I grew up surrounded by people who loved nature and the outdoors, which undoubtedly shaped my own passion for it. Camping, fishing, hiking, and canoeing trips were all standard fare in the summertime. If I wasn’t off on one of those, there was a good chance you would find me down by the lake in my neighborhood netting up mosquitofish and baby bluegill, or off exploring the undeveloped fields trying to identify all of the plants and wildlife I found. Coupling this with my adventurous eating habits meant me taking an interest in foraging for wild foods was all but inescapable.
One of my favorite benefits of foraging (aside from the free food aspect), is that you can get a hold of some some truly unique ingredients that are also stunningly easy to find when they are in season. One of my favorite early summer wild foods are milkweed flower bud. Common milkweed (Asclepias syriaca) is found throughout most of North America. You have probably seen it growing on the edge of farm fields, along roadsides, in that weedy patch in the park, or even in your back yard. My point is, when it is in season, it is true to its name: common. Several parts of the milkweed plant are edible at various stages, but for this recipe we are interested in the clusters of unopened flower buds that appear mostly in the early weeks of summer (typically mid-to-late June into early July here in the Chicago area – I know it’s August now, but we’ve had a number of other recipes that people have been asking us to post, so this one got pushed back). What they are like from a culinary standpoint is a bit tough to describe – my best comparison is a combination of green peas and a very mild version of broccoli.
This particular recipe was a bit of an “off the cuff” creation that Chele and I put together from some items she had on hand in her kitchen to go along with some milkweed I had collected in order to introduce her to it. We cooked it up with a little opo squash she had leftover from another recipe, and served it over gnocchi with a little coriander chutney. We enjoyed it so much that we went out and collected more milkweed so we could make another batch as soon as we could. To save time, we used these frozen cauliflower gnocchi from Trader Joe’s, but feel free to use whatever variety you prefer (or make your favorite recipe from scratch, if you want to get fancy). The chutney we used was this prepared variety from Laxmi, which has become one of our favorite condiments lately. We are looking into how to make our own to share in a future post, but for a store-bought version you really can’t go wrong with that one. (*Note – we left the chutney out of our photo since we felt it obscured too much of the rest of the dish).
Disclaimer: This post assumes you know how to safely and properly identify, handle, and collect Common Milkweed. Eating the wrong plant – or the wrong part of the correct plant – could result in illness or other harm. Gastricurious only posts recipes for foraged foods that we know to be safe, but the reader assumes all responsibility for the safety of themselves and anyone they prepare foraged foods for. Please make sure you know what you are doing before you start bring wild foods into your kitchen! Also, be sure to check any local laws and regulations regarding collecting wild plants, and only collect from areas where you are authorized to do so (Gastricurious most certainly cannot be held liable for whatever happens if you are confronted by a shotgun-wielding landowner who does not take kindly to trespassers).
Gnocchi with Milkweed and Opo Squash
Ingredients
- gnocchi (packaged or homemade – enough for 2-4 servings)
- 2 cups milkweed flower buds
- 1/2 opo squash ,diced
- 3 Tbs ghee
- 1/4 cup cooking sake
- 1/2 tsp shallot pepper
- 1/2 tsp sumac ,ground
- coriander chutney (prepared or homemade, for serving)
Instructions
- Remove the large central stems from the milkweed flower buds (they contain the sticky, white sap that gives milkweed its name. It is bitter and not something you want in to add to your dinner). Wash thoroughly to remove any remaining sap, and inspect carefully for any bugs or debris hiding between the buds. Place in a mesh strainer and set aside to allow them to drain while preparing the rest of the ingredients.
- Prepare gnocchi according to package directions for boiling method. (Or use your favorite homemade recipe). Set aside and keep warm.
- Heat ghee in a large pan over medium heat.
- Add squash to pan and cook for 2-3 minutes. Add milkweed, sumac, and shallot pepper. Saute for an additional 2-3 minutes.
- Reduce heat to low and add cooking sake. Continue cooking for 5 minutes, or until sake has been fully absorbed and vegetables are cooked through (squash will be translucent, and the light green parts of the milkweed will have turned to a brighter green).
- Remove from heat. Toss gnocchi together with vegetables. Stir in coriander chutney to taste, or serve it on the side to allow everyone to adjust to their own preference.
Notes
- Common Milkweed forms flower buds in the early summer (from June through early July here in the Chicago area). They are best in this recipe when they are young and fairly compact, but older, looser bud clusters will work just fine.
- If milkweed is not available (or foraging for wild foods is not something you are comfortable with), the best substitutes we can think of are broccoli florets or rapini/broccoli rabe. The flavor and texture will be quite different, but they are probably the closest approximation you will find among commercially available produce.
- Opo squash have become fairly common finds in many supermarkets in recent years. Check for them in the specialty produce area, or alongside other summer squashes. If you can’t find one, zucchini or yellow squash can be substituted.
