Give Weeds a Chance! Didi Emmons on Earth Eats Radio
“I consider ‘weed’ to be a politically incorrect term. There’s no biological definition of the term ‘weed’, it’s really a value judgment.”
That’s the opinion of Harvard scientist Peter Del Tredici, and chef Didi Emmons couldn’t agree more.
In her latest cookbook, Wild Flavors, Emmons shares many recipes using “feisty, flavorful, and nutritious” plants formerly known as weeds.
In this episode of Earth Eats Radio, she talks to host Annie Corrigan about a few of them, and how the eccentric farmer Eva Sommaripa taught her to walk on the wild side of the produce aisle.
You can forget about waiting for your wine to ferment because we have a recipe for dandelion beer that will be ready in just a week! Who knew those weeds in your back yard could make such a fun beverage? Not to mention they’re packed with health benefits: “It’s mostly used as a tonic (the…Read More
Memorial Day is one of America’s first “BBQ Holidays” of the year. It’s finally warm enough to grill outside in most of the country, and almost everyone has the day off to bask in the glory of the coming summer. Treat your tastebuds to an ethical feast: grill up some grass fed steak this year!…Read More
Heads up: you definitely don’t want to be spraying weed killer on your dandelions. If your lawn is a total dandelion breeding ground, you are so close to having some delicious wine! Get out there and pick some so you can get started on fermenting a batch of flower wine. This drink is not only…Read More
Have you ever stumbled across wild strawberries? Growing along the sunny banks and around a forest edge, along roadsides, hillsides or even in your own back yard, wild strawberries are delicious. Wild strawberries are much smaller than those hollow, crunchy, off-season truck farm monstrosities most of us allow to pass for strawberries. Cultivated in-season berries, the…Read More