Meals gone wild

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Meals gone wild

Looking for a cheap, abundant food source that can prevent chronic disease? Weed on.
A Wild Weeds Lunch is served at Turtle Lake Refuge.
Rebekah Harris of Turtle Lake Refuge harvests weeds to use in prepared dishes, soups, drinks and desserts for a Wild Weeds Lunch on Friday.
Hannah Hanford right, and Rebekah Harris of Turtle Lake Refuge put the finishing touches on an acorn, vanilla thistle and chicory root ice cream that will be served at a Wild Weeds Lunch on Friday.
A selection of freshly harvested weeds in the kitchen of Turtle Lake Refuge that will be used in prepared dishes for a Wild Weeds Lunch on Friday.
A word from the county’s weed wrangler

Rod Cook, who heads La Plata County’s weed management office, said mallow, dandelion, purslane, lamb’s quarter and amaranth are classified as “nuisance weeds,” meaning the county doesn’t expend resources trying to

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Common mallow
Lamb’s-quarters
Amaranth or pigweed
Purslane
Dandelion
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Meals gone wild

A Wild Weeds Lunch is served at Turtle Lake Refuge.
Rebekah Harris of Turtle Lake Refuge harvests weeds to use in prepared dishes, soups, drinks and desserts for a Wild Weeds Lunch on Friday.
Hannah Hanford right, and Rebekah Harris of Turtle Lake Refuge put the finishing touches on an acorn, vanilla thistle and chicory root ice cream that will be served at a Wild Weeds Lunch on Friday.
A selection of freshly harvested weeds in the kitchen of Turtle Lake Refuge that will be used in prepared dishes for a Wild Weeds Lunch on Friday.
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