Thai soup with foraged greens. I love a good spicy Thai soup. I found all the ingredients out in the yard and in the alleyway. I have squash blossoms from my garden, some sort of squash that I have no idea what the name of it is, lambs quarters, Primrose leaves and Primrose buds, and curly dock leaves. I did, of course, add coconut milk, a little bit of chili paste and ginger and a teaspoon of sugar and some garlic. It was delicious! I didn’t have to worry about anything being poisoned or for that matter hard to grow. Most of the world sees some of this food as weeds and it’s because it grows without any effort on your part. I will probably be picking lambs quarters and curly dock leaves all summer long. I don’t know why we look further than our own backyards for nutritious food?
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