- Happy as a pig: NC Health News reports on a model farm raising hogs without waste lagoons. Read more here.
- Alien invaders: It’s National Invasive Species Awareness Week. You can help stop their spread. Learn more here.
- The sound of change: Winston-Salem-based SciWorksRadio launches the “Climate Listening Project” to document how climate change affects the Tar Heel state. Read and listen here.
- here. writes we’re at risk of losing our favorite foods. Read more
- Dealing with deer: NC Cooperative Extension offers video tips to plan a deer-resistant garden. Watch here.
Food of the week: kudzu
Kudzu was introduced to the U.S. first as an ornamental plant in 1876, then widely promoted as an erosion control method during the Great Depression. Few expected the invasive weed would thrive and come to dominate roadsides and railway embankments all across the South.
Once established, kudzu is very hard to kill. But just as Scarlett O’Hara made a gown out of green curtains, foragers have found plenty of ways to make the draping green weed into food. From eattheweeds.com:
Kudzu can be eaten many ways. The young leaves can be consumed as a green, or juiced. They can be dried and made into a tea. Shoots can be eaten like asparagus. The blossom can be used to make pickles or a jelly — a taste between apple and peach — and the root is full of edible starch. Older leaves can be fried like potato chips, or used to wrap food for storage or cooking. With kudzu you can make a salad, stew the roots, batter-fry the flowers, or pickle them or make a make syrup.
Author Green Deane notes, “Kudzu is not a famine food but prime fare. We call it a weed because we are not hungry enough… yet.”