Saturday, September 28, 2013

Curly Dock Seed Flour

I've been sick for the past week and so I'm just starting to bounce back and get back into things I enjoy getting into.  One of those is traditional practical skills; things that people generally don't learn but that will make me extremely valuable after the rapture or zombie apocalypse or whatever other catastrophe.  Also they're just fun.

My last major experiment making staples from scratch was making granulated sugar.  Today's experiment was making flour out of curly dock seed.  This is a plant that is relatively common in lawns, it's an invasive plant brought from Europe in the same family as buckwheat, and as I am totally averse to mowing of any kind I have basically three acres of random wild plants sprouting all the way to maturity outside my house and that includes a lot of these dark brown stalks.

I took a picture of me collecting the dock seeds, but unfortunately my phone decided to eat that picture so instead you get the picture of the utterly awful cookbook I saw at the bookstore today:
So I got several stalks of curly dock and deseeded them into a basket.  I put them in the oven for a while to dry them and ran them through the food processor for a long time.  This is the result:
As you can see this is some pretty hardcore, dark flour.  I've been trying to find a recipe to use it in, but none of them so far involve just dock flour without some other kind of flour to cut it... because it's so hardcore.  I have corn flour but I'd rather try making something with just homemade flour.  I did find some that involve "nettle flour" which is just dehydrated and ground stinging nettles, or lambsquarter flour which is the same concept but with lambsquarters (I have a huge patch of lambsquarters but it's right where the dogs hang out so... no thanks).  They also look adorably rustic.