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Tag: Foraged Item

Pickled Fiddleheads with Ground Pork

Pickled Fiddleheads with Ground Pork

1/2 lb. Sfiddle5ichuan pickled fiddleheads
1/4 lb. ground pork
1/2 tsp. rice wine
1/2 tsp. soy sauce
1 tsp. salt
2 T. peanut oil
3-4 dried chiles, halved and deseeded
1/2 tsp whole Sichuan peppercorns

Mix pork with rice wine, soy sauce, and salt in a small bowl. Add 1 T. oil to wok over high heat until smoking. Add pork and stir-fry until dry and crumbly, a few minutes. Return meat to bowl. Add 1 T. oil to wok over medium heat and quickly stir-fry Sichuan peppercorns and chiles until fragrant, careful not to burn, less than a minute. Add pickled fiddleheads and cooked pork into wok and continue stir-frying another couple minutes. Fiddleheads should remain tightly scrolled; serve before they start to unwind in the wok. Serves 2 with another dish and rice, or 4 with a few additional dishes.

Sichuan Pickled Vegetables

Sichuan Pickled Vegetables

1 quart-sized jar with lidfiddle1
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.

Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.

Tomato Dandelion Salad

Tomato Dandelion Salad

½ medium sized onion cut in half and sliced thin
2 T. light vinegar, (apple cider, rice, or white wine)
1 C. hot water
2 large red ripe tomatoes
3 C. chopped young dandelion greens
2 T. fresh basil cut into large pieces

1½ T. balsamic vinegar
¼ tsp. salt
¼ tsp. coarse cracked black pepper
extra virgin olive oil to taste
Optional 1 oz. crumpled Chèvre goat cheese

Thinly slice onion and place in a small bowl. Pour 2 T. light vinegar and 1 C. hot water over onions and marinate while making rest of salad. Whisk together dressing ingredients adding oil at end a little at a time. Rinse and chop dandelion greens. Slice tomatoes and place on greens. Chop dandelion greens, place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing. Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens. Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.

Red Clover Tea

Red Clover Tea

1 C. dried blossoms
Dried mint
Honey

Place the blossoms and mint into a bag or into a tea leaf strainer. Lower into a pot of boiling water. For each person drinking the tea, there should be 1 C. dried blossoms to 4 C. water. When the leaves have been in the hot water for 10 minutes, strain, and then add the honey to the tea. It is also possible to make clover tea just using fresh-picked blossoms, although you will need to use 2 C. flowers for every 4 C. water if they are fresh. It may also be more difficult to remove stalks and other tough fibers if the blossoms are not dried. Making a long-term clover tea is also very simple: place the dried blossoms and a few clover leaves at the bottom of a glass jar. Fill with boiling water, and then close the lid tightly, allowing the herb to remain in the water overnight. The next day, strain out any clover material, and then drink as often as required. New batches can be made regularly.

Making Use of Greens – Garden, Forage or Bartered

Making Use of Greens – Garden, Forage or Bartered

If using foraged greens – please be sure you are CERTAIN of what you are harvesting. Some of these plants have look alikes that are most definitely NOT safe to eat.

2 large bunches Greens. So many options — Swiss Chard, Spinach, Mustard Greens, Turnip Greens, Dandelion Leaves, Purslane, Lamb’s Quarters, Milk Thistle Leaves (Just handle carefully, use scissors to snip off the edges), Plantain (the wild plant, not the banana like food), Collards, Chickweed, Garlic Mustard, Field Mustard, Wintercress, Burdock, Broadleaf Dock, Curly Dock

2 T. cooking fat (I like olive oil, but coconut oil, leftover bacon grease, whatever you have)
1 (15-oz.) can butter beans or white kidney beans, drained and rinsed (or soak overnight and boil until ready to use from dried)
2 T. tabasco brand Green Jalapeño Pepper Sauce
1 tsp. salt

If dealing with a green that has a thick stem that extends into the leave, remove this first, then coarsely chop. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add greens and cook until wilted, but still bright green, stirring frequently. Stir in beans, tabasco Green Sauce and salt. Cook over medium heat until mixture is heated through.

Lilac Scones with Rhubarb Curd

Lilac Scones with Rhubarb Curd

LILAC SCONES

3 cups all-purpose, unbleached flour
1/3 cup granulated sugar, plus more for sprinkling (or use turbinado, on top)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. salted butter, well chilled
1 cup full-fat buttermilk, well shaken
1 cup of lilac blossoms

Preheat oven to 425°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Over bowl, cut butter into small bits, dropping them into the flour mixture as you go. Work butter and flour together with fingers, until butter is about pea-sized at its largest. Add your lilac blossoms, removed from the stems (no green part). Give buttermilk a good shake, then pour into the flour-butter mixture, and fold together until you can pull the dough into a rough ball (mix as little as possible). Dust surface with clean flour and roll out to a half inch of thickness. Cut into triangles and place on greased baking sheet. Sprinkle generously with coarse sugar (turbinado is best) and a few more blossoms if you wish, and bake until golden at the edges, around 12-16 minutes. Eat when warm out of the oven.
RHUBARB CURD

3 cups chopped rhubarb
A handful of strawberries for colour and flavour (otherwise, the curd can be quite yellow from the yolks – I also used a few drops of beet juice to add rosiness)
Juice from one small lemon (around 2 tbsp)
1/3 cup sugar
1/4 cup water

7 egg yolks
1/2 cup sugar
1/4 cup butter
Pinch of sea salt

Put the rhubarb, juice of half a lemon, sugar and water in a small pot and simmer gently until rhubarb is soft. Blend into a smooth puree.

Whisk egg yolks, remaining sugar, and salt in a double boiler until warm. Gradually add the rhubarb puree, stirring vigorously between each addition. Do not allow the mixture to boil or the eggs will curdle (yuck! rhubarb omelette!)

Once the consistency is rich and thick, remove from heat and gradually add butter, stirring until melted. Cool the curd and bottle up in jars. Refrigerate.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Sweet & Spicy Pickled Ramps

Sweet & Spicy Pickled Ramps

Serves 1 quart jar
1 C. sugar
2 C. white wine vinegar
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
2 tsp. coriander seeds
1/2 tsp. fenugreek seed
2 pieces dried red chili peppers
1/2 pound ramp bulbs (with stems)

Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they’ll keep (chilled) for months.

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce

1 T. fresh oregano leaves
2 tsp. fresh thyme leaves
1/4 C. fresh parsley leaves
10 ramps, trimmed and cut into 1 inch pieces, leaves included
1 T. white wine vinegar
1/2 C. extra virgin olive oil, or more as desired
Coarse or kosher salt and freshly ground pepper to taste (be liberal)
Pinch red pepper flakes

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water.
Ramp Chimichurri Crostinis

Goat Cheese or Fresh Ricotta
Baguette
Ramp Chimichurri Sauce
Cilantro, for garnish, optional

Slice baguette into slices for bruschetta or crostini. Toast or Grill if desired; you can add olive oil if desired. Spread with cheese, drizzle with Ramp Chimichurri Sauce, sprinkle with cilantro, if desired, and serve.

Sweet & Savoury Dandelion Rosemary Shortbread

Sweet & Savoury Dandelion Rosemary Shortbread

2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1/2 cup organic sugar of your choice
1/4 cup emmental cheese (Swiss cheese – You can substitute sharper hard cheeses, but watch the salt! If you go for parmesan or asiago, then skip the sea salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely-chopped rosemary
black pepper to taste
sea salt to sprinkle on top

In a large bowl, beat butter with sugar and honey until light & fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals. I just pinch them until petals pop out. Mix in just until combined. Stir the rice flour into butter mixture in 2 additions. After the first addition, stir in the emmental cheese, rosemary and a bit of fresh ground black pepper (to taste). Stir in the 2nd addition of flour to make smooth dough. Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm, about 1 hour. Preheat oven to 325°F (160°C) Slice your cylinder of gorgeous, dandelion/rosemary/pepper-flecked dough into 1 inch thick rounds (*note* in the photo the cookies are thinner – I was running short on dough and needed A LOT of cookies for an event, so I cut them thinner and reduced the time) using a sharp knife and place a good 2 inches apart. Sprinkle with a little sea salt. Bake for 20 minutes—rotating your pan half-way through. Keep a keen eyeball on them during the last few minutes. You want them just golden. The cookies will be very delicate when they first come out of the oven. Spare yourself some heartache and let them cool on the cookie sheet. When cool, transfer them to…your mouth.

Honeysuckle Cordial

Honeysuckle Cordial

Use this lovely cordial to make a refreshing drink topped with soda or tonic, use it to sweeten ice tea, or drizzle it over fresh summer fruit.

4 C. honeysuckle buds, lightly packed
1 lemon
2 C. sugar
2 C. boiling water
1 tsp. citric acid*

Gather the honeysuckle blossoms, and shake them in a colander or lay them out on a tea towel. Pick through the blossoms removing any green leaves, stems, brown, wilted buds or bugs. Place the sorted blossoms in a large bowl. Using a vegetable peeler, peel off strips of the yellow (no white pith) lemon peel in strips and place on top of the blossoms. Cut the lemon into slices, discard the stem ends, and drop the slices in the bowl. Toss around to combine. In a saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. When the sugar is dissolved, pour the boiling syrup over the blossoms and lemons in the bowl. Stir in the citric acid, cover the bowl with a tea towel, and leave for 24 hours undisturbed. The next day, strain the cordial through a sieve lined with cheesecloth into a large bowl or measuring jug with a pouring spout. Pour the strained cordial into bottles or jars. Makes about 16 oz. cordial *Citric acid is a natural preservative. It is also called sour salt and can be found in the kosher section at the grocery

Nettle Ravioli Filling

Nettle Ravioli Filling

1 1/2 tsp. extra virgin olive oil
1 C. minced leek whites
1/2 C. minced scallion (“spring” or “green onion”), white and green parts
salt and freshly ground black pepper
1 lb. fresh ricotta cheese
2/3 C. ricotta salata, grated
1/2 C. mascarpone
1/4 C. grated parmesan cheese
4 C. cooked, squeezed, chopped nettles
2 T. chopped fresh basil leaves
2 T. chopped fresh parsley
1 egg, beaten

Heat the olive oil in a skillet. Add the leek and cook, stirring, until softened. Add the scallion and cook for another minute or two, until the scallion has softened. Season with salt and pepper, and set aside to cool. Combine the cheeses. Add the leek and scallion mixture. Incorporate the nettles and herbs, and stir in the beaten egg. Taste and adjust seasonings.

Lamb Chops with Greens and Sorrel Salsa Verde

Lamb Chops with Greens and Sorrel Salsa Verde

  • 8 1 1/2-2“-thick lamb loin chops (about 3 pounds)
  • 2/3 cup sorrel or spinach leaves
  • 1/3 cup mint leaves
  • 1/3 cup parsley leaves
  • 1 tablespoon finely grated lemon zest
  • 5 garlic cloves, thinly sliced, divided
  • 4 ounces king oyster or maitake mushrooms, cut into 1/2″ pieces
  • 1 shallot, thinly sliced
  • 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup plus 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white balsamic vinegar

Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour. Meanwhile, purée sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and ⅓ C. oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside. Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8–10 minutes. Let lamb rest at least 10 minutes. While lamb is resting, heat remaining 2 T. oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate. Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper. Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde. Do Ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.

Morel Mojo

Morel Mojo

Chef Scott Dolich extends morel season by pickling them into a loose, relishlike condiment he calls mojo. At the restaurant, he dips into his supply to dress up spring vegetables like asparagus or ramps or to garnish grilled meats and fish.

1 1/4 lb. morel mushrooms
1 C. apple cider vinegar
1 C. beef broth
1 C. vegetable broth
3 garlic cloves, thinly sliced
2 1/4 tsp. salt
1 bay leaf
1/2 tsp. red pepper flakes
3 tsp. EVOO

Submerge the morels in a bowl of cold water and agitate them gently to dislodge any grit. Drain them in a colander and pat dry immediately. Slice off the stems and cut the morels into bite-size pieces. Combine the morels, vinegar, beef broth, vegetable broth, garlic, salt, bay leaf, and red pepper flakes in a large pot. Cover and simmer the mixture over medium heat for 10 minutes. Remove the pan from the heat and let the morel mixture cool slightly. Discard the bay leaf. Drain the morels, reserving the brine. Puree 1 C. the morels with ½ C. the brine in the bowl of a food processor fitted with a steel blade attachment until well combined but not entirely smooth. Add the olive oil in a steady stream with the motor running until well combined. Transfer the puree to a medium bowl and fold in the remaining morels. Discard the remaining brine. Salt to taste. Transfer the relish to an airtight container to cool to room temperature. Stored in an airtight container in the refrigerator, the relish will keep for about l month. NOTE: Morels come into season in early spring and generally stick around through May.

Sorrel Pesto

Sorrel Pesto

3 C. of packed sorrel leaves, thoroughly washed and dried
4 – 5 large cloves of garlic, roughly chopped
3/4 C. Greek extra virgin olive oil (I like Athena brand)
¼ C. of pine nuts
1/2 C. walnuts
3/4 C. grated Parmesan (Reggiano) cheese
1/3 C. grated Pecorino Romano (Locatelli) cheese
salt
pepper

In a large food processor, combine sorrel leaves, garlic, pine nuts and walnuts. Process to make a near paste. Scrape bowl. With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 12 grinds of fresh pepper. Process again, taste and add more salt, if necessary, to your liking. A one C. portion is enough to coat 1 lb. of dried pasta, cooked. I like it on fusilli or gemelli best as it can get in all the little groves for maximum coverage and flavor. Excellent to put a dab on grilled chicken breasts, squash, potatoes or green beans. Adds a lovely cheesy, lemony flavor.

Pickled Ramp Bulbs

Pickled Ramp Bulbs

1 pound ramps
1/2 cup unseasoned rice vinegar
1/4 cup granulated sugar
1 tsp. pickling salt (or any other finely milled salt)
1/2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/8 tsp. red chile flakes
1 bay leaf

Wash the ramps well. Trim away the leafy greens and root ends. Combine the vinegar, sugar, and salt with 1/2 cup/120 ml of water in a small saucepan and bring to a boil. Place all the spices and the bay leaf in the bottom of a clean l-pint/500 ml jar and pack the trimmed ramps into the jar. Pour the brine over the ramps, leaving 1/2 inch/12 mm of headspace. Tap the jar gently to remove any air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. Wipe the rim and apply a clean lid and ring. Let the jar cool for at least an hour and then place in the refrigerator. Give the ramps at least a week in the pickling liquid before eating. Note: Because nothing about ramps is neat or precisely cultivated, you have to take a bit more care in their preparation. Wash them well in several changes of cold water to ensure you remove all the grit. And don’t toss the green tops! You can either sauté them and serve them as a cooked green or whirl them into an oniony pesto.

Andouille and Dandelion Greens Pasta

Andouille and Dandelion Greens Pasta

8 oz. dry pasta
2 Hot Sausage Links, thinly sliced
2 T. butter
1 large shallot, thinly sliced
1/2 C. halved tiny grape tomatoes
1/2 C. Mixed Bell Peppers, diced
1/2 C. chicken broth
1/2 C. white wine
1/2 tsp. Morton & Bassett Cajun Spice Blend
3 cloves garlic, minced
3 C. 1/2-inch slices dandelion greens (about 1 large bunch)
Sea salt to taste

Cook pasta in boiling salted water according to package directions; drain well. While pasta is cooking, cook hot links in a very large skillet over medium-high heat to brown; remove from skillet. Melt butter in same skillet over medium heat. Add shallots and cook for 5 minutes. Add tomatoes, peppers, broth, wine, spices and garlic; cook for a few minutes more. Add hot links and cooked pasta to skillet and cook until hot. Stir in dandelion greens and season with salt.

Honeysuckle or Elderflower Cordial

Honeysuckle or Elderflower Cordial

1 quart loosely packed Japanese honeysuckle blossoms or elderberry flowers (no leaves)
Vodka, preferably 100-proof
Simple syrup, to taste

Put the blossoms in a quart-size canning jar and add vodka to cover them completely; push them down with a spoon if necessary. Put the lid on the jar and set it aside in a cool, dark spot for 3 to 4 days. It’ll turn a pretty amber color, and the blossoms will become a dark brown—this is fine. Rinse and squeeze out a heavy-duty paper towel and use it to line a fine-mesh sieve set over a large glass measuring cup. Strain the infused vodka into the cup. and discard the solids. Funnel the vodka into a clean bottle that will hold about a quart. Add simple syrup to taste—the cordial should be fairly sweet; the syrup will also serve to dilute the alcohol content, and you can also add a bit of water now or when you serve it (chilled, over ice, in small doses), or use it in cocktails.

Mushroom, Potato, & Nettle Soup

Mushroom, Potato, & Nettle Soup

Nettles, once cooked, they can be handled and used as you would spinach – scramble with eggs or use in quiche or frittatas, add them to Greek spanakopita fillings, ravioli filling, risotto, soups, stir-frys, puree them for nettle pasta dough, top pizzas, make creamed nettles, or simply sauté them with extra virgin olive oil, garlic, and a squeeze of lemon (just like spinach!).

To soften the stingers, and render them harmless, cook them as such:

Bring a pot of water to a boil. Tip the contents of your bag of nettles into the pot, or use tongs to lift them into the pot. Push them down and stir them around a bit with a wooden spoon or tongs. Let them boil, and, after a minute, the stingers will have softened so that the nettles can be handled. Within 2-3 minutes, the nettles will be fully cooked. Lift them out with a spider or strainer and either refresh them under cold water, or spread them out on a baking sheet to cool. Once cool, they can be squeezed of excess water if desired (a good idea if you are adding them to eggs), or chopped to add to soups. If the stem is tender, you can chop the vegetable in its entirety and use the whole thing. If the stem is woody, just pluck the leaves from the stem and discard the stem (much easier than donning gloves and plucking the leaves from the raw stem).

Note that the nettles are lifted from the boiling water rather than pouring out the contents of the pot into a colander. This is so that you remove the floating nettles, and leave the sunken sediment (if any) behind in the pot. In preparing the nettles in this manner, you can avoid having to wash the raw nettles and risk a run-in with the stingers. Also note that I have never had anyone mention that the nettles retain any sediment, nor have I ever encountered it when eating nettles prepared in this manner. Occasionally, though, there will be a thin twig or pine needle that has to be removed.

I am often asked if nettles can be steamed rather than boiled. Yes, they can, but they should be washed first, because the sediment will not be washed away by the steam. Also, if you blanch or boil rather than steam, you have the advantage of getting a “2 for 1” with your vegetable purchase.

After par-boiling, you have a nutrient-dense leafy green (think nutrient content of spinach, times 10, with added trace minerals), plus the nutrient-dense cooking liquid. If you have salted the cooking water, you can use the resulting Nettle Broth as a rich vegetarian soup broth or for cooking rice and risotto. If you have kept your nettle boiling water unsalted, you will have a Spring Tonic of Nettle Tea to drink.

Both the nettles and the nettle cooking liquid freeze beautifully, and will keep the better part of a year. A tip: Don’t squeeze out the water from the cooked nettle leaves before freezing; the extra water will help to preserve their integrity in the freezer, and you can always squeeze them out when they have thawed.

Mushroom, Potato, & Nettle Soup

Don’t feel limited to the mushrooms listed – a great number of wild mushrooms will work just as well. This soup freezes quite nicely.

1/2 lb. young nettles
¼ C. good flavored olive oil, plus more for cooking the mushrooms
1 lb. potatoes, peeled, halved, and sliced ¼ inch thick
a pinch of chile flake
2 large garlic cloves, peeled and sliced
½ lb. shiitake mushrooms, sliced
½ lb. maitake mushrooms, chopped or pulled apart into petals
10 C. good quality meat, chicken, mushroom, or vegetable broth (you can include some of the nettle cooking liquid in the soup broth – it is rich and will add another layer of flavor to the soup)
sea salt & black pepper

Bring a pot of water to a boil. Season the water with salt. Carefully add the nettles and cook until the stingers have softened, about a minute. Drain the nettles and refresh them briefly under cold water until cool enough to handle. Pick the leaves from the larger, woodier stems (the tender young stems can be chopped and added to the soup). Set the nettles aside.

Heat the olive oil in a soup pot over a medium flame. Add the sliced potato and cook, stirring every so often, until the potatoes have started to take on some color (10-15 minutes). Add the chile flake and sliced garlic. Add another T. oil if the ingredients in the pot seem dry. Cook for 1 more minute. Break up the potatoes slightly with a potato masher or wooden spoon, then add the stock to the pot. Bring to a boil.

Meanwhile, sauté the mushrooms in additional oil. Add them to the soup. Season with salt and pepper. Simmer the soup for 20 minutes, then add the nettles. Warm through and serve.

Violet Jelly

Violet Jelly

2 C. tightly packed violet flowers (no stems)
2 C. boiling water
1/4 C. bottled lemon juice
1 1/2 C. white sugar (again, white is essential to retain the violet color)
4 tsp. pectin

Rinse and drain flowers and place in a small stainless steel saucepan or heat-proof glass bowl. Pour over boiling water, cover and let steep for 24 hours. Strain the liquid through a fine mesh sieve into a medium saucepan, using a wooden spoon (or very clean hands) to squeeze out as much liquid as possible. Add lemon juice and gently heat over medium low heat until warm. In a small bowl, whisk sugar and pectin until well incorporated. Add sugar-pectin blend to violet water and whisk until completely dissolved. Turn heat up to medium high and bring mixture to a boil, stirring occasionally. You want to stay close to the pot because it does have a tendency to bubble over if left unattended. Continue cooking until mixture has thickened slightly, about 5-10 minutes, skimming off any foam as you go (there will be a lot). Jelly is ready when it passes the chilled plate test. Make sure all foam has been removed and ladle jelly into clean, hot, sterile jars, leaving 1/4 inch headspace. Wipe rims clean, center lids and screw on jar rings. Process in boiling water bath for 12 minutes. Remove jars and allow to cool for 24 hours. Press on center of lids after about 1 hour to make sure they’ve sealed. If the lid springs back, it did not seal properly and needs to be stored in the refrigerator. After 24 hours, label jars and store in pantry.

SpicySweet Pickled Ramps

SpicySweet Pickled Ramps

12 oz. ramps with greens (about 3 bunches)
3 C. cider vinegar (5% acidity)
2 tsp. pure kosher salt
1/2 C. sugar
2 tsp. fennel seeds
2 tsp. yellow mustard seeds
1 tsp. whole black peppercorns
1 tsp. hot pepper flakes, or more to taste

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. Wash the ramps well and trim off any damaged leaves. Cut the tops off so that the bulb ends will fit upright in your canning jar with 1/2 inch headspace at the top. Arrange the leafy tops into four stacks. In a saucepan, bring the vinegar, 1 C. water, the salt, sugar, and spices to a boil over high heat, stirring to dissolve the salt and sugar. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Working quickly, pack the ramp bulbs into one of the hot jars. Roll up each stack of leaves and stuff two rolls into each of the other two hot jars. Ladle the hot vinegar mixture into all the jars, leaving 1/2 inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be reprocessed or refrigerated immediately. Label the sealed jars and store.

Sausage & Orecchiette with Ramps and Favas

Sausage & Orecchiette with Ramps and Favas

Orecchiette with Ramps and Favas

Kosher salt

1 pound fresh orecchiette pasta

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound spicy Italian sausage, removed from the casings if not bulk

1 cup peeled shelled fava beans

3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)

Freshly ground black pepper

2 cups freshly grated parmesan cheese

 

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.  Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.  Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

Nasturtium Capers

Nasturtium Capers

Nasturtiums form their seedpods around the end of summer or early fall. Get on your hands and knees and look for them in the soil directly underneath the plants’ leaves. Only pick the young green pods, not the older ones that are hard and yellowish.

4 tsp. kosher salt
2 C. water
1 C. fresh, green nasturtium seedpods
1 1/2 C. champagne vinegar
1 tsp. sugar
2 sprigs fresh summer savory

Bring the salt and water to a boil in a saucepan. Place the nasturtium seedpods in a small jar and pour the boiling brine over them. Cover and let soak at room temperature for 3 to 4 days. Drain the seedpods and place them back in the jar. Boil the vinegar and sugar. Pour the hot vinegar mixture over the seedpods, add savory sprigs, and let cool. Cover the jar and refrigerate for 3 days before using. They will keep for about 6 months refrigerated and are delicious in salads, fried or chopped over things, and wherever else a caper might appear!

Cattail Pollen Biscuits

Cattail Pollen Biscuits

Cattail Pollen Biscuits

 

The fresh-shucked corn flavor of cattail pollen is amplified by baking. The biscuits are as good with butter and maple syrup or thinly sliced ham. You will need 12-16 cattail flowers to collect ¼ cup of pollen.

 

Biscuits

 

3 ¾ cups all-purpose flour

¼ cup cattail pollen

1 T. plus 2 tsp. baking powder

1 tsp. salt

2 T. sugar

6 oz cold unsalted butter, coarsely grated

1 ½ cups buttermilk

 

1 egg, beaten

1 T. milk

 

Preheat the oven to 375’F. Line a baking sheet with parchment. Combine all the dry ingredients in a bowl and stir to combine. Add the grated butter and use your fingers to rub it into the dry ingredients. Pour in the buttermilk and give the mixture as few swipes with a wooden spoon as possible, before bringing the biscuit dough together with your hands. (The less your work it the more tender they will be.) Transfer the dough to a floured surface. Press it gently into an even shape 1 ½ inches thick. Use a biscuit cutter (or upturned glass) to press out as many biscuits as possible. Collect the dough scraps and press them together quickly, then cut out a few more biscuits. Place the biscuits on the baking sheet. Mix the egg wash and brush it gently over the tops. Slide into the oven. Bake until golden-brown, about 20 – 23 minutes. Best eaten at once, but they freeze very well, too.

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

 

½ C. chopped green ramp tops, bulbs reserved (see note below*)

¼ C. flat-leaf parsley leaves

Finely grated zest of 1 lemon

1 tsp. fennel seeds

1 tsp. fennel seeds

¼ tsp. chili flakes

⅛ C. white wine

½ C. Dijon mustard

¼ C. + 2 tsp. extra-virgin olive oil, divided

6 to 8 (4-ounce) bone-in lamb loin chops

1 tsp. kosher salt, plus more for seasoning

½ tsp. freshly ground black pepper, plus more for seasoning

Lemon wedge for final seasoning

 

1 pound peeled sunchokes (also known as Jerusalem artichokes)

1 T. salt

3 T. unsalted butter

 

 

1 T. olive oil

¼ C. minced ramp bulbs or shallots

½ C. diced carrots

½ C. diced daikon radish

½ C. diced breakfast radish

 

In a food processor, combine ramp tops, parsley, lemon zest, fennel seeds, chili flakes, wine, mustard and ¼ C. olive oil and purée until smooth. In a large mixing bowl, toss the lamb with salt and pepper and coat the meat thoroughly with the marinade. Refrigerate for several hours before cooking, but no more than a day. In a saucepan, add the sunchokes, salt and enough water to cover by 3 inches. Bring to a boil, lower to a simmer and cook until tender, about 10 minutes. Strain, add butter and mash. Season with salt and pepper and keep warm. Next, heat olive oil in a medium sauté pan. Add ramp bulbs, carrots and radishes and sauté until just tender. Season with salt and pepper and keep warm. Cook the lamb using your favorite cooking method. For best results, cook over an open-flame grill for about 6 minutes each side. In the last minute or two, prop the chops upright on the bone, allowing the bones to radiate heat to finish cooking the meat. Place the puréed sunchokes and roasted vegetables on the plate top with lamb chops. Drizzle with olive oil and a squeeze of lemon. Serves 6 to 8. *Note: If you can’t find ramps at farmers markets or well-stocked produce aisles, substitute with ½ C. parsley and ¼ C. chopped spring garlic greens, or 2 to 3 garlic cloves with the ½ C. parsley.

Fruits of the North Pie

Fruits of the North Pie

Fruits of the North Pie

 

Pastry for single-crust pie (9”)

¾ c. sugar

¼ c. cornstarch

2 c. fresh strawberries

1 ½ c. fresh raspberries

2 c. fresh cut rhubarb

1 c. fresh blueberries

1 T. lemon juice

 

On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.  While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.

Cattail Griddlecakes

Cattail Griddlecakes

Cattail Griddlecakes

 

Top these versatile and blini-like griddlecakes with a fresh green salsa and a bite of chile. They also lend themselves well to Southeast Asian-style dipping sauces (fish sauce, lime, sugar, chile), and play well with smoked salmon or salmon roe with herb cheese, or with dollops of fragrant curry and yogurt. The recipe doubles very well.

 

1 cup immature male cattail flowers (green), stripped from the stalk

1 cup blanched fresh corn kernels

¼ cup flour

1 tsp. baking powder

1/8 tsp. salt

¼ tsp. chile flakes

¼ cup plain yogurt

1 large egg, beaten

2 T. butter

 

Place the cattails, corn flour, baking powder, salt and chile in a bowl. Make a well in the center and add the yogurt and beaten egg. Stir well. If the mixture seems too dry, add a little more yogurt. Heat a skillet over medium-high heat and melt some of the butter to coat the bottom. Scoop a spoonful of the thick batter into the pan. Repeat, making sure not to crowd the pan. When some bubbles in the surface of the griddlecakes pop, flip them over and cook the other side until golden, about 4 minutes. Keep warm in a folded napkin. Serve warm. (They freeze well, just reheat in a hot oven or in a toast oven.)

Honeysuckle Flower Sorbet 

Honeysuckle Flower Sorbet 

Honeysuckle Flower Sorbet

 

3 ½ cups cold water, divided

¾ cup sugar

3 cups gently packed honeysuckle flowers, a mixture of orange blossoms, white blossoms, and buds

3 to 4 medium-sized sassafras leaves, roughly chopped (optional)

1 T. lemon juice

⅓ cup dry white wine

Pinch of cinnamon

 

Bring 1/2 cup of the water to a boil in a small saucepan then add the sugar, stirring until it has completely dissolved. Add the remaining 3 cups of cold water to bring the solution to room temperature. Stir in the honeysuckle flowers and sassafras leaves, is using. Cover and let infuse for 8-12 hours in the fridge. Once the flowers have infused and the liquid tastes nice and honeysuckley, place a fine-mesh strainer over a large bowl and strain out the flowers and leaves. Discard the leftover flowers. Stir in the lemon juice, white wine and cinnamon. Taste and add a pinch more of cinnamon if necessary. The mixture should have a hint of cinnamon, but the flavor shouldn’t overwhelm the flowers. Freeze in your ice cream machine according to the manufacturer’s directions. Enjoy!

 

Honeysuckle Sorbet Notes: The sorbet is best the day it is made. If you have leftovers, you can let them thaw in the fridge for 15 minutes before serving for a softer sorbet. I recommend using a mix of orange and white blossoms as well as the closed white buds because this is what I usually find when I am harvesting and they each add slightly different elements to the flavor. However, you can use whatever mixture you find as long as it is at least 2/3 opened flowers. To make this alcohol-free, you can use 1/3 cup water with a few drops of lemon juice in place of the wine. I would also recommend adding an additional 1/4 cup of sugar in step 1 to help create a softer sorbet. Sassafras leaves have a very different taste from the better-known sassafras root. The leaves add a soft lemony flavor to the sorbet.

Foraged Flower Fritters

Foraged Flower Fritters

Foraged Flower Fritters

 

1 1/2 cup dandelion flowers (or other foraged flowers, such as honey locust or elderflowers)

1/2 cup flour

1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup milk

1 T. melted butter

1 egg

lard tallow, or other fat for frying

 

Heat the lard in a heavy frying pan on medium heat. Mix together the flour, baking powder and salt. Stir in the milk, melted butter and egg. One at a time, coat the flowers with the batter. Fry in the hot fat until brown, turning once. Place on a paper towel lined dish to soak up the extra fat. These are delicious served with honey or maple syrup.

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

 

Miner’s lettuce doesn’t keep well when mixed with other ingredients, so if you are making a large salad for several servings, store the citrus and beets separately from the miners lettuce. The beets will likely turn everything pink, but the flavors are delicious when melded together. Let come to room temperature again before serving. Miner’s lettuce also doesn’t store well, and should be used within a day or two of harvesting.

 

Beets

Olive oil

Red grapefruit, thinly sliced into wheels and peeled

Orange, thinly sliced into wheels and peeled

Handful kumquats, thinly sliced

Handful cashews, toasted and broken into bits

Several handfuls Miner’s Lettuce

 

Preheat oven to 400 degrees. Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size. Let beets cool and then peel, then slice into wheels. Layer beets, citrus, and miners lettuce in a bowl or on a platter. Sprinkle with cashews.

Blackberry, Blueberry and Salal Berry Ketchup

Blackberry, Blueberry and Salal Berry Ketchup

Blackberry, Blueberry and Salal Berry Ketchup

 

Serve this with hot smoked salmon! Pulled basque pork!    Hazelnut halibut! On french toast, pancakes and waffles! and practically EVERYTHING!

 

This is made with a pound of fruit. Mix and match the fruit, because all our suggestions are in the same local season. We suggest blackberries, blueberries, salal berries, huckleberries and/or even Italian plums. It freezes like alcohol, meaning it doesn’t freeze solid. for that reason, plan to use it in 6 months or less. Freeze in reusable container with a tight-fitting lid. Always cover the top of the sauce with waxed paper or parchment before covering with tight lid.

 

1 pound berries, one or two varieties (Blackberry, Blueberry and Salal Berry) or all blackberries

1-2 T. water

1 1/3 cups pure maple syrup, blue agave syrup, or brown sugar

1/3 cup cider vinegar

½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves

½ tsp. sea salt

¼ tsp. ground pepper

 

Place fruit(s) and water in a large sauce pan and simmer over medium or medium low heat until it breaks up, approximately 10-15 minutes; puree through food mill or using a stick blender. To remove small seeds, strain through a sieve. Return strained fruit to stove on medium; reduce some to slightly thickened. Add maple syrup, vinegar, cinnamon, nutmeg, cloves, salt and pepper and cook for approximately 10 minutes or until ingredients have “bloomed” into a “berry” good reduction. Chill to serve.

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding

 

2 C. granulated sugar, divided

¼ tsp. salt

½ C. all-purpose flour

¼ C. lemon juice

Finely grated zest of 3 lemons

1½ C. buttermilk

½ C. heavy cream

4 eggs, separated, plus 1 yolk

Huckleberry sauce for serving*

 

*HUCKLEBERRY SAUCE

4 C. cleaned huckleberries (or your favorite berries)

2 C. white sugar

1 C. water

Juice of 1 orange

Juice of 1 lemon

 

Preheat a convection oven to 325°. In a large bowl, stir together 1 ½ C. sugar, salt, flour, lemon juice, grated zest, buttermilk, heavy cream and 5 egg yolks until well incorporated. In a separate mixing bowl, beat the egg whites with a whisk until they hold stiff peaks. Gradually whisk in ½ C. sugar until it is completely incorporated. Fold the beaten whites into the mixture in 3 different additions, allowing the last addition to remain only partially mixed in. Don’t over mix. It should be lumpy with some of the egg whites in large visible clumps—it should look messy, soupy and lumpy—not neat and smooth! Transfer mixture to a 10- by 12- by 3-inch (12 C.) baking dish. For the water bath, place the baking dish in a larger baking pan and pour simmering water into the outside pan until it reaches ⅔ up the side. Bake for about 60 minutes, until the top turns dark golden brown and the pudding starts to set up underneath. It will always remain slightly loose when shaken. Cool completely and refrigerate until serving. To serve, scoop each serving onto a dessert plate and spoon huckleberry sauce along the side.

 

Huckleberry Sauce: Put all of the ingredients together in a small nonreactive saucepan. Turn on the heat and bring this to a simmer for 5 minutes. Remove the saucepan from the heat, cool slightly and purée with burr mixer or in the blender. Store in the refrigerator up to 2 weeks.

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

 

8 spring onions (or 2 bunches scallions)

Extra-virgin olive oil, for sauteing

8 ounces king trumpet (aka king oyster, royal oyster, or royal trumpet) mushrooms

1 tablespoon salted butter

2 garlic cloves, finely grated (preferably on a Microplane)

1 1/3 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley or dill

Flaky salt, for sprinkling

 

Trim the ends of the onions or scallions, then halve them crosswise. If you’re using onions, halve the bulbs lengthwise. Slice the mushrooms about ¼-inch thick lengthwise. Using a paring knife, score one side of each slice with a crosshatch pattern. Set a large cast-iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Sear the mushrooms in a single layer (do them in batches if needed), pressing them flat if they start to lift or curl. Turn after 4 to 5 minutes, once burnished and golden, then season with salt. Cook the second side for another 3 to 4 minutes, until burnished and golden. Transfer the mushrooms to a plate and repeat if needed until all of the mushrooms are cooked. (If your mushrooms are unevenly sized, just flip and remove the smaller ones as soon as they’re ready.) Lower the heat to medium and add the butter. Once foaming subsides, add the spring onion or scallion bulb ends and season with salt. Press down to establish good contact with the pan. Cook for about 3 minutes, until starting to brown, then flip and add the green tops to the pan. Cook for another 5 to 7 minutes or so, turning everything halfway, until soft and browned in parts. (The scallions will cook faster than the spring onions, so just keep a close eye.) Sprinkle with salt and pepper. Turn the heat to low, then stir in the grated garlic. Add the cream and reduce for about 3 minutes. Stir occasionally, raising the heat if needed, until slightly thickened. Remove the pan from the heat and allow to cool for a few minutes (the sauce will thicken a bit further). Transfer the creamed onions to a platter or serve straight from the skillet. Add the mushrooms and spoon a little cream on top. Sprinkle with parsley or dill, then season with freshly ground pepper and flaky salt.

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

 

½ cup sugar

½ cup apple cider vinegar

½ cup water

1 T. salt

1 tsp. red pepper flake

Rind of 1 orange peel

6 each black peppercorns

½ pound fiddlehead ferns, cleaned, trimmed and blanched for 1 minute

 

Two days before making dish, boil first six ingredients for pickle liquid. Cool. Pour over blanched fiddleheads. Chill.