We moved to the farm from Dunwoody, Georgia, a suburb of Atlanta where every lawn is manicured to a fault. If a dandelion were to poke her pretty little head up on your front lawn, you could be sure that rumors of your financial ruin and your lawn man's struggles with alcohol and laziness were sure to begin circulating promptly. In our world of smooth as glass turf grass, hedges shaped like cones and boxes, and mulched flower beds perfectly rounded to a river's perfection, my desire upon moving to our 40 acres was to eradicate all the 'rough edges' and keep it 'tame'.
Seems that yellow dock is a member of the buckwheat family. The grains (seeds) can be harvested when they turn a pretty red/brown color at the end of summer or early fall. (See how my language about this weed is already changing- I just called her seeds pretty ;). Make sure you leave some for the birds! Rub the seeds in your hands and let the wind or a fan gently blow away the chaff before drying them in the sun or a warm oven. Store your seeds in clean mason jars. Seeds are best when toasted in an iron skillet or ground and used in place of any recipe that calls for buckwheat. Apparently this stuff would make for some fantastic survival food. One article I read said that it can last in jars for up to 20 years- that's crazy! I also found recipes for the leaves and uses for the roots- awesome.
Here are just a few (follow recipe title links for more wild eats ideas):
Yellow Dock Crackers Recipe
1 cup crushed yellow dock seed
1 cup flour of your choice
1 tsp. sea salt
In a bowl mix together the crushed yellows dock seed, flour and salt. Add in water very slowly until the dough is pliable (not sticky). On a well-floured surface roll dough thinly. Cut into desired shapes. Then transfer them onto a well-greased baking sheet.
Bake 10-12 minutes at 375°F or until crisp.
Yellow Dock Frittata
This breakfast can be made with any wild greens, but yellow dock gives it a nice lemony taste.
1 cup yellow dock leaves, steamed and well drained
2 Tbsp. Raw cream
salt and pepper to taste
1 medium potato
½ minced onion or leek
2 tbsp. butter
1 cup grated goat cheese
1 tsp. dried basil
1 T mustard
Peel and finely chop the potato. Sauté onion in butter until tender in a cast iron skillet. Add the potato and sauté for about 5 minutes. Whisk eggs, cream, basil, cheese, mustard, salt and pepper together in a bowl. Add the yellow dock greens.
Preheat the broiler in your over.
Add the egg mixture on top of the potatoes and onions. Cook on low heat on the stove top for about 10 minutes until the bottom of frittata is set, but top is still runny.
Put skillet under the broiler for about five minutes or until the top portion is nicely browned.
This link also has a cute idea for slicing the roots to make 'fairy furniture' or fun temporary jewelry!
Happy foraging my ppl! Blessings from a not-so-manicured farm to you today,