Red Aztec Spinach .... Huazontle
a relative of Lambs Quarters and Quinoa. At this time, the leaves are almost not significant, but are so much exactly like Lambs Quarters. Over 5ft tall but now bending with the weight of the bloom, which is time to harvest. We've eaten the leaves all along in the Morning Leaf Food but this is New and exciting. A way it is commonly made in Mexico is to steam the blossom stems, leaving a short bit of the stem stalk to hold. Then stuff the blossoms with Oaxaca cheese, squash it in and together with hands so it holds together, dip through batter and fry.
