Lambs Quarters

[Bond Girl]

I love lambs quarters. I sautee them in a little butter or olive oil and put salt and peppers on them. If I want to get a little fancy, I get some bacon fat and sautee them with it. But, I'm sick of eating them that way. Anyone out there have any recipes to share?

[Jason Perlow]

They're a green. Why not try them Asian style?

[Bond Girl]

With a bit of shrimp paste and ginger.....

[Daniel]

I have this recipe for Lamb Quarters Quiche... You dont have to follow it exactly, maybe add some bacon or ham or ham and bacon.

1/2 tsp salt

4 cups young lamb's quarter

leaves, cut up

3 eggs

1-3/4 cups milk 1/4 cup chopped onion

2 cups grated narural Swiss

cheese (8 oz)

2 Tbsp butter

1 Tbsp flour

[therese]

As a salad green, typically mixed with cold roast vegetables (like beets, onions, whatever) and an apple cider vinaigrette.

[SuzySushi]

Salad!!! With a vinaigrette dressing and paper-thin slices of French radishes (if you can get them).

[Pan]

I'm unfamiliar with lambs quarters. This page from the Mariquita Farm website of eGullet Society member Chardgirl says they're like spinach. Do you all figure that describes their taste well? What's the advantage over spinach, in that case?

[Jason Perlow]

Pan, I think they are bit more delicate than spinach and the taste is a little different.

Craft frequently has lamb's quarters on the menu, you might want to try it as a side dish there.

[SuzySushi]

I'm unfamiliar with lambs quarters. This page from the Mariquita Farm website of eGullet Society member Chardgirl says they're like spinach. Do you all figure that describes their taste well? What's the advantage over spinach, in that case?

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Lambs quarters are also known as mache, and they're popular as a salad green in France, though often viewed as a weed in the USA! They have a more delicate flavor than spinach, with none of the bitterness.

[Pan]

Thanks Suzy. I'm familiar with mache. Somehow, I didn't recognize the plants in the photos I got from a Google image search, but I believe I've had mache a lot of times before in salads.

[therese]

Lambs quarters are also known as mache, and they're popular as a salad green in France, though often viewed as a weed in the USA! They have a more delicate flavor than spinach, with none of the bitterness.

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What I've eaten and cooked as lambs quarter (it shows up in my CSA sometimes) isn't much like mache, at least not the mache I've eaten here and in Europe.

It is delicately flavored, though.

[petite tête de chou]

A chilled soup for summer is very nice. I prefer it without cream though most recipes call for it. There are some good ideas here.

[Bond Girl]

The summer soup sounds great....I don't think Lambs Quarter is the same as Mache, lambs lettuce is.... but I could be wrong.

[petite tête de chou]

The summer soup sounds great....I don't think Lambs Quarter is the same as Mache, lambs lettuce is.... but I could be wrong.

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I think you're right. But either one can used for soup. Gosh, between lambs lettuce, lambs quarters, lambs tongue, lambs ear...what is gal to think?!

[Bond Girl]

Just did an Bengali version of it using ramps and lambs quarter. It came out great. Every last morsel was mopped with the bread.