Tuesday, July 28, 2009
Breakfast is Local and Yummy!
Three fried eggs on a bed of sauteed red dandelions, purple spring onions, wildcrafted glasswort, all from within 15 miles of here (thank you Joy for the bag of glasswort from your forays to the beach!). Delicious and Nourishing . . .
My friend Nan asked:
"I've never hear of glasswort...sounds,,,crunchy. How does it taste, Justine?"
Good question(s?) which I really ought to have answered in the post, but I was rushing because we were getting ready to drive to Seattle to pick up Abigail Rosalyn!
Glasswort is a lot like sea purslane: a bit crunchy and salty--think of a cross between cucumber and olives. Glasswort is smaller "leaved" than sea purslane, in fact it almost looks like horsetail, with it's jointed stems.
The name comes from the historical fact that it was used in glass production by reducing it to an alkaline ash (which is used somehow in the glass making but that part I don't know about, so look here for info and a photo: http://en.wikipedia.org/wiki/Glasswort)