We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.
Come June, there is one vegetable that I look forward to eating in abundance and that's milkweed. Although technically not a vegetable, milkweed's chunky flowers are a satiating and delicious treat.
Asclepias syriaca or common milkweed is a versatile plant in which just about every part of the plant, depending on the season, has a use. In the spring, young shoots can be harvested, blanched, then treated like broccoli. The flowers again, once blanched, can be cooked in a variety of ways. Towards the fall young pods can be prepared similar to okra and once the mature stalk dries out in the late fall, can be used as fiber.