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Tuesday, October 21, 2014

Silver Lake as salad bowl

Jasmine&Roses/Flickr

The first step in making a Silver Lake Salad requires that you actually step outside and stroll through the neighborhood.  That’s how Emily Ho and Gregory Han started when they went foraging for salad fixings – including nasturtiums, nopales, wild fennel and lemons- in the empty lots and along the stairways of Silver Lake.   They even used some pine needles for tea.  Ho posted the recipe and photos on her Sustainable Foodworks blog. She writes:

With the exception of the oil I used to grill the nopales, or cactus paddles, all the ingredients came from within one mile of our apartment. The cactus provided a satisfying, slightly tart crunch alongside the peppery greens and slices of sweet loquat.



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7 comments

  1. Unless Jasmine&Roses is the name of that nasturtium variety, the plant in the above photo is neither jasmine nor roses =) My nasturtium are still seedlings but that leaf is unmistakable.

  2. I went to the link & found photo of various plants to find, but no recipe for the salad.

  3. Thanks for featuring our salad, Eastsider! Making it was a wonderful way to connect with our local landscape.

    Barbara, there is no specific recipe. We just gathered a nice mix of edibles with different textures and flavors, such as peppery nasturtium, bitter dandelion, crunchy cactus, sweet-tart kumquat. For dressing, I just gave it a squeeze of lemon and a sprinkle of pink pepper (two kinds!).

  4. Am I living in Portlandia??

  5. Fear not, Buttplugger–Soon we’ll ALL be scavenging for “edibles” when the shit hits the fan, so get a move on and start identifying your plants— your life will depend on it!

  6. haha this is very Portlandia/Things White People Like but I like it.

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