medical uses. Add 4-5 pods to the oil and let them cook until golden brown. If you have common milkweed in your yard, or can harvest, give this recipe a try. You may have to use a paring knife to split the seed pods. I have made milkweed frittata, a tempura of the blossoms and buds and now i have come to the pickled milkweed pods! Set the battered pods aside and test the oil to see if it’s hot enough. I do not need recipe ideas, unless you have one that you have made yourself. Bring the brine to a boil then pour over the milkweed leaving 1/4 inch space at the top. “I launched my company with four wild products, juneberry jam, cloudberry jam, pickled milkweed pods and marinated cattail hearts. Sauteed milkweed pods: A recipe to delight the forager. Milkweed pods are edible while they are still immature and edible. From what I understand it’s only the common milkweed that you want to use…any others (like swamp milkweed for example) are bitter and best to stay away from. Sorry, your blog cannot share posts by email. Mar 18, 2018 - I love it when places where the earth have been treated unkindly are reclaimed for wildness and beauty! Disclaimer. 5 Ingredients You Should Be Adding to Your Bone Broth! Chop them and add them to a salad or soup. We plan to do a whole lot more next year. All milkweed product (young shots, flowerbeds and pods should be washed vigorously in water, then stored in a covered container filled with water in the refrigerator for at least 24 hours. The immature pods which are more than 1.5 inches long are used to make a unique food product that is called milkweed white at our house. Milkweed Flower Cordial. Pickled Milkweed Capers Ingredients: 1 loosely filled gallon baggie of milkweed bud pom poms (do not remove individual buds yet) 9 cups of water (using 3 cups per day) 12 tablespoons kosher salt (use 4 per day) 2 1/2 cups white wine vinegar Milkweed is a wonderful addition to recipes as a … However, the consistency is excellent and the flavour wonderful. Change ), You are commenting using your Twitter account. Place on a parchment paper lined baking sheet. Combine the ingredients for the brine, stir to dissolve the salt. Post was not sent - check your email addresses! Thanks! You don’t have to do the double boil on common milkweed where it is not bitter. Don't put your milkweed into cold water and then bring it to a boil, this "sets" the latex. even my anti-wild-edibles teenagers love them! The pods or other products are then drained and boiled for 3 minutes and water-cooled immediately to stop cooking.