Browsed by
Tag: Foraged Item

Cream of Lovage Soup with Edible Spring Herb Flowers

Cream of Lovage Soup with Edible Spring Herb Flowers

Cream of Lovage Soup with Edible Spring Herb Flowers

 

2 T. salted butter

1 medium cooking onion, finely chopped

2 cups loosely packed, chopped fresh lovage leaves

8 cups chicken stock

4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes

Coarse sea salt and cracked black pepper

Small handful fresh spring herb flowers

2 T. hemp or good quality olive oil

 

In a large stockpot or Dutch oven over medium heat, melt the butter. Add the chopped onions and sauté for 4-5 minutes, or until slightly translucent. Add the lovage and sauté until it wilts, 1-2 minutes. Add the chicken stock and potatoes and increase the heat to medium-high. Bring to a boil for 15-20 minutes, or until the potatoes are soft and break apart easily with a fork. Remove from the heat and let cool completely. Once the soup is completely cool, working in batches, puree the soup in a blender until smooth. Return to the pot and warm through over medium heat. Season to taste with salt and pepper, and drizzle with hemp or olive oil. Serve garnished with fresh herb flower blossoms. I love rosemary and sweet cicely, but experiment with your own favorites.

Wild Nettle Green Curry

Wild Nettle Green Curry

Wild Nettle Green Curry

 

1 can full-fat coconut milk

1 T. green curry paste

1 C. water

1 T. fish sauce

1 tsp. coconut sugar (can substitute brown sugar)

1 C. lightly packed nettle leaves (can substitute other mild wild greens such as lambs quarter or orache)

2–3 C. pre-cooked vegetables such as sweet potatoes, zucchini, red pepper, peas, leftover chicken, etc. (or meat)

Optional: Warm rice for serving. Thai basil for garnish.

 

In a medium-sized pan, melt the solid lump of coconut fat (scraped from the top of the tin of coconut milk) over medium-high heat. Add the curry paste and sizzle it for 2 minutes’ until it becomes intensely fragrant. Stir in the remaining liquid from the coconut milk can, as well as the water, fish sauce and sugar. Bring the mixture to a light boil, with small bubbles breaking the surface. Drop the nettle leaves into the bubbling curry and let them cook for 3 minutes. Remove the pan from the stove and set down on a heat-proof surface. Using a stick blender, blend the contents of the curry until smooth, then return the pan to the heat and continue to let simmer until it thickens enough to coat the back of a spoon. Stir in your pre-cooked vegetables (or meat) and let them heat through. Adjust salt to taste and serve the curry over warm rice.

Grandma Norma’s Wild Huckleberry Tart

Grandma Norma’s Wild Huckleberry Tart

Grandma Norma’s Wild Huckleberry Tart

 

1 cup flour

2 tablespoons sugar

½ cup chilled butter, cut into small chunks, plus additional to grease the springform pan

1 tablespoon milk (or non-dairy substitute)

 

2 cups huckleberries, plus 2 additional cups to top the baked tart

½ cup sugar

2 tablespoons flour

½ teaspoon ground cinnamon

1 pinch salt

 

Combine all ingredients in the bowl of a food processor and pulse until they come together in a ball. Wrap dough in plastic wrap and refrigerate for at least 10 minutes while you prepare the filling. Gently toss all the ingredients together in a large bowl until combined. Set aside. Preheat oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the sides of the pan lightly with butter to prevent sticking. Remove the chilled dough from the refrigerator. Working with your fingers, press the dough evenly into the bottom of the pan and up the side about 1 inch high. Pour the huckleberry filling evenly over the crust and bake for 40 minutes on the center rack of the oven. Remove the tart from the oven and immediately pour the reserved fresh huckleberries over the top. The heat from the baked filling will partially cook these berries. Place the tart on a baking rack to cool completely. Remove the tart from the springform pan and gently transfer to a serving plate. Slice into wedges and top with a scoop of vanilla bean ice cream to serve.

Grand Fir Vodka

Grand Fir Vodka

Grand Fir Vodka

Grand fir needles add a great flavour to the alcohol. You can also use rum or gin with excellent results. Other needles like spruce and pine work well. You could also use rose petals or aromatic herbs like wild fennel to infuse the liquid.

 

1 cup (250 mL) grand fir tips, needles only

1 bottle (26 oz [800 mL]) good-quality vodka

 

Place the grand fir needles in a clean 1-quart (1 L) mason jar. Top up with the vodka and screw on the top. Set on your counter for 1 week. The mixture can be strained or you can keep the whole batch in the refrigerator

Grated Carrot and Fir Needle Pickled Salad

Grated Carrot and Fir Needle Pickled Salad

Grated Carrot and Fir Needle Pickled Salad

 

4 lb. large carrots, peeled and trimmed

1 cup water

1½ cups sugar

2 cups white vinegar

¼ cup fir needles, stalks removed (grand fir, Douglas fir or hemlock fir)

4 cloves garlic, peeled and sliced

 

Place a hand grater on a clean cutting board and shred the carrot using a coarse shred. Meanwhile, wash your glass jar and rinse in hot water. Place on a rack to dry. Heat a heavy bottom saucepan over medium-high. Add water, sugar, vinegar, fir needles and garlic. Bring to a simmer. Add the shredded carrots to the pickling broth. Bring back to a boil and cook for one minute. Ladle the hot carrots into 6 – 500 ml jars. Top with the hot liquid to within ¼ inch from the top of jar. Tap the jar to remove any air bubbles. Wipe jar rim removing any residue. Place lid on clean jar rim. Screw band down until resistance is met, then increase to gently tighten. You can cool to room temperature and store in the fridge, or heat process to create a more stable product. In this case, place the filled jars in the rack of a canner and cover the jars by at least 1 inch of water. Cover canner and bring water to full rolling boil. Process for a full 10 minutes. Turn burner off, remove canner lid, wait five minutes, then remove jars without tilting and place them upright on a cooling rack. Cool upright, undisturbed for at least one day.

Japanese Knotweed Soup

Japanese Knotweed Soup

Japanese Knotweed Soup

 

1 T. unsalted butter

1/2 cup (80 g) finely chopped shallots

4 cups (about 340 g) skinned and sliced knotweed, joints discarded

2 small potatoes, peeled and thinly sliced

4 cups (1 L) hot chicken or vegetable stock

Salt

Freshly ground black pepper

Heavy cream, for serving (optional)

 

In a pot, melt the butter until it foams. Add the shallots and cook gently until they are translucent. Add the knotweed and cook, stirring, for 2 to 3 minutes until the color of the knotweed changes from fresh green to drab khaki. Add the potatoes and the stock and cook until the potato slices are tender, about 10 minutes. Allow the mixture to cool, then puree it in batches in a blender. Strain each batch through a fine-mesh sieve into a bowl. Return the soup to the stove and heat until simmering, then season to taste. A swirl of cream before serving is never a bad idea.

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

 

Short ribs are a versatile cut of beef, falling off the bone when cooked long and gently, or juicy when sliced rare off a summer grill. If you don’t have field garlic popping out of your lawn or in a nearby wood or field, substitute scallions or ramps. Failing those, small, peeled shallots would be delicious, too.

 

6 short ribs, sawn in half so each piece is about 4 inches (10 cm) long, on or off the bone

Salt

Freshly ground black pepper

2 cups (200 g) field garlic bulbs and greens (discard the tough stem part)

2 cups (480 ml) red wine

8 juniper berries

 

Preheat the oven to 350°F (180°C). Season the short ribs with salt and pepper. Allow’ to sit for 5 minutes so that some of the juice is drawn out. This will help caramelize the outside of the meat Warm a heavy pan over high heat. When it is very hot sear the short ribs, about a minute to a side, until just brown. Do this in batches; do not overcrowd the pan or it will lose too much heat. Remove the short ribs and set aside on a plate. While you are browning the meat, blanch the field garlic bulbs for a minute in boiling water. Drain and set aside. Place half the field garlic in the bottom of a roasting pan. Add the short ribs, the rest of the field garlic, the red wine, and juniper berries. Transfer the pan to the oven and cook for 2 hours, tented with foil Uncover and cook for another 45 minutes, making sure that there is still liquid in die pan Add water if the pan looks dry. Serve straight from the pan or from a warmed bowl, scraping up as much juice as possible and spooning it over the ribs.

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

 

1 large sprig tarragon, stripped and chopped

1 big handful wild strawberries

3 T. (45ml) champagne or high quality white wine vinegar

1/2 T. (6g) white sugar

2 T. (30ml) neutral oil like good quality sunflower or grapeseed

1 wild pork loin, about 8″ (20cm) long, or 1 store bought pork tenderloin, whole

Kosher salt

Black pepper

1 T. (15ml) lard or vegetable oil

 

Add the chopped tarragon and strawberries to a bowl. Crush the strawberries with a fork. Add the sugar and vinegar to the bowl and stir to combine. Let the strawberries macerate while you cook the pork. Season the pork loin generously with salt and pepper. Heat the lard or oil in a cast iron or steel pan over high heat. Add the loin and sear until browned on all sides. Lower the heat to medium and cook until a thermometer registers at least 145°F in several parts of the loin. Let rest for 8-10 minutes. Add the neutral oil to the strawberry mixture and whisk very well to emulsify. Slice the pork loin into disks and drizzle with the vinaigrette to serve. This would go great with a side like rice or noodles. Enjoy!

Foraged Berry Sorbet with Lemon Verbena

Foraged Berry Sorbet with Lemon Verbena

Foraged Berry Sorbet with Lemon Verbena

 

The best of summer and berry season, this foraged berry sorbet is delightfully yummy, rich in musky berries and offset with bright notes of lemon verbena! Makes about 1/2 gallon of sorbet.

 

8 cups mixed foraged berries I used 5 cups blackberries, 2+cups salal, and a scant cup of huckleberries and Oregon grape

2 cups organic cane sugar

2 cups water

1/2 cup lemon juice

2 sprigs of lemon verbena optional

 

In a large saucepan, combine berries, water, sugar and lemon juice and bring to a simmer. Simmer gently for 5 minutes and remove from heat. Add lemon verbena sprigs and allow to steep in cooling fruit base until room temperature. Remove verbena sprigs and puree fruit base until smooth. Pass through a fine-mesh sieve to remove larger seed particles if desired. Transfer fruit base to a large container and chill at least overnight. Transfer fruit base to an ice cream freezer and churn until a very thick “smoothie” consistency. Return to large tub and place in freezer until completely frozen and firm. Alternately, pour into a couple large baking dishes and place in freezer, scraping with a fork every 30 minutes until the sorbet is completely frozen and fluffy. Scoop, serve and enjoy.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

 

1 cup heavy cream

1 cup half and half

½ cup granulated sugar plus ½ T. granulated sugar

Pinch of salt

¼ tsp. fresh thyme leaves pulled from their stems or a few dried thyme sprigs placed inside a tied bundle of thin cheesecloth

½ cup wild strawberries, or a combination of wild berries including strawberries, raspberries, blackberries, or blueberries, divided in half

1 T. maple syrup (optional)

¼ tsp. vanilla extract (optional)

Balsamic vinegar glaze, for serving (optional)

 

Place the heavy cream, half and half, and ½ cup sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil. Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir. Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator. After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ T. of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar. Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix. Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving. Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.

Daylily Flower Fritters

Daylily Flower Fritters

Daylily Flower Fritters

 

Daylily flowers and large, nearly open buds (Avoid picking flowers from areas that are likely to be sprayed with pesticides)

1 cup flour plus more for dredging

1 cup milk

½ tsp. salt

1 tsp. baking powder

Water

Vegetable oil

 

Whisk together flour, milk, salt and baking powder. The batter consistency should be slightly thicker than heavy cream. Add water to thin out the batter if it seems too thick or add slightly more flour if it seems too thin. Place more flour in a separate shallow bowl for dredging. Heat 1–2 inches of vegetable oil in a heavy-bottom skillet over medium-high heat. Oil is hot enough when a drop of batter carefully added to the pan sizzles and begins to brown. Dredge buds and flowers in the flour, coating them completely and shaking off any excess. Dip the dredged buds and flowers into the batter one at a time, carefully placing them in the hot oil. Fry and flip until all sides are a crispy, golden brown, making sure to remove any batter drops that begin to burn. Using a slotted spoon, remove fritters from the pan and place on a paper towel–lined platter. Serve hot on their own or alongside a garlic aioli dipping sauce.

Mulberry Sorbet

Mulberry Sorbet

Mulberry Sorbet

 

1 cups water

3 cups ripe mulberries (or substitute other wild berries, such as dewberries)

1 lemon’s juice

1 cups sugar

 

To make the syrup, combine water and sugar and boil for 5-6 minutes until liquid reduces to 1 cup in volume. Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

 

1 T. honey or agave nectar

1¼ cups warm water

1 package dry yeast

Extra-virgin olive oil

Kosher or sea salt

¼ cup milk

4 cups sifted all-purpose flour, plus more for dusting

 

1 head garlic

Extra-virgin olive oil

Freshly ground black pepper

1 cup Narragansett Creamery ricotta

 

1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)

4 cups hen of the woods or oyster mushrooms, roughly chopped

Freshly chopped rosemary (optional garnish)

Red pepper flakes (optional garnish)

 

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 T. olive oil, 2 tsp. salt, milk and 3 cups flour. Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour. Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic. Preheat oven to 350°. Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot. On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.

Wild Berries

Wild Berries

Wild Berries

For juicy, plump, downright kaleidoscopic summer berries, look not to the familiar varieties in the produce aisle but to their relatives growing wild in forests and marshes across the country. CHOKEBERRIES get their name from the berry’s intense tartness, but tempered with some sugar, the fruit makes pleasantly bright jelly. Tiny ELDERBERRIES ripen quickly and often ferment on the bush, so they’re ideal for wine making. Because silk moths eat MULBERRIES, the plant came to the American colonies in a failed attempt to establish a silk industry. GOOSEBERRY fool is a traditional dessert combining the translucent-green berries with swirls of cream and BLACK NIGHTSHADE BERRIES are closely related to poisonous deadly nightshade, but they are edible when they have ripened to a dark purplish-black hue. Jam made from the LINGONBERRY, a Scandinavian import to the northeast and northwest coasts of the United States, is a sweet-tart topping for rich meat or game. Be careful picking BARBERRIES—the red fruits are pleasantly puckery, but the plant’s leaves and nodes are riddled with spines, some of which can measure a centimeter long. Versatile HASKAP BERRIES, which some say taste like a combination of raspberries, blueberries, and strawberries, are a stunning addition to pies, crumbles, and muffins. WINEBERRIES may be the most beautiful of the bramble fruits (berries composed of small drupelets), but the fast-growing shrub is considered invasive in several states. A relative of the wineberry, the juicy, floral CLOUDBERRY grows almost exclusively in cold regions, such as the tundra and forests of Alaska. The 49th state is also home to the prized, but elusive, NAGOONBERRY, whose name comes from the word for ‘jewel” in the language of the Tlingit, a Pacific Northwest Indigenous people.

Elderflower Chive Fritters

Elderflower Chive Fritters

forElderflower Chive Fritters

 

About 10 medium to large elderflower heads, broken up into 40 to 45 small florets

1 cup all-purpose flour

Pinch instant baker’s yeast

6–8 fluid ounces sparkling water

½ T. finely grated lemon zest

¼ tsp. sea salt, divided

2 T. diced chives, divided

Grapeseed oil for frying

Ponzu for dipping (optional)

 

Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and ⅛ tsp. salt until combined. Batter should be runny (similar to pancake batter) and will start to fluff up from the yeast. If batter is not runny enough, add more sparkling water. Gently whisk in 1½ T. of the diced chives. Pour grapeseed oil ½ inch deep into a frying pan. Heat to high. Dip florets (one at a time) into batter, shaking off any large clumps of batter, and fry in the heated oil until golden brown. This should take about 1 to 2 minutes on the first side and another 30 seconds after florets are flipped. Do not crowd florets into frying pan: Fry a few at a time, remove to drain on paper towels, and repeat in batches until all florets are fried. Top fritters with dusting of remaining salt and remaining chives. Serve hot with ponzu, if desired.

Dandelions al dente

Dandelions al dente

Dandelions al dente

 

3 large bunches dandelion leaves

2 cloves garlic

8 ounces penne pasta

¼ cup white wine

1½ tsp. salt (divided)

½ tsp. ground pepper

2 T. olive oil

¼ cup Parmesan cheese plus 2 tsp. for finishing

Optional: ¼ cup ricotta cheese

 

Thoroughly wash and dry the dandelion leaves. Tear into smaller pieces. Mince garlic cloves. In a large pot, bring 2 quarts of water to boil. Add 1/2 tsp. salt. Cook penne for approximately 10 minutes, until al dente. While pasta is cooking, warm olive oil in a large saucepan. Add minced garlic. When garlic becomes fragrant, add dandelion leaves and sauté. When the leaves release their liquid, add white wine and finish sautéing until tender, 4-5 minutes. When penne is al dente, drain the pasta, reserving 1 cup of pasta water. Then add drained, warm pasta to sauteed dandelion greens. Add ¼ cup parmesan cheese (if a creamier pasta is desired, also add optional ricotta) and drizzle in pasta water, stirring until everything is smoothly coated. Plate while warm and give a few generous grinds of fresh pepper and salt to taste. Sprinkle the dish with the remaining Parmesan and serve.

Purslane Relish

Purslane Relish

Purslane Relish

Approximately 6 cups chopped purslane leaves and stems

Optional: ½ cup chopped small daylily buds (the edible naturalized orange variety)

Optional: 3 T. rough-chopped yarrow leaves and a few clusters of intact yarrow flowers (wild or cultivated yarrow)

 

Brine:

2 cups apple cider vinegar

1 cup water

1 T. salt

1 cup white sugar

 

Tightly pack the chopped purslane (and chopped daylily buds and yarrow leaves and flowers, if using) into clean jars, leaving an inch or more of headspace. Combine all brine ingredients in a saucepan and set on the stove over high heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Remove brine from heat. While the brine is still hot, pour into the jars, packing the purslane down with a spoon as you go, if needed. Cover the purslane with brine by ¼ inch. Cover and allow to cool on the counter. Once the relish is cool, move to the refrigerator and chill for several hours. Serve as a side dish or as a topping for hot dogs and sausages. Relish will last up to one month stored in the refrigerator but will lose its crunch after the first few days.

Fiddlehead Fried Rice

Fiddlehead Fried Rice

Fiddlehead Fried Rice

 

1 cup prepped Ostrich fern fiddleheads

2-4 cups leftover rice–whatever you have

Chopped vegetables of your choice

2-3 T. oil such as canola or sunflower

2-3 cloves garlic minced

1 tsp. peeled ginger minced

Soy sauce or tamari sauce

1 or 2 eggs

 

Prep the fiddleheads and chop some vegetables. I like to use shredded carrot, chopped celery or bok choy, and red pepper. Broccoli, asparagus, or other Chinese vegetables are also good. Just don’t overpower the fiddleheads so they can be the star of the dish. In a wok or cast iron pan, heat 2-3 T. oil. Add 2-3 cloves minced garlic and about 1 T. minced ginger and stir fry. Add the rest of the vegetables and fiddleheads before the garlic browns. Stir fry them briefly and add the leftover rice. Let the rice crisp a little on the bottom of the pan so don’t stir it much at first. Add 1 T. of soy sauce or tamari then start moving the rice around to heat through. The last step is to make a well in the rice on the side of the pan, and crack an egg or two into that space. Scramble the egg mixture well and continue to stir it until cooked. Once the egg is cooked, mix it into the rice. Add more soy sauce or salt and pepper to taste. If you want a little more protein, add cooked shrimp, chicken, or tofu when you are frying the rice.

Beer-Battered Fiddleheads

Beer-Battered Fiddleheads

Beer-Battered Fiddleheads

 

8 cups canola oil

8 ounces fiddleheads, trimmed

¾ cup all-purpose flour

2 tsp. baking powder

1 tsp. garlic powder

¾ tsp. freshly ground black pepper

½ tsp. salt

⅛ tsp. dry mustard

¾ cup IPA beer, such as Fiddlehead

1 large egg, lightly beaten

2 T. club soda

 

Heat the oil in a large, heavy-bottomed saucepan over medium high heat to 350 degrees. (The oil should measure about 3 inches deep.) Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard. Add the beer, egg and club soda and stir until just combined. Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden brown, turning occasionally to brown on all sides, 1 to 2 minutes Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.

Milkweed Buds with Ginger & Soy

Milkweed Buds with Ginger & Soy

Milkweed Buds with Ginger & Soy

 

12 milkweed buds with stems

Salt

1 T. coconut or unscented oil

1/2 thumb-size piece of ginger, peeled and very thinly sliced into matchsticks

1 T. soy sauce

1 T. fresh lemon juice

1/4 tsp. sugar

Freshly ground black pepper

 

In a saucepan, bring enough salted water to a boil to cover the milkweed. Blanch the buds and stems for a minute to dispel the latex. Drain and refresh under cold water and pat dry very, very well with a dishcloth or paper towels— the buds tend to absorb a lot of water. In a saucepan over medium heat, heat the oil. Add the ginger and sauté gently for a few minutes until cooked through. Increase the heat and add the soy sauce, lemon juice, and sugar, stirring briskly to dissolve the sugar. Add the blanched milkweed. Toss several times to heat through and coat with the glaze, and season with pepper. Serve immediately.

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

 

6 ounces young ramps, 1/8 to ¼ inch thick, ends trimmed

6 T. unsalted butter

Kosher salt

½ tsp. chili flakes

1 pound bucatini

¼ cup finely grated Parmigiano-Reggiano

About 3 T. finely grated pecorino Romano, plus more if desired.

 

Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs. Cut the dark green leaves into 3-inch pieces and leave the bulbs whole. In a very large skillet, melt the butter over high heat. Add the ramp bulbs and cook until golden, 2 to 3 minutes. Season with a large pinch of salt and the chili flakes. Add the ramp greens and toss until wilted, about 1 minute. Add 2 T. water to the pan. Remove from the heat. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain. Toss the bucatini into the skillet with the ramps, along with the Parmigiano-Reggiano. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Divide the pasta among four individual serving plates or bowls and finish each with 2 tsp. or more of pecorino Romano.

Nasturtium Chips

Nasturtium Chips

Nasturtium Chips

 

Nasturtium Leaves

salt, pepper, garlic pepper

And the nasturtium’s iconic round leaves can be baked to create chips that are similar in shape and size to classic potato chips and carry a brittle crunch like seaweed snacks.

You can use all sizes of nasturtium leaves for the chips, but the fresher, the better. Once you gather the desired amount of leaves from your garden, rinse them off and preheat the oven to 275 F. Spread out the leaves on a cutting board for a few minutes to dry out—nasturtium leaves are unique because most of the water will collect in droplets and roll off, so you won’t have to wait long. Once dry, lightly brush both sides of the leaves with olive oil and sprinkle with a light amount of salt, pepper, and garlic powder. You can also add dried calendula petals and basil if desired. Place the seasoned leaves on parchment paper and only bake for 3 to 5 minutes or until crispy; just be sure to pull them from the oven before getting a burnt look. A delicious snack suited for any picnic, porch, or garden party, nasturtium chips are a delightful way to add more local greens to your seasonal menu and dazzle your guests. Enjoy!

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

 

1 bunch ramps

Handful sugar-snap peas

Handful lovage

Several sprigs tarragon

Several sprigs dill

Sage flower (or other edible herb flowers)

Salt

Olive oil

Cured egg yolk, grated

 

Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk. Serve with fish or poultry.

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

 

8 lamb chops

Salt and pepper

1–2 T. olive oil, divided

16 ramps

2 handfuls lovage

½ green apple

1 clove garlic

¼ tsp. chili flakes

 

Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred. Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste. Serve the chops with the ramps on the side and a generous drizzle of the sauce.

Acacia Flower Fritters

Acacia Flower Fritters

Acacia Flower Fritters

 

½ cup (60 g) plain flour

½ tsp (0.5 tsp) baking powder optional

½ cup (120 ml) beer

10-12 (10 ) acacia flowers freshly picked

1 T. brown sugar

½ (0.5 ) lemon

vegetable oil for frying

 

Shake and inspect your acacia flowers to remove any dirt or little bugs. Make the batter by combining flour (baking powder if using) and beer. Whisk thoroughly until smooth, you should have a runny, slightly thick batter. Holding the stalk dip the flowers in the batter and let any excess run off. Heat up a large frying pan, with enough oil in it to cover the base. You can test the oil is hot enough by dripping a bit of batter in and it will fizz and start to brown when it’s ready. Fry the fritters on a medium/high heat, until the underside is golden brown, turn them over and repeat. Add more oil if you need to cook another batch. Best eaten when very soon after cooking. Sprinkle with brown sugar and a drizzle of lemon. Enjoy your delicious mouthful of acacia flower goodness!

NOTES Don’t eat the stalks, you can just pull them out easily when the fritters are cooked.

 

Elderflower Panna Cotta with Lemon Sauce

Elderflower Panna Cotta with Lemon Sauce

Elderflower Panna Cotta with Lemon Sauce

 

1½ cups fresh elderflowers (no stems)

1 envelope of unflavored Knox gelatin

2 T. cold water

2 cups heavy cream

1 cup half and half

⅓ cup sugar

 

Lemon Sauce

 

2 large eggs, beaten

1 cup sugar

½ cup lemon juice

1 T. finely grated lemon zest

2 T. salted butter

 

In a small saucepan, add 2 T. of water and evenly sprinkle gelatin powder on top. Allow it to stand for 2 minutes. Then heat on low and stir until gelatin completely dissolves. Turn off heat and set aside. In a medium or large saucepan, combine cream, half and half, sugar, and elderflowers. Bring just to a boil, stirring often, and then immediately turn off heat. Strain to remove the elderflowers. Divide the strained mixture among six small cups or ramekins and allow to cool on the counter. Then cover each ramekin with plastic wrap and refrigerate overnight, or at least 4 hours, until set. Meanwhile, make the lemon sauce. In a stainless-steel bowl, whisk eggs and sugar until smooth. Then add lemon zest, lemon juice, and butter. In a small to medium saucepan, boil some water to make a double boiler. Place the bowl with the egg-lemon mixture on top of the saucepan with boiling water, and cook, stirring often, until thickened. This could take at least 10 minutes. The sauce is thick enough when it could coat the back of a spoon, and you can create a clear path by running a finger through it. Allow it to cool before serving with the panna cotta. To unmold the panna cotta, hold the ramekin for a few seconds in hot water. Turn the ramekin over on a plate. Serve with cooled lemon sauce on the side or on top. If you decide to serve the panna cotta inside the ramekin or cup, simply spread lemon sauce on top. I like to use a clear cup to be able to see the layers.

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

 

1-1/2 pounds Yukon Gold potatoes, unpeeled

Salt

4 slices pepper bacon

1 bunch miner’s lettuce, separated into single leaves, tough bottom stems discarded (about 2 cups)

1/2 cup buttermilk

1 T. lemon juice

3 T. finely chopped chives

2 T. thinly sliced cornichons or pickles

1 T. capers

Freshly ground black pepper

 

Place the potatoes in a medium sauce pan. Add 6 cups of cold water (or enough to cover by 2 inches). Bring to a boil, add 2 tsp. salt, and cook until tender and a paring knife slides easily into the potatoes without resistance, 15-25 minutes, depending on the size of the potatoes. Drain. When cool enough to handle but still warm, peel the potatoes and cut them into 1/2-inch slices. Place the potatoes in a large serving bowl. Cook the bacon on a paper towel-lined plate in the microwave or in a frying pan until crisp. Crumble the bacon and add it to the potatoes along with the miner’s lettuce. In a small bowl, whisk together the buttermilk, lemon juice, chives, cornichons, and capers. Toss with the potatoes with the miners lettuce and dressing. Season to taste with salt and freshly ground black pepper. Serve warm or room temperature.

Spruce Tip Panna Cotta

Spruce Tip Panna Cotta

Spruce Tip Panna Cotta

 

1 cup evergreen tips

2 cups heavy cream

1 cup whole milk

1/2 T. unflavored gelatin powder

2 1/2 T. sugar

1 T. water

 

Combine the spruce tips, milk, and cream in a blender, and use a low to medium speed to break up the needles. You don’t need to pulverize the spruce tips, but breaking up the needles increases their surface area and releases more flavor. I don’t use the high setting on my Vitamix because I’m afraid that might churn the cream into butter. I’ve never tested this theory, because I don’t want to waste perfectly good cream, but now that I think of it, ending up with spruce tip infused butter wouldn’t be the worst thing in the world. It just wouldn’t be dessert. Refrigerate the cream/milk overnight, or for up to 24 hours. The next day, strain the liquid, pressing on the needles to remove as much liquid as possible. You’ll probably want to do a second straining, or squeeze the cream through a jelly bag or cheesecloth to catch the little bits of tree. You should end up with about 2 cups of dairy. Sprinkle the gelatin on top of the water to let the gelatin bloom. It will be ready by the time you need it. Combine the strained cream/milk and sugar in a saucepan and bring it just to a simmer, then remove the pan from the heat. Whisk in the bloomed gelatin until it’s completely dissolved. Rub a little of the liquid between your fingers to make sure it’s silky, not grainy. If it’s grainy, keep whisking until the liquid is smooth. As soon as the gelatin has fully dissolved, place the saucepan in an ice bath: a shallow pot or pan, filled halfway with a combination of ice cubes and water. Sit the bottom of the saucepan in the ice and whisk the cream until it’s lukewarm. You’ll know you’ve reached this point when the liquid feels neither warm nor cold against your finger. This is an essential step, without which the texture of your panna cotta will not be right. Pour the lukewarm liquid into mini-canning jars or ramekins, and refrigerate until jiggly (4 hours or overnight). I use 4 oz. canning jars because each one has its own lid and I don’t have to use that infernal plastic wrap. I also have loads of canning jars and they’re cute. Dessert should appeal to both the eyes and the stomach, don’t you think? Your spruce tip panna cotta can be served plain, or if you happen to have some brown sugar/spruce tip syrup in the back of your refrigerator, pour a drizzle of syrup onto each serving for an extra shot of flavor. Feel free to play around with different edible evergreens (spruce, fir, and hemlock are all tasty; pine is meh; yew is toxic) and see which flavors please you most. And be prepared to field some questions from your pleasantly surprised dinner guests.

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

 

2 1/4 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. ground ginger

2 T. finely chopped candied ginger

1 cup unsalted butter, softened

1 cup brown sugar

1/3 cup sorghum

2 extra-large eggs

1 T. freshly grated wild gingerroot

1 tsp. pure vanilla extract

About 1/3 cup sugar

 

Preheat oven to 350º F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix. In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended. Place the sugar in a saucer. Scoop the dough by the heaping tsp. and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart. Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.

Foraged Wild Chai Masala  

Foraged Wild Chai Masala  

Foraged Wild Chai Masala

 

1 tsp. dried wild ginger rhizomes

1 / 8 tsp. dried sweet clover

1 / 4 tsp. dried spicebush berries

1 / 2 tsp. dried cow parsnip seeds

1 / 4 tsp. spruce tips (fresh or frozen)

2 dried juniper berries

1 cup water

1 T. loose black tea leaves or 1 tea bag unflavored black tea

1 / 2 cup milk

Honey, to taste

 

Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.

Mulberry Crumble Cake

Mulberry Crumble Cake

Mulberry Crumble Cake

 

2½ C. sugar

2½ C. all-purpose flour

1 cup (2 sticks) butter

 

2½ C. all-purpose flour

2½ tsp. baking powder

½ tsp. salt

1 cup (2 sticks) butter

2 C. sugar

4 eggs

1 cup buttermilk, milk or dry white wine

4 C. mulberries

 

Make the crumb topping by pulsing the ingredients in a food processor or cutting them together with a pastry blender or 2 knives until the mixture is crumbly. Chill. Grease a 9- by 13-inch baking pan. Heat oven to 375°. To make the cake, combine flour, baking powder and salt and set aside. Beat the butter until smooth and fluffy. Add sugar slowly and continue to beat until well mixed. Add eggs, one at a time, beating after each addition, scraping the sides of the bowl with a spatula. Add about ¾ cup of the flour mixture and stir to combine. Add ½ cup milk and stir to combine. Repeat, ending with the remaining flour. Pour the batter into the prepared pan. Top evenly with mulberries. Sprinkle crumble topping over all and press lightly. Bake 1 hour, or until top of cake is brown. It may jiggle a little in the middle, that’s expected. Serve with cream or vanilla ice cream. Also delicious for breakfast. Makes about 16 servings.

If using frozen mulberries: Cook 90 minutes.

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

 

2 cup of leaves Garlic Mustard (and blossoms if available)

1 cup of olive oil (and 3 extra tablespoons)

2 tablespoon of lemon juice

1 tsp. of sea salt

3-4 tablespoons of parmesan cheese (or more if you’d like!)

1 clove garlic (optional if you want it extra garlicky)

Directions

 

Place all your ingredients and half a cup of olive in a food processor. Whirr (blend) to a fine texture, then add another half cup of oil. Pulse till well mixed. Pour into a large, clean jar. Pour over your three tablespoons of additional olive oil to seal off any air from getting into your mixture – keeping it fresher longer. Store in the fridge until you’re ready to serve. Just remember you’ll need to let warm to room temperature first – otherwise it will be a bit waxy.

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

 

1 sheet of frozen puff pastry, defrosted

1 &1/2 tablespoons butter (or olive oil)

2-3 garlic cloves, minced

2 cups fresh dandelion leaves, roughly chopped

Salt & pepper, to taste

1 ounce finely grated Parmesan cheese,

1 1/2 ounces crumbled Manchego cheese

 

Roll out your sheet of defrosted puff pastry into a 10”x14” rectangle of even thickness. In a large frying pan, bring the butter to medium heat. Add dandelion and garlic and cook for 5 minutes, stirring occasionally. Whir your greens in the food processor. Add grated cheeses and salt & pepper to taste. Spread your cheesy dandelion mixture evenly over top of your rolled out pastry. Roll it up, then wrap it in parchment paper and place it in the freezer for 30-40 minutes. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. When you take the pastry roll out of the freezer, use a serrated knife to slice it into thin slices about 1/2 – to 3/4 inch thick. Place each spiral onto the parchment-lined baking sheet. If you want, just loosen the end of dough from the spiral and shape into the head of snake! Bake them in the oven for 20 minutes or until lightly golden. Serve warm.

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

 

¼ cup sugar (I used turbinado raw sugar)

½ cup water

1 star anise

3 whole cloves

3 whole allspice

⅛ teaspoon dried red pepper flakes

Lavender leaves and flowers (optional)

3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)

 

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.  Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available.  Boil for 2 minutes, watching carefully so as not to burn.  Remove from heat and let cool.  Peel the citrus fruit, removing all the pith and seeds.  Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours.  Serve in a clear bowl to show off the pretty colors.  Garnish with fresh lavender flowers.

Peas with Nasturtium Blossoms and Mache Lettuce

Peas with Nasturtium Blossoms and Mache Lettuce

Peas with Nasturtium Blossoms and Mache Lettuce

 

1 clove Garlic, sliced in fine slivers

1 teaspoon Olive Oil

1 tablespoon fresh Dill, torn from stems

1/3 cup shelled peas

1-2 cups Mache lettuce

6 to 8 Nasturtium blossoms

 

In a medium skillet, heat olive oil.  Add garlic, dill and peas, sauté for 2 minutes. Toss in the Mache lettuce, sauté just until wilted.  Add Nasturtium blossoms and stir for about 10 seconds. Sprinkle with a bit of sea salt and serve immediately.

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

 

​Two cups fresh basil

One cup rose Petals

4 peeled garlic cloves

1 cup toasted walnuts

1 cup of olive oil

1 Teaspoon rosewater

1 cup of freshly grated Parmesan Cheese

1/4 cup of freshly grated Romano Cheese

Salt and pepper to taste

 

Combine everything in the food processor – but hold back 1/4 cup of the rose petals. Give it a few short whirs (pulses) so it has a chunky texture. Remove into a bowl. Mince your remaining rose petals finely.

Blend minced petals into your pesto. Leave a few for garnishing.

Lavender Jelly

Lavender Jelly

Lavender Jelly

Use this between layers of cake. Spread on toast, use it in frosting mix for cupcakes. Try a tsp. or two in your afternoon tea.

 

4 T. dried lavender flowers

4 T. powdered pectin

3 C. apple juice

2 T. fresh lemon juice

3 C. brown sugar

 

Tie up lavender flowers in double thickness of cheesecloth, securing with string. Combine pectin and apple juice in a saucepan and stir to dissolve the pectin. Bring to a boil stirring constantly. Add lemon juice and sugar, stir, then add the lavender cheesecloth bag. Boil for 2 minutes. Remove bag of lavender and discard. Strain hot jelly through cheesecloth into sterilized jars and seal (I use 2-piece jelly lids, kept hot in boiling water but some people prefer the old method of sealing with paraffin).

Fireweed Pickles

Fireweed Pickles

Fireweed Pickles

 

1 lb. fresh fireweed shoots

FOR THE BRINE:

1 T. mustard seeds

1 tsp. peppercorns

3/4 cup water

3/4 cup apple cider vinegar

1/4 cup sugar

2 T. sea salt (or canning and pickling salt)

 

In a saucepan, combine all brine ingredients and bring to a boil. Then remove from heat. Rinse the fireweed shoots well. Sterilize your jars, either one quart, two pint jars, or four half-pint jars. Pack your jars tightly with the fireweed shoots and cover with the brine to 1/2 inch from top of jar. As you add the brine, you might be able to fit in more fireweed. Cover and cool in the refrigerator. Serve pickles with cheese and crackers, or salmon and cream cheese, or add to a spring omelet. Store jars in the refrigerator, and use within one month for best quality.