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Things to Eat: Daylily Buds

So daylilies are invasive and beautiful and at least around here, incredibly prolific. Did you know they’re also edible? You can eat the shoots, tubers, buds, and flowers. Evidently dried flowers are used in some Chinese recipes as “golden needles”, and they can be used to thicken soups and gravies. We have an abundance of them here at the Manor, because as it turns out they are perfectly willing to spread from seed if you don’t deadhead the buggers.

Anyway, if you want to reduce the number of seedpods they produce without wasting them, here is Andrea’s Simple and Easy Recipe For Daylily Buds!

You will need:
A bunch of daylily buds, just when there is some orange on them but before they mature and open.
A clove or two of garlic (garlic to taste, really)
Olive Oil
Skillet that will hold the amount of daylily buds you have picked.

Step one: Go dig up a garlic bulb from your garden and grab a couple cloves. Alternatively, you may purchase garlic at the store, but it won’t be as good. Don’t say I didn’t warn you.

Step two: Gather as many daylily buds as you feel like you want to eat. They are delicous, so plan accordingly.

Step three: Wash and drain the buds to get any bugs off them that may be lurking.

My hand holding a paper plate on which are many freshly-washed daylily buds, all about 3 to 4 inches long.

Step Four: Heat your skillet to a high medium or a low high heat and coat it in olive oil. Then add just a wee bit more olive oil. Wait for it to be good and hot, then crush your cloves of garlic directly into the pan. Stir the garlic around a moment and enjoy the smell of sauteeing garlic.

Step 5: Dump your daylily buds in the skillet. Sautee until the bases are a bright, vivid green and the tips have caramelized.

Step 6: Put sauteeed buds on plate, grab your fork, and dig in. They are mild, crunchy greens with a taste sort of like a green bean but not quite.

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Eat Like The Nobility

Well, the minor nobility here at the Manor of Mixed Blessings, anyway. I made dinner the other night and I am excessively proud of it because I am one of those people who Does Not Cook. For a lot of reasons, including that sometimes cooking is scary. But here is my recipe for amazing veggie frittata! If I do it again when we’ve had more rain, I’ll rummage some wild onion tops out of the yard, because they’d give it a nice garlicky flavor. You may wish to add a small (or large) clove of garlic to the sucker.

1 zucchini
1 small buttercup squash
1 onion
1 handful of peapods
1 blorp of olive oil
8 large eggs, or their equivalent in the various sized eggs you have sitting around your refrigerator because your hens over produce for what you actually eat, and most of your hens are bantams anyway.

Cut all the veggies up into small chunks that will cook reasonably quickly while being sauteed. Break your eggs into a bowl and beat them into submission. Heat a cast-iron skillet over the high end of medium heat. When it’s hot, pour in a blorp of olive oil — this is a technical term for “the amount of olive oil you are about to need to sautee a bunch of vegetables.” Add the onions, cook until tender. Add the other vegetables. Cook them until they’re tender, too. Pour in the eggs and stir everything up until there is egg everywhere in the skillet, then stop touching it. Let cook until the sides have set, then stick the skillet under the broiler on Low for about four minutes, or until a knife stuck into the middle comes out clean.

Make your husband remove the heavy skillet from the oven. Cut into slices. Enjoy.

I am most proud because everything but the olive oil and the onion came from our own efforts, or the efforts of our hens in the case of the eggs! Om nom nom, sweet tasty victory. Next year maybe we’ll figure out how to grow onions, and any day now I’ll figure out my cream separator and make our own butter, and then the WHOLE FREAKIN MEAL can be home-grown.