The O-town Scene

A14 14 O-Town Scene August 7, 2014 As we move into August, the first wave of cultivated garden plants are ready for pick- ing for those of us who garden. But I remind everyone here the next best weedy edible next from dandelion's amazing nutritional virtues is lambs' quarters (Chenopodium al- bum). Ah yes, lamb's quarters, a sure salad staple and great addition to a pesto. Lamb's quarters can be found in cultivated spaces, waste grounds, flower beds and fields; even under the great leafy shadows of zucchini, burdock and hardy weeds, they persist. When this plant shows up in late spring, they always sprout in great numbers and this makes me very happy. Familiarize yourself with proper identifica- tion through all its stages. This entire plant, from leaves to top stems to seeds, are edible raw or cooked from very early on in its growth right on through to its seeding stage, when its spikelike seed clusters turn a reddish brown in August and September. Its alternate branching leaves are somewhat triangular and elongated with lobed edges that resemble webbed goose feet. The leaves also have a grainy powder on their underside and surface. Ounce for ounce, everything about this plant has green goodness and stellar quali- ties. Its all-over green color signifies it's full of chlorophyll (a deodorizer for the body). The green color also means it contains Vitamin A, the water soluble type – beta carotene. In fact, 3½ ounces of lamb's quarters contain around 11,6000 IUs of beta carotene! This same serving contains over 4 grams of protein, 5 grams of fiber, 36 milligrams of essential fatty acids, more than 100 milligrams of Vitamin C, almost 400 milligrams of calcium, some iron, B vitamins and important trace minerals. Next, we take a bite and notice its taste. It ranges from bland to sweet — not sweet like a cookie, sweet like nature intended greens to be sweet. That bland taste signifies some- thing that offers the human body nourishing, calming, soothing and drying up of damp- ness actions. The drying action is one prop- erty the Native Americans took advantage of as a cold tea for diarrhea. Additionally, they also used this as a poultice and applied the leaves to burns; thus, we can also say from this traditional use that lamb's quarters has cooling qualities. Finally, lamb's quarters has a family mem- ber grain that should be mentioned here for relationship of its nutrition, and that many of us may be familiar with: quinoa! Yes, quinoa is a chenopodium too. So this reminds me to not forget to enjoy lamb's quarters as an alternative, gluten-free grain. Remember, please do allow some of its seeds to fall to the ground to support your part in its annual reseeding of itself, for your benefit as well as for nature's. Lamb's Quarters Pesto 2 cups lamb's quarters leaves 1 cup walnuts 1 cup fresh basil leaves 12 to 15 garlic cloves (or more if you like it pasty) 3/4 cup cold-pressed olive oil 1 cup water 1 whole juiced lemon (supports longevity and flavor) 1 cup Parmesan cheese 1 teaspoon salt (optional) Combine first seven ingredients in a blender. Add Parme- san cheese and salt, to taste. Use in any pesto recipe. To share your thoughts or recipe ideas with Marguerite Uhlmann- Bower, email her at 3moonsisters @gmail.com. Lamb's Quarters Pesto Lamb's quarters, or Chenopodium album, are packed with nutrition. tinyurl.com/otownscene Robert Randolph & the Family Band Robert Randolph & the Family Band Golden State-Lone Star Revue Cedric Burnside Project Golden State-Lone Star Revue Cedric Burnside Project ÀÌÀÍÓÇÀÈÒÇ8ÈÂÊÎÒÒÛÀÍÃ ÔÊÄÈÍÒËÎÖÈÍÆ8ÈÀÛÎÑÃÄÑÒ Jerron "Blind Boy" Paxton ÎÑÄËÀÍÃÚÑÁÔÂÊËÄ ÎÁÄÑÓÎÒÒ8ÛÑÀÍÃÎÍÀÍÓÈÍÈ ÀÌÀÍÓÇÀÈÒÇ8ÈÂÊÎÒÒÛÀÍÃ ÔÊÄÈÍÒËÎÖÈÍÆ8ÈÀÛÎÑÃÄÑÒ Jerron "Blind Boy" Paxton ÎÑÄËÀÍÃÚÑÁÔÂÊËÄ ÎÁÄÑÓÎÒÒ8ÛÑÀÍÃÎÍÀÍÓÈÍÈ Tickets: $20 adv; $30 at gate; 17 & under FREE Camping Kids Fun Food & Crafts Kids Fun Food & Crafts Camping Kids Fun Food & Crafts Like us FACEBOOK Follow us TWITTER Like us FACEBOOK Follow us TWITTER 1HOVRQ )ODQDJDQ*URXVH5LGJH.HQQHOV This program is made possible with public funds from the New York State Council on the Arts, which is administered by the Chenango County Council of the Arts, with support from Governor Andrew Cuomo and the NYS Legislature. Also made by possible by the RC Smith and Greater Norwich Foundation c h e n a n g o b l u e s f e s t. o r g c h e n a n g o b l u e s f e s t. o r g The Heart of New York Festivals ®NYSDED For more information visit www.chenangony.org or call 1-877-chenango

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