Everyone wants a pristine kitchen counter—it’s the ultimate sign of a sparkly-clean home. But it’s not exactly practical to have a totally empty working surface, either. Not everyone has the cupboard or drawer space to store every single item that’s left out on a kitchen counter—and even if you do, some things are best left out where they’re more accessible. Who wants to sort through kitchen cupboards to find the salt and pepper while cooking?
Making ‘Weeds’ Part of the Food System
11.03.2024 - 14:09 / modernfarmer.com
The summer I was 18, I worked a few hours a week on a small farm just outside of Portland, Oregon. It was a perfect gig for between school terms—I would help harvest things for the farmers market, pick weeds and occasionally round up a turkey that had escaped its enclosure.
Surrounding the immaculate rows of kale that sold well in downtown Portland, some “weeds” would pop up in bunches. My boss told me to pick these plants, called lambsquarters, to make way for the kale, but said that I should feel free to take them home and eat them, as they were actually delicious. I did—there were a lot of nights that summer that I had steamed lambsquarters on top of herby rice and lentils or in a stir fry.
Why couldn’t we bring these into town to sell at the farmers market? It had nothing to do with the taste or nutritional value—lambsquarters are on par with the best of greens. But, simply put, there was no market for these “weeds.” They weren’t trendy like kale, nor did they have an old standby reputation like spinach. And so, even though they grew abundantly without being planted, most of them just went to the compost pile.
Tama Matsuoka Wong’s new book, Into the Weeds, out March 12, resurfaced my memory of lambsquarters with a new curiosity. Not only does she mention them, she lists them as one of the top species to forage. Wong is a professional forager, finding, growing and collecting edible plants, many of which are considered weeds by the general population. She sources many of these plants from her own land—letting plants grow where they prefer instead of in orderly crop rows—and sells them to top restaurants in New York City, pulling them out of the “weed” category and onto dinner plates. After reading her book, which
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