Dock grows almost everywhere (even when you mow it down, it will often grow back with shorter branches). Dock will yield its precious seeds in the California autumn. These seeds are incredibly rich in iron, and can be used to create a meal for crackers.
To make dock seed flour:
Remove dock seeds by placing a plastic back around a stalk and running your pinched fingers down to free the seeds. Remove any stray branches or leaves from the seeds. Run what you've gathered through a food processor to separate the seeds from the husks, and then use the wind or your own breath to remove the light husks. The heavier seeds will stay put. (Alternatively, you can process the whole flakes into a finer grain with a good food processor and use the flour as is. The husks are fine to eat.)
Cracker Recipe:
1 cup dock seed flour
1 teaspoon salt
1 cup flour of your choice (white or whole wheat pastry)
Mix in enough water to make this meal pliable, but not sticky. Roll out the dough on a well-floured surface, making it as thin as possible.
Cut into desired shapes and bake at 375° for 10-12 minutes.
Enjoy!
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