So Milkweed pods are in season now, and Shadow and I got the first ripe pickins' of the season!



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We found a meadow mushroom, picked some Dandelion greens, thistle heads,  & prickly lettuce.

Thistleheads:


Thistle:


I came up with an AMAZING recipe, for the Milkweed pods!

Stuffed Vulvas:


1 cup young milkweed silk & seeds(young being about an inch in length)
1/4 cup thistleheads(optional, as they are very chewy)
1 cup dandelion greens, lightly packed
1 cup Prickly lettuce, lightly packed
One whole adult meadow mushroom(make sure you check your guides to be sure its not a poisonous look-alike)
1/4 cup cooked chicken scraps(preferably from the thighs, as they have more flavor)
Several dashes of soy sauce
Several shakes of Morton's Nature's Seasoning(to taste)
Couple pinches of red chili powder
2 whole garlic cloves, minced, grated or pressed
1/4 cup red onion, sliced, or diced
Several sprigs of fresh white sage, with the sage peeled off the stem
16 large milkweed pods, with the tough silk discarded

Cook the stuffing on a medium temperature.

If you are using the Thistleheads, first lightly toast them until they are blackish, but still have color.

To open the milkweed pods, score the middle where the line is, and pull out the insides with your index finger. Keep the pods intact, minus the one opening.
Boil the young milkweed seeds and silk in water for a few minutes, then toss them in the pan with the thistle heads. Throw in some olive oil, and water to help soften the silk and thistle heads. Throw in your dandelion greens and prickly lettuce quickly, as the prickly lettuce has tough spines that need to soften as well. Add water periodically, almost enough to cover it, but not completely.



Chop up your mushroom, and throw it in.
Add the garlic, sage, chili powder, soysauce, and Mortons seasoning in.

Cook for about 15-20 minutes, until all the ingredients are softened.

Transfer your stuffing to a bowl to cool.
Cook your milkweed pods in the same pan as your stuffing, adding water and olive oil. Cook them until they are soft, but still firm enough to bounce back.

When they are finished, let them cool for a few minutes, and then stuff your pods.
The end result: FUCKING AMAZING.



Note: If you are cooking for a large group of people, double up on all the ingredients. Serves two, unless you are using it as an appetizer.