– a whole lot of fresh garden cilantro with juicy stalks
– about 5 or 6 whole chard leaves fresh the garden, green, ruby, and yellow
– about 5 or so dark green dino kale leaves
– a whole head of an heirloom lettuce from the garden
– a large pinch of fresh rosemary from the garden
– a large handful of chickweed and cleavers from my patio/kitchen garden
– a pinch of fresh oregano from my patio/kitchen garden
– a pinch of fresh lemon balm from my patio/kitchen garden
– one whole organic apple
– one half lemon (with peel, pulp, seeds, everything) from the garden
– one teaspoon local wildflower honey
– one half teaspoon sea salt

enough water to make it a drink, not a milkshake.

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The mango one tasted better for sure, but  no trouble at all getting down the same quantity of green smoothie.

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If I had to name this recipe it would be “spring cilantro mango”.  Or what about “cilantro mango tango”?

In a large vitamix blender I put:

– Fresh picked cilantro — leaves, stalks and several fresh “tips”, where it’s light green and juicy (where the plant is starting to send up its flowering stalk).  A lot of it, not just a dab for taste, but I filled a good third of the blender full.  I love cilantro.

– A bunch of medium sized spring growth of three different types of “wild” chard in the garden. Yellow, ruby, and white.

– A whole bunch of perfect, crispy heirloom lettuces.

– Two large collard greens

The various greens above were all picked by me from the garden and were organically grown in various composts, enriched with azomite natural mineral clay.  Picked minutes before blending.

– One half a lemon from a tree growing a few feet from the above greens — rind, juice, seeds, the whole half lemon

One organic apple

One peeled mango

teaspoon or so of pre-Fukushima kelp powder

teaspoon of sea salt

tablespoon of pine pollen harvested by me locally a few weeks ago

1/4 cup or so of chia seeds

About a pint or two of reverse osmosis purified water.

Blend and drink.

It tasted so good to me — I went to pour another glass and discovered it was all gone.  It was almost the entire large vitamix blender full in about 15 minutes. And I was wanting more!

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The Launch of Good Weeds

From my own personal cache, I’m offering some locally foraged edibles through my new online store. 

On the Good Weeds Etsy store, created with the help of Lauren Henry, you can now purchase roasted bay nuts, pine pollen and elderberry tinctures.  More to come, including salsify seeds, a tincture for dreams, and horseweed spice!  Click here to visit the new online store!  Everything was made and locally foraged by me in the Bay Area, California.

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Local Staples: Acorns July 29, 2012 $25 (Lafayette) (Crash course in turning acorns into food)

Food Walk:  Forage for Autumnberries!  August 19, 10am-12 am $40 (Lafayette, CA)

Autumnberries have many names.  Elaeagnus, Autumn Olives, and locally “inside-out berries.”  These plants are amazing!  They fix nitrogen in the soil, grow with little or no care, produce ridiculous amounts of fruit that are unique and delicious.  They are also nutritionally considered to be super food, not only with omega 3 fatty acids (very rare plants) but also 17 times the lycopene as tomatoes!

A general tour of other edible and wild plants nearby will also be available.

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The new location is a garden and edible landscape.  Many plants growing there are wild — the same ones that are dried out just outside the deer fence. Inside the fence, however, some plants get irrigation, mulch and minerals have been added, and many edges (or ecozones) have been created by design — the landscape has been enhanced, and serves an oasis for many birds, reptiles, and other wildlife.  Locally, in the summer dry season, it’s the place to be. This landscape also boasts more different types of edible (and non-edible) plants growing in 3/4 an acre than anywhere else I know locally.

We are going to begin there on Saturday, June 30, in the morning.

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