Chicory
is best known to suburbanites as a destroyer of lawns and gardens. But when
Linda Hezel, a former nurse practitioner, spotted the enormous weed growing
inside one of her large raised garden beds, she chose not to uproot it.
Instead,
she clipped off a leaf and popped it into her mouth.
Ms.
Hezel, 61, runs Prairie Birthday Farm, a 15-acre, pesticide-free homestead
about 20 miles from downtown Kansas City where she forages for — and even
cultivates — nuisance species like bedstraw, chickweed, henbit, dandelion, wild
bergamot, red clover, dead nettle, lambs-quarters, wood sorrel, purslane and
plantain (the leafy variety, not the banana).
In
the four years since she began nurturing weeds to extend her growing season and
offset losses, she has become a key supplier to a band of enterprising chefs
who are reshaping fine dining in Kansas City, long considered a steakhouse
town. Their menus have expanded in turn, offering seasonal and regional dishes
that go beyond what had previously been seen at restaurants in many parts of
the heartland.
Read the rest of this fabulous story in the New York Times Dining and Wine section. View the slide show as well.
(article and pictures are from the New York Times)
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