Have I mentioned how much I love the farmers market in Athens, OH? Well, I’m saying it now! This place is amazing for fresh, organic, family-farmed produce! The farmers are all so friendly and willing to talk about their goods. Have you thought about where your food comes from? Anyway, my good friend Greg Howard from Gibson Ridge Farms gave me some chickweed last weekend and I decided to experiment! I came up with this simple, easy to make, delicious salad! Don’t eat too much though. Chickweed is a diuretic, and too much can make your stomach upset. It is jam-packed with nutrition and has many natural health benefits! Anyway, I could talk all day, here’s the recipe!
3 ounces of chickweed (1 cup-ish)
1 tbsp. olive oil
1 tbsp. lemon juice
1 tsp honey
1/4 tsp minced garlic
pinch of salt and pepper
2 tbsp. of feta cheese
1. Wash the chickweed thoroughly.
2. To make the dressing, mix together the olive oil, lemon juice, honey, garlic, salt, and pepper until well blended.
3. Pour the feta and the dressing over the chickweed. Voila!
BONUS RECIPE: Chickweed tea, great for seasonal allergies and asmtha (my roommate says it really did the trick).
1 cup water
1 ounce chickweed
2 tablespoon lemon juice
1 tsp LOCAL honey for sweetener
Bring water, chickweed, and lemon juice to a boil then turn the heat down to medium and let it simmer for 5 minutes. Drain the chickweed from the water into a cup and add honey for sweetener.
Let me know if you have any chickweed recipes or have any suggestions for other out-of-the-ordinary foods I can make recipes with! 🙂