Buy Moonrock Vape Carts Online: Visit one of Vancouver’s high end restaurants. And you are likely to be taken aback by what’s on the menu — especially the salad menu. The trend among our top chefs is to serve up weeds. And wild flowers rather than the more traditional salad ingredients. Ask what’s in your salad, and expect to hear dandelion, ox-eyed daisy, purslane, wild sorrel, nettles, chickweed, shepherd’s purse and barrage as well as fresh herbs such as chervil and watercress.
Our prestigious chefs don’t just serve any old weed, of course. While it is tempting to visualize them roadside, attired in their white hats, pulling dandelions up by the roots and stuffing them into coolers, such is not the case. Our chefs obtain ‘high quality weeds” which are grow organically by local farmers who specialize in supplying salad greens and other vegetables to high end restaurants.
And get this: the demand for high quality, organically grown weeds is so high that one farmer reports supplying weeds. And veggies to twenty-seven restaurants and has an additional seven restaurants on the waiting list.
The question now among foodies is whether or not the average family will jump on the organic weed bandwagon. And start serving wild foraging crops at their family dinners and barbecues.
One can only imagine how a side of weeds would taste. Still, to fair, many of the foods we eat are acquired tastes. Remember the first time you tasted broccoli? Or green olives? Or parsnips? Chances are you has to train yourself to eat those foods. No doubt we can train ourselves to eat weeds as well.
