Milkweed potatoes and cheese are now in stock in nature’s grocery store. The smaller ‘potatoes’ were boiled for 3 minutes in salty boiling water and then olive oil and parmesan cheese sprinkled over them when still hot. The Milkweed cheese was extracted from the pods and chopped fine to add the sweet cheesiness to this dish. After boiling the pasta, we added Chickweed pesto from last Spring, (which I kept frozen in herb cubes). It was a huge success!