Wild Things Round Up - Dock



If you love the bright green flavor of dock the way that I do, you've come to the right place.  For the month of March, Wild Things featured the Rumex species of dock.   I think you're going to be pleasantly surprised by the variety of dishes you can create with this humble leafy green.

If you'd like to learn more about finding dock, have a look at the introduction from this month.  If you already know how to identify dock, then have fun checking out all of the recipes submitted by contributors this month.

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I can't even tell you how geeked out I am to have received a recipe which utilizes dock seeds.  Better yet, it is from my foraging friend, Sunny Savage of the show Hot on the Trail.  Have a look at her Curly Dock No Knead Bread.

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Wild Food Girl lives in the same state as I do, but at a much higher altitude.  She's hasn't yet been able to pick dock this year.  Fortunately, she had some frozen from last year, and was able to whip up some really creative dishes - Dock Cream Cheese Spread,  Potato Dock and Tahini Soup, and Stuffed Dock Leaves (and more).


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From born-again forager Laura,  here's a recipe for Dock and Ramp Ravioli with Ramp Ricotta Filling and Browned Butter Sauce.


Pasta Dough:

3 cups whatever flour you want, I used plain white flour
5 egg yolks
water as needed 
Salt and Pepper
4 cups dock- spines removed from larger leaves
1 cup ramps

Combine all ingredients in food processor, and add water until dough feels ...doughy
Remove and set aside

Filling:

2 cups minced ramps with 
3 cups ricotta 
1 whole egg
(I added a little quinoa flour because my filling was a bit runny) 
Salt and pepper

Roll out dough, add spoonfuls of filling, fold dough over, and seal around edges with water. 
Place in pot with water that is already at a rolling boil.  When the raviolis float, they are done. 
Set aside and top with browned butter.

Eat.


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Want to see a brand spanking new blog?  Have a look at Sherkan.  Her very first post is a recipe for Polenta Battered Dock Wraps with Strawberry Balsamic Chutney.  Head ups, this is a vegan recipe.


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Did you know that Popeye loves dock as much as spinach?  Yep, it turns out that dock is also a terrific source of iron.  Follow this method of making Curly Dock Seed Vinegar  from Hardy Eco Garden, and you, too, can be strong to the finish!


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Herbalist Holly Torgerson stunned us last month with her smoked cheese recipe.  This month, she's sharing a hearty spiced soup.

Red Lentil Soup with Dock Leaves

Ingredients (serves 2)
1 cup soaked & rinsed red lentils
3 carrots, diced
1 medium onion, diced
1-2 cloves of garlic, minced
olive oil
1 teaspoon whole coriander
1 teaspoon whole cumin seeds
2 cardamon pods
1 teaspoon smoked paprika
a bunch of young dock leaves 1-2 cups, chopped (I urban foraged these)
a small bunch of cilantro, chopped
juice from half a lime
salt & pepper to taste
cream or coconut milk

Saute carrots, onion, and garlic in some olive oil until onions are
translucent. Add the lentils which have at least been well rinsed, or
soaked. Add enough water to cover 3-4 cups. Cook for about 20 minutes over
medium low heat.

While the lentils are cooking, in another pan toast the whole coriander,
cumin, and cardamon until fragrant. Grind in a mortar & pestle removing the
green pods once the seeds have been emptied out. Mix with the paprika and
set aside.

Chop up the dock leaves and squeeze the juice of half a lime over them.
Lightly saute and season with salt & pepper. Add to the soup. At this time
also add the seasonings and salt to taste. Cook until the lentils are fully
cooked, about another 10 minutes. Remove from heat and mix in a handful of
cilantro.

Serve with  a splash of cream and enjoy!

Please use your best judgement on cooking times as I am trying to write
this recipe from memory :)


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Here's a treat for the gluten-free crowd from the Dyhanaverse, a delicious Dock Tart with a Potato Crust.   I've tried this potato crust, and it is fantastic!


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Have you read A Year in the Village of Eternity?  Mario, of Artemis Herbals, found a great recipe for an eggless frittata and converted to use his own local dock.  Curious?  Have a look at his recipe for Dock Tagne.


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Every time I visit the local Indian Buffet, my favorite dish is the creamy and savory dish called Saag Paneer.  My clever foraging friends at Survival in the Wasteland have come up with their own version, Dock "Saag Paneer".


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Lacy, from Laughing Lemon Pie (another brand new blog, go check it out!), used a classic Julia Child recipe to come up with Dock au Gratin.


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You'll recall from the introduction this month that dock greens need to be cooked to help neutralize their oxalic acid content.  Herb Mother has shared her recipe for Homestyle Desert Ranch Juevos Rancheros with Desert Rhubarb, some other tips about using dock medicinally, and also a note of caution regarding how to safely eat dock.


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I don't know how the 3 Foragers knew that I've been craving steamed buns lately, but they have created a dish that makes me want to run to the kitchen and cook with their Dock Stuffed Baozi.


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My friend Kate from the 365 Kitchen was inspired by her work on a farm to pair dock and fresh eggs.

Dock Nest Egg

2-3 Tbsp olive oil
1 Tbsp butter
1/2 Lb. or so dock
(I also added a handful of  Swiss chard, mostly because I had it and it was too beautiful not to use)
1 Egg
Salt, pepper and red chile flakes to taste
Dollop or two sour cream

Heat olive oil and butter in a pan on medium heat

While that heats, wash dock leaves.  Add them to pan and toss to coat

Wilt leaves until they start to turn a brilliant green, then push aside somewhat to create a "nest" in the pan

Crack egg into nest and season

Cover pan and allow to cook until egg whites have turned white but yolk is still runny

Remove from heat and carefully place in bowl

Top with sour cream and enjoy!


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Herbalist Rosalee of Methow Valley Herbs has written a great post Yellow Dock: A Pesky Weed as Food, Medicine, and Fairy Furniture.  Enjoy her recipes for Yellow Dock Frittata, and Dock Seed Crackers.  Also learn about how to use the root for both medicine and dye!


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This is an old post of mine from a few years ago.  Enjoy this very basic way of preparing dock - Dock with Bacon and Onions.


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As you can see, I really enjoy dock with pork.  Try this recipe for Dock Stewed with Pigs Feet served with corn bread.


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Do you enjoy nontraditional pizzas?  Perhaps I could tempt you with my Pizza with Dock, Potatoes, and Lavender.


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This dish is my idea of spring on a plate.  I used poached some trout that my dad had just brought home from a fishing trip, and paired with with freshly harvested dock - Trout with Tangy Dock Sauce.


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One of the best ways to create recipes with foraged foods is to try to thing about how a similar commercial item is used.  With dock, I tend to substitute it in recipes where spinach is traditionally used.  Take, for example, my Dock Enchiladas.


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I'd really like to thank all of the people who contributed to Wild Things this month.  You all are a constant source of information for me, and for the readers of Wild Things.  I'm looking forward to seeing what you cook up next month!

I'm sharing the round up with Real Food Wednesday, and Penniwise Platter Thursday so that others can learn about this amazing leafy green.

Comments

  1. Thanks again for compiling these, Butter. I always get so excited to cook and forage when the Round Ups come out.

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  2. Another thank you for the round up!!!

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  3. All of the credit goes to the many amazing contributors to Wild Things, who remind us all, month after month, that foraged foods can be a safe and real part of our life in the kitchen and dining room.

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  4. Very nice! I realize I have dock in my yard, so when it shows up again, I have this nice resource to come to. I must admit that I had no idea that it was edible.

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  5. Simona - So long as it is young and tender, I suspect you'll love it. It tastes like a very mild sorrel.

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  6. butter- made some enchiladas- actually beth made them, not sure if she followed your recipe closely or not, but they were fabulous, dock is definitely an enchilada regular from now on, thanks... ~rico

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