Monday, October 29, 2007


I was spending a few quality moments in the pasture with the animals, enjoying a beautiful fall Sunday morning, when I heard a faint honking in the distance. Here they are passing overhead.

Then they very conveniently flew in front of the setting moon.

I observed that everything looks beautiful edged in white.
The burdock is down and burned, so the animals have another pasture to eat down. I'll leave them in there until deer hunting season opens, then it is back into the close in pastures only. No sense taking chances.
Mom came back exhausted. I don't think she slept all weekend. She woke up singing though.


cornbread hell said...

yeah, i like the white borders.

i had to google *burdock*
poor, misunderstood thistle...

Food and drink

The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favor in modern European cuisine, it remains popular in Asia, particularly in Japan where A. lappa (Greater burdock) is called gobō (牛蒡 or ゴボウ). Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienne/shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested in late spring, before flowers appear; the taste resembles that of artichoke, to which the burdock is related. A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil; another is burdock makizushi (sushi filled with pickled burdock root rather than fish; the burdock root is often artificially colored orange to resemble a carrot). In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. It also contains a fair amount of gobō dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids,[1] and is also low calorie. It also contains polyphenols that causes darkened surface and muddy harshness by formation of tannin-iron complexes though the harshness shows excellent harmonization with pork in miso soup (tonjiru) and Japanese-style pilaf (takikomi gohan).

Dandelion and burdock is a soft drink that has long been popular in the United Kingdom. Burdock is believed to be a galactagogue, a substance that increases lactation.

Annie said...

"Poor, misunderstood thistle" my ass! :) It is the bane of every fiber farmer around. Ok, I'll admit that I have often thought that the flower is actually kind of pretty, but then that flower gets stuck in my animal's fiber and ruins my crop for the year.

I may just have to try a burdock root slaw or something next spring, if I can get past the "little muddy harshness." I am trying to imagine what a little muddy harshness tastes like.

rilera said...

Thanks for sharing the beautiful photos. It was a beautiful weekend, wasn't it?

flintysooner said...

Well, I just never know what I am going to learn when I read these blogs.

Gorgeous photos and thanks so much for sharing them.

Waking up singing is not so bad.