The other day I picked up a hitchhiker. As I was pulling out of his driveway a plant caught the corner of my eye. I jumped out and saw the sweetest little plant, one I’d only seen in books before, called miner’s lettuce (Claytonia perfoliata). This little gem is delicate, light and delicious. Its cup shaped, or saucer-like leaf shape with the flower stalk pushing right up through the middle, is a very unique characteristic. Leaves and stems are edible, and easy to harvest with a pair of scissors. Although it can be cooked any way you might use spinach, it doesn’t seem right to me to cook this one. This is a plant that’s meant to shove as much as you possibly can into your mouth and enjoy its raw goodness. Thanks to Hat John for letting me come back and mine his miner’s patch.
Above is acorn hummus on blue corn chips with miner’s lettuce leaf garnish. I have also been enjoying piling up the greens on tuna melts, in salads and in raw greens drinks. Below is the recipe for the acorn hummus. The acorns are used in place of the garbanzos/chickpeas usually found in this popular dip.
1 c wet acorns
1/4 c olive oil
1 c tahini
3 pitted dates
2 cloves garlic
juice from 1/2 of a medium-sized lemon
Use processed acorns (tannins removed) that are wet. This means they have been rehydrated or boiled. Place one cup into blender, along with olive oil, tahini, dates, garlic, lemon juice and salt. Enjoy on sandwhiches, as a vegetable dip, with chips or any other way you might eat hummus. Get dippy!