Asclepias syriaca • Milkweed, silkweed, petit cochon • In the KitchenNew shoots – like asparagus, flower buds – like broccoli, immature pods – like okra are edible. Mild, neutral taste, not bitter, needs to be parboiled before adding to any dish, do not eat raw (same as fiddleheads), pods under 2” (5cm). Pods bigger than 2’’ will be tougher – split the pod open to release the silk – parboil with lemon to retain its milky colour; stuff the de-silked pods with meat, cheese…. Canada’s Aboriginal boiled the flower buds to make sweet syrup, also added to dishes while cooking to sweeten them or with meat to tenderize it. Add to soups, stews, preserves, stir fry, sauces; use as a vegetable side dish. |
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Milkweed and vegetables with wild rice galettesIngredients • Wild Rice Galettes
Instructions • Galettes
Heat crêpe pan over moderate heat until hot, brush with butter Spoon batter in pan, rotate to coat bottom, cook until bottom is lightly browned Flip over, cook until lightly brown, transfer to wax paper lined plate,and continue with waxpaper between each galette. |
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Ingredients • Filling
Instructions • Filling Bring water to boil in a heavy sauce pan - parboil pods for 1-2 minutes, drain, cut in Rondelle – large enough to stand, set aside In sauté pan add butter, on moderate high heat, add onions and squash Season with rosemary, thyme, salt and pepper Sauté until soft, Set aside. Ingredients • Roasted Red Pepper Coulis
Instructions • Roasted Red Pepper Coulis
Ingredients • Garnishes
Instructions • Garnishes
To assemble
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