Wild Edible: Bermuda Buttercup (Oxalis pes-caprae )

Image courtesy of Wikipedia. Photo by MathKnight

It’s Bermuda buttercup season in Los Angeles. Burmuda buttercup, also known as sourgrass, soursop, African wood-sorrel and  many other names, is a member of the wood-sorrel family. It originated in the Cape region of South Africa and is now found all over California, parts of Australia and probably other places as well. Here, it comes with the rain and vanishes with the heat.

It’s a “weed” (Wikipedia describes it as a noxious weed and an invasive species) so if you look it up on the internet you’ll mostly find information on how to eradicate it. It’s true, it’s terribly persistent, because it spreads through underground bulbs. But I think its attractive–usually more attractive than whatever neglected patch of landscaping it has colonized. More importantly, it’s super tasty.

It packs a potent, lemony punch, like true sorrel, which makes it an excellent salad green, and that’s how I use it–raw, in salads. The leaves, stems and flowers are all tasty, but for salads I just use the flowers and leaves. They provide a bright, lemony note which is just wonderfully fresh and tasty with tender new lettuce–springtime in a bowl.

As its true name, Oxalis, indicates, it is high in oxalic acid (as are many more common greens, like spinach), and (mandatory warning) oxalic acid should not be consumed in enormous quantities or if your physician has warned against it for some reason. But its sour nature makes it unlikely that you could stomach enough to hurt you.

Give it a try if you haven’t yet. If this form of oxalis doesn’t grow near you, other edible wood sorrels– or naturalized true sorrel–might. Have a look around.

Note the structure: 3 hearts joined at the center, and the distinctive brown freckles on the leaves.

Oxalis pes-caprae has another use–as a dye. I’m experimenting with that this week, and will talk about the results in a future post.

Los Angeles Bread Bakers Blog

Just a short time after planting–a field of wheat sprouts in Los Angeles County.

The Los Angeles Bread Bakers, that I helped co-found along with Mark Stambler and Teresa Sitz, now has a blog: losangelesbreadbakers.blogspot.com. A big thanks to Saul Alpert-Abrams for putting it together and to Paul Morgan for blogging!

Paul has been writing about the wheat we helped plant at Maggie’s Farm in Agoura Hills, a suburb of Los Angeles on the western end of the county. It’s the second year that we’ve helped farmer Nathan Peitso with planting wheat. We got no crop last year due to either birds or not harvesting the wheat soon enough. We’re hoping for better luck this year.

Thanks largely to Mark Stambler, California has a cottage food law and Paul is also posting videos of a presentation that took place this weekend on how to get a cottage food permit in Los Angeles.

And if you’re in Southern California and interested in learning about bread baking and meeting other bread bakers feel free to join our meetup: http://www.meetup.com/Los-Angeles-Bread-Bakers/. LABB is for everyone–amateurs, pros and people who have never baked bread in their lives. If you’re not in SoCal start up your own bread meetup!

Food Storage as Art

Artist Jihyun Ryou’s work uses food storage techniques from the pre-refrigerator era in a way that’s both useful and beautiful. Her goal is to, “Try to bring your food in front of your eyes” to counteract that tendency we all have to make our refrigerators unintentional composters.

The techniques she demonstrates include:

  • Evaporation
  • Sand, both to keep vegetables vertical and to decrease humidity
  • Using the ethylene gas in apples to keep potatoes fresh

Ryou’s website is: www.savefoodfromthefridge.com

How to Cook Perfect Scrambled Eggs

How do you make perfect scrambled eggs? Two words for you: double boiler. It’s a method I learned from a book I had out from the library, Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto. I can’t say that I read the rest of the book, but the double boiler egg method sure works well.

You melt some butter in a double boiler first to help keep the eggs from sticking. You can also use a pan held over (but not in) a pot of boiling water if you don’t have a double boiler (and I don’t have a double boiler). It takes longer to cook eggs this way, of course, but you get nice soft and fluffy scrambled eggs. You do have to clean the pan immediately or you will invoke the wrath of your spouse when it comes time to do the dishes. I don’t think I’ll go back to scrambling eggs in a pan ever again.

New National Center for Home Food Preservation Blog: Preserving Food at Home

Pumpkin leather. Image from the blog of the National Center for Home Food Preservation.

When I’ve got food preservation questions–about food safety or I need a reliable recipe–I go to the National Center for Home Food Preservation. The Center provides science based food preservation advice and is funded by the USDA.

They launched a blog in November, Preserving Food at Home that is now in my blog reader. Recent holiday-centric posts have covered tips on freezing leftovers, how to ship homemade foods and what to do with a pumpkin surplus as well as the dangers of pumpkin butter.

Home food preservation is very safe but, to be honest, I’ve been alarmed at a few of the questions I’ve received while interacting with the public as a Master Food Preserver. Preserving Food at Home is an important food safety resource and I’m looking forward to reading their weekly posts.

Do you have a favorite food preservation blog? Leave a comment . . .