LAMBSQUARTERS

Lambsquarters (Chenopodium album) is also known as "“goosefoot” and “fat hen.” Although considered a “weed” here in North America, it is an agricultural crop in other parts of the world. Lambsquarters is one of top two nutritious plants according to Michael Pollan, as it is exceptionally high in vitamins A & C, calcium, iron, and protein(1). Substitute in any cooked spinach or chard recipe.

How to Store: store in plastic clamshell or plastic bag in refrigerator, use within 1 week.

How to use: Chop roughly and cook as a vegetable, replace cooked kale/spinach recipe. Seed heads of some varieties can also be fried or cooked.

Foraging tips and further reading: find more information about lambsquarters, see Into the Weeds, pages 77-76.

Recipes: Below are two recipes created by Chef Eddy Leroux in our 2012 James Beard nominated book Foraged Flavor.

Curried Lamb & Lambsquarters Meatballs (adapted from Foraged Flavor)

INGREDIENTS

3 tablespoons olive oil

1/2 large onion, chopped

2 garlic cloves, chopped

3 oz (4 cups packed) lambsquarters leaves

Salt & pepper

1 lb ground lamb or beef

1 heaping tablespoon curry powder

1 large egg yolk

Vegetable oil, for frying

PREPARATION

  1. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic for 3 minutes, or until softened. Increased the heat to high and add the lambsquarters and 1 teaspoon salt. Stirring occasionally, cook for 3 minutes, or until bright green and softened. Turn off the heat and let cool.

  2. Meanwhile, in a large bowl, mix the ground meat with the curry powder and egg yolk. In a food processor, blend the lambsquarters mixture for 1 minute. Stir into the bowl with the ground meat. Mix well. It should look greenish. Using your hands, roll the mixture into 2-inch meatballs.

  3. To cook the meatballs, pour 1/2 inch of vegetable oil into a large saucepan and heat over medium heat. Season meatballs with salt and pepper and brown them well on both sides for 5 to 8 minutes, or until they become dark outside but are still a little pink inside. Test one to make sure it is not raw in the middle.

Lambsquarters Rigatoni Casserole (adapted from Foraged Flavor)

INGREDIENTS

2 tablespoons unsalted butter, plus more for dish

2 tablespoons olive oil

1 1/4 cups rigatoni

1/2 medium onion, chopped

6 oz (6 cups packed) lambsquarters leaves

Salt

1 teaspoon ground nutmeg

1 1/2 cups all-purpose flour

1 cup heavy cream

2 large eggs

Tabasco

1/2 cup freshly grated Parmesan cheese

PREPARATION

  1. Preheat the oven to 400F. Grease a 2-quart gratin dish.

  2. Bring a large pot of salted water to a boil with the olive oil. Add the pasta and cook for about 10 minutes, or until al dente. Drain and transfer to gratin dish.

  3. In a large skillet, melt the butter over medium heat. Add the onion and cook for a few minutes or until softened, then add the lambsquarters, 1 tablespoon of salt, and the nutmeg. Reduce the heat to low and cook for 2 minutes. Stir in the flour and heavy cream, turn the heat to high, and cook for 30 seconds, until almost boiling. Turn off the heat and let cool until warm.

  4. In a food processor or blender, blend the lambsquarters mixture with the eggs until smooth. Season with salt and Tabasco. Pour the mixture evenly over the pasta and mix well. Top with the Parmesan cheese.

  5. Bake for 2 to 5 minutes, or until the cheese has melted and the mixture is bubbling.