Fried Plantain with Dippy Egg and Violet Flowers

The plantain are just hitting the ground now, tons of fresh tender and sweet new leaves coming on each plant..  the joy of these leaves is that they hold up even when cooked, they are not a melting green.


This is a great way to introduce them to your palate..  Thinly sliced toasted or not slice of good bread, a tiny bit of bacon fat or butter, fry up a nice big handful of the smallest most tender leaves you can pick from half a dozen plants at the same time as you cook your dippy egg..


Serve together, I threw on a few violet flowers for added color. So good! so easy.. adding wild forage to your diet should be done in small easy steps, sure there are some dishes that need all kinds of work and make them fancy but overall, the goal as I see it, is to find ways to bring those healthy wild grown foods into your meals in ways that will blend well flavour wise.


So good!

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7 Responses to Fried Plantain with Dippy Egg and Violet Flowers

  1. rfmarion1 says:

    I love how you introduce great wild foods so simply! Great photo of plantain too! Do you mind if I “reblog” your posts about wild plants?

  2. Sheri says:

    I found a sneaky weed growing in my yard and I think it’s a plantain. Not 100% sure so I’m just letting it grow until it shoots up that “thingey thing” from the center. What is funny is that I don’t let weeds grow in my backyard garden area and they have become very good at disguising themselves as other plants. If this is truly a plantain I’ll let it go to seed and spread out & make itself at home.

  3. Deb Weyrich-Cody says:

    I feel sight is the most important part of an attractive plate – and this is such a gorgeous photo – nicely done FG! This is one of my favourite colour combinations ever… (Doesn’t it fairly scream, “Spring is here!”? : )

  4. Pingback: March Pantry Challenge 2021 Week 2 | Just another Day on the Farm

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