More Domestic Art: cooking with wild plants

Phoebe Sparrow Wagner, ,

This cake was made with three cups of Japanese Knotweed, so I call it Knot Cake…punny punny, but indeed it was more like a sweet quick bread or gingerbread in texture, but moist and just delicious. If anyone wants me to reconstruct this recipe, let me know.

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Published by Phoebe Sparrow Wagner

Artist, author, poet

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