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:
