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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Milkweed Casserole

Milkweed Flower Bud Casserole w/ Feta Cheese

Milkweed Buds Feta Cheese Casserole

Pick these in June when the flowers are still tightly inside the buds.  They taste like Broccoli!

1. Trim all leaves and stems from buds.
2. Rinse buds in cold water.
3. Bring water to a boil and immerse buds.
4. Boil for one minute. Drain and discard water.
5. Repeat this process until the buds are not bitter. (I only needed one change of water.)
The buds have the texture of broccoli. They are delicious broiled in an iron skillet in the oven, simply drizzle some olive oil and S and P and broil till nicely browned on all sides.  Milkweed Pods taste like potaotes and their early green shoots taste like green beans or asparagus.

Following Nature’s Wave with Milkweed this same casserole is delicious when the Milkweed shoots are tender and less than 10 inches tall (taste like green beans), later in the Summer the early seed pods taste like potatoes.  Pick them when they are less than an inch long boil them as well.

Furthurmore, this same recipe can be shifted for other cuisines.

Italian, add Italian spices and exchange mozarella cheese for the feta

Mexican, add hot spices and exchange cheddar cheese for the feta,  can add Jalapeno diced tiny for extra zip! or chopped tomatoes and chilantro for more color.

Greek Milkweed Bud Feta Cheese Casserole

4 cups milkweed buds (already blanched)
4 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1/2 cup of feta cheese
1/4 cup of parmesan cheese
1/2 cup of romano cheese
Italian seasonings: basil, oregano chopped with herb scissors
1 T of elderberry capers
salt
pepper

Check out pictures of Milkweed in various seasons and other Milkweed facts here:

 

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God's creation to learn as much as I can about wild foods that are available to us for free.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

Support Wild Blessings

 

Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

PAYPAL – Whether you are paying for an upcoming event or contributing a donation, you can always use PayPal.com. Look there for my account, Holly Drake.

CONTACT:
HollyDrake56@gmail.com
 

          

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Ph. 828-406-8241

e: hollydrake56@gmail.com

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A learning resource that can help you get outside and connect with nature.
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