Largest Weed Bud

Nipping a potential problem in the bud

The plant, which can produce multitudes of seeds that can live up to seven years in the soil and float downstream to populate other areas, first appeared in Connecticut in 2000 after being established in the mid-Atlantic states for several years. The largest masses thus far have been found in several Fairfield County towns and in North Haven, although small patches have also been found in Stonington and Lyme, Ellis said. The two areas found along the Shetucket over the last year are the most extensive found in eastern Connecticut.

Ellis, co-chairwoman of Connecticut's Invasive Plant Working Group, was addressing about a dozen volunteers who'd joined what she dubbed a "plant-pulling party" to rid this section of Mohegan State Forest of the invasive vine. Areas where mile-a-minute is left unchecked, she said, turn into poor habitats for native wildlife. Among the pulling-party volunteers were members of Trout Unlimited and landowners' groups, state Department of Environmental Protection staff and a University of Connecticut natural resources student.

Over the next few months, a plan for tackling the vine was developed with input from the DEP, UConn, the Connecticut Agricultural Experiment Station and the town. In addition to the pulling party, the strategy included the release of 1,000 weevils native to Asia that eat the vine. The weevils don't eat native plants, Ellis said, and have been used in Fairfield County and other areas with infestations.

Hunger and Thirst: Wild Antipasti for an Italian Summer Theme ...

Fortunately, my girls know me, and are willing to humor me and my wild and experimental approach to cooking.  I simply used what I had picked that day - yucca blossoms, milk weed buds, and wild garlic - and turned in them to what I imagined antipasti to be, sharp appetite-stimulators.  The hostess, who has enjoyed actual summer dinner in Italy, told me that my antipasti were spot-on.  In a bowl, combine olive oil and lemon juice* (3 parts to 1, eyeball the amount, it won't take much if you've packed the jar well with yucca petals), and a hefty pinch of salt.  Pour the mixture over the yucca petals.  Stick a clean butter knife of chopstick into the jar, and dislodge as many air bubbles as possible.  Top off with olive oil.  Lid, and refrigerate.  Let sit for at least a few days for the best flavor. In a small mason jar, make a basic vinaigrette, combining olive oil, lemon juice, lemon zest, garlic, mustard, and salt in proportions that please your palate (go ahead, stick your finger in to taste it, better yet, stick a piece of milk weed bud into the dressing, trust that your tongue will know how to adjust the seasoning - more salt, more lemon, more oil?  you'll know, honestly, you will).  Shake to emulsify.  Whoa, baby, gotta say that I'm a huge fan of this themed dinner party business.  I mean, yeah, I cook for a crowd all the time, I go to parties.  But this was different, this party utilized food as the jumping off point for a fantastic evening.  We savored several courses, including pasta with pork ragu, lemon-trout, a simple rhubarb dessert, and sampled a homemade limoncello.  But we also bonded over good old 70's punk, and Steely Dan (what, you got a problem with Steely Dan?).  And thanks to one guest who went to school with him, I will forever refer to the president as Barry the basketball player.  Fun stuff, a celebration of a wonderful warm season to come. I'm a survivor of the American Diet. Eating Real Foods has been a return to sanity for me. I am a forager, a gardener, a cyclist, and an intuitive cook and eater. I run on instinct.

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