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Linden Leaf Pancakes

Linden Leaf Pancakes

Linden Leaf Pancakes

 

Linden Leaf Flour

 

1 pound fresh, mature linden leaves

 

Pancakes

 

3/4 C. all-purpose flour

3/4 C. linden leaf flour

3 1/2 tsp. baking powder

1 tsp. salt

1 T. granulated sugar

1 1/4 C. milk

1 egg

3 T. butter, melted

 

To make the flour, dry the linden leaves outdoors in the summer, which may take up to a week. Alternatively, place leaves on baking sheets, well separated, and dry them in a 115 °F oven for up to 24 hours; this may be done in overnight shifts so that your oven is available for other uses during the day. When leaves are completely dried and crumble between your fingers, blend or pound them to a powder with mortar and pestle or in a food processor. Sift powder through a fine-meshed sieve and discard coarser material. The resulting fine flour can be stored for a year or more in an airtight jar. Typically, each pound of fresh linden leaves yields 3/4 C. flour. To make the pancakes, in a large bowl, sift together both types of flour, baking powder, salt, and sugar. Separately, blend together milk, egg, and melted butter. Make a shallow well in center of flour mixture and pour in liquid mixture. Mix until fairly smooth; some small lumps may remain. Heat a lightly oiled griddle or frying pan over medium-high heat. Using a soup ladle or large spoon, pour or scoop batter onto the griddle, about 1/4 C. per pancake. Brown on both sides. Serve hot.

Green Garlic Oil

Green Garlic Oil

1 stalk green garlic, tender green and tops only, chopped (reserve white parts)

¼ bunch parsley, Italian, finely chopped

1 ea lemon, zest only

1 pinch red chili flake

1 pinch kosher salt

¼ cup EVOO

 

Combine all ingredients in a mixing bowl, mix well. Check seasoning and adjust if needed.  Any excess can be stored, covered, in the fridge for up to a week.

Red Clover Lemonade

Red Clover Lemonade

Red Clover Lemonade

 

2 cups freshly foraged red clover (always forage in areas that are not sprayed with toxins)

3 1/2 cups water

1/3 cup local, raw honey

1 cup freshly squeezed lemon juice

 

Pour water into saucepan and bring to a boil. Rinse the clover under cool water to clean while waiting for the water to boil. Add the clover to the water once it begins to boil. Boil the clover for 5 minutes. You will notice the red color disappears from the clover. Strain the red clover from the “tea,” and let cool to 95 degrees. This should take about 45 minutes. At this point, your liquid will look and smell tea-like. Add the honey to the “tea” and whisk to combine once it has cooled to preserve the beneficial and therapeutic properties of the honey. Whisk the lemon juice into the tea and honey mixture. Notice how the color starts to turn pink! Pour your creation into a sealable jar and store in the fridge for at least an hour to chill. You should have about four cups of lemonade from this recipe. Pour your lemonade over plenty of ice in your favorite glass cup to serve. Garnish with freshly picked mint and foraged berries to make this drink even more delightful!

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

 

2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)

¾ cup (200g) butter at room temperature

¾ cup (150g) granulated sugar

3 large eggs

2 tsp. vanilla extract

zest and juice of ½ lemon

2 cups (250g) all-purpose (plain) flour

2 tsp. baking powder

½ tsp. salt

FOR THE LEMON BUTTERCREAM:

⅔ cup (150g) butter at room temperature

2 ½ cups (300g) powdered icing sugar

Zest and juice of ½ a lemon

 

Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice. Sift in the flour, baking powder and salt and stir to gently combine. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing. For the Lemon Frosting: In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.  Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

Cream of Scape Soup

Cream of Scape Soup

Cream of Scape Soup

 

12 scapes, blossom ends removed

3 cups good-quality chicken broth

1 small bunch fresh thyme sprigs

1 medium to large potato, peeled and cubed

1 cup half and half

Salt

Pepper

Pinch cayenne

White wine vinegar

Croutons to serve

 

Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then cover and simmer for 10 minutes. Strain through a fine sieve, reserving the broth. Discard the solids. Pour the broth back in the pan and add the potato and the remaining stock. Bring to a boil, cover, and cook until the potato is soft, 10 to 12 minutes. Puree to a very smooth consistency. Add the cream and reheat. Season with salt, pepper, cayenne, and a dash of white wine vinegar. Serve with croutons.

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

 

1.5 lb. ground lamb

1/2 cup Panko breadcrumbs (or coarsely ground bread crumbs)

1 cup finely sliced scallions (or field garlic)

1/2 cup chopped dill

3 tsp. cumin

1/4 tsp. salt

Pepper

1  egg

2 T. grapeseed or canola oil

 

2 cups fava beans, shelled

2 cups tender Japanese knotweed tips

1 T. lemon juice

1 cup chicken broth

20 mint leaves, torn up

1 T. olive oil

 

In a large bowl combine all the meatball ingredients and mix well. (You could do this the day before and leave, covered, in the fridge.) Form the mixture into golfball-sized meatballs. It helps to wet the palms of your hands every now and then, to keep the mixture from sticking. Put aside on a plate (this can also be done the day before, and left covered in the fridge.) Heat a couple of T. of grapeseed oil in a large pan. When it is hot add about 8 meatballs, brown them on two sides; remove to a plate and brown the next batch (they should not be cooked though). Once they have all been browned return them to the pan, and add the fava beans, the lemon juice, and the cup of chicken broth. Over high heat shake the pan to get the beans in touch with the hot liquid. They will begin to lose its fresh green color. After 5 minutes add the knotweed (or peas) and continue cooking until they are tender.

Braised Burdock, for Two

Braised Burdock, for Two

Braised Burdock, for Two

 

3 strips of pancetta or bacon, cut into smaller pieces (omit of you’re vegetarian, of course)

1 T. olive oil

1 medium onion, finely sliced

3 cloves garlic, crushed half heartedly

2 medium carrots, cut down the middle and then into half moons, or as you like your carrots

2 sticks celery, strings peeled and cut into thinnish slices

3 cups peeled burdock stems in 3 inch batons

4 sprigs of fresh thyme

1/2 cup fruity white wine

Water

2 medium potatoes (if you are afraid, as I was, that you will still be hungry), cubed

1 squeeze of fresh lemon juice

1/4 tsp. sugar

Salt and pepper

 

Over medium heat cook the pancetta or bacon till fat starts to run. Add the olive oil and then the onion and garlic and saute till glistening and translucent, about 4-5 minutes. Add the carrots, celery and burdock. Cook until they take on a little colour. Now add the wine, thyme, sugar and enough water to cover the vegetables. Season with salt and pepper. Cover and bring to a simmer. Keep it at a gentle simmer for half an hour. Add the potatoes. Cook another 15 minutes and then pierce the potatoes with a sharp knife to test for tenderness. If they are tender uncover the pan and continue cooking at slightly higher heat to reduce the cooking liquid. Add the lemon juice, stir and taste again. Adjust with a little more sugar or salt if necessary. Continue cooking until the juice has all but disappeared and turned rather sticky and intense.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

 

1 1/2 lb miner’s lettuce

1/4 cup champagne vinegar

1/3 cup elderflower syrup

1 shallot, minced

2 tsp. sea salt

1/2 cup olive oil

1 lb fresh morel mushrooms

1 tsp. cracked black pepper

1 tsp. fresh thyme leaves, minced

 

Mince the shallot and place in a small mixing bowl. Add the champagne vinegar and allow to sit for 30 minutes to an hour. Add most of the olive oil, sea salt, elderflower syrup, thyme leaves and black pepper and whisk the dressing vigorously for one minute. Clean the miner’s lettuce and allow to dry. Place into a large salad bowl. In a medium saucepan or skillet, add 3 tbsp. of olive oil and bring to medium heat. Toss in the morels and sauté until lightly browned. Combine the dressing, morels and lettuce in the salad bowl and toss together gently.  Note: One of the main ingredients in this recipe, miner’s lettuce, may need to be handpicked or found at a health food store. The good news is that this delicious wild edible can be found in most coastal regions and in the western mountains of the Americas. You can also use a tender lettuce, and mushrooms of your choice!

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

 

2 bunches of dandelion greens, lightly chopped

5 cloves garlic, minced

1 red onion, chopped

3 ounces shiitake mushrooms, sliced

1/2 cup red cooking wine

4 tablespoons olive oil

Salt & pepper to taste

 

In a large skillet, heat the olive oil over medium heat. Add the garlic and onion.  Sauté for 5 minutes, or until onions are translucent and lightly brown. Add the shiitake mushrooms and cook for another 5 minutes until they have reduced and softened. Add the dandelion greens, red wine, salt & pepper.  Cover the skillet for about 7 minutes or until the greens have softened.

Apple and Spicebush Bud Fizz

Apple and Spicebush Bud Fizz

Apple and spicebush bud fizz

 

2 ounces spring spicebush twigs

1½ pounds apples, cut up, not cored or peeled

1 C. sugar

4 C. water

 

To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar’s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On day 7 or 8, when it is good and fizzy, strain the liquid. Strain it again through cheesecloth. Bottle, and keep in the fridge. (Left out in the warmth, a still-fermenting bottle can explode).  To make vinegar: Return the strained ferment to the jar, cover with cheesecloth, and wait, swirling daily until a vinegar mother forms (it may not). When it smells and tastes like vinegar it is vinegar (3 to 5 weeks, generally). Transfer to narrow-necked bottles and seal.

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

 

2 C. nasturtium blossoms, washed and dried

1 C. nasturtium leaves

¼ C. chopped chives

2 sprigs rosemary

2 T. black peppercorns

4 C. white wine vinegar

 

Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.  NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Nettle Naan

Nettle Naan

Nettle Naan

 

3½ to 4 C. all-purpose or bread flour

2 tsp. yeast

2 tsp. salt

3 T. powdered nettle

1 C. warm water

1 T. honey

⅜ C. milk or thin yogurt

2 to 3 T. olive or sunflower oil

 

Starting out with 3 C. flour, mix all ingredients together until a soft dough forms. You can do this by hand or in a stand mixer with a dough hook. Work dough several minutes, until smooth and elastic, adding remaining flour only if necessary. Cover airtight and let rest for an hour. Deflate the dough and divide it into 12 evenly sized pieces. Roll into round balls, cover, and let rest for 30 minutes. (Or close airtight in a tub and chill for up to 24 hours.) Roll each ball out to a roughly 6-inch disc, then stretch into a teardrop shape. Heat a cast-iron skillet or griddle on medium and lightly oil the surface. Cook naan for 1to 2 minutes on each side, or until flecked with brown and bubbled. Wrap in a cloth while you finish baking the remainder

Clover Soup

Clover Soup

Clover Soup

 

2 shallots, chopped

2 cloves garlic, minced

3 T. butter

2 C. white clover flowers and leaves (stems and roots fine too), coarsely chopped

4 C. chicken or vegetable broth

3 medium potatoes, peeled and quartered

Salt and pepper to taste

1 C. Cream or Milk, optional

 

In a large saucepan over medium heat, saute shallots and garlic in butter. When shallots are softened, add clover and stir to coat. Add broth and bring to a boil. Add potatoes and cook on medium heat until potatoes are soft, about 15 minutes. Drain and reserve the cooking broth. Puree the drained clover mixture in a food processor. Blend the reserved cooking broth with the puree. Bring to a boil, then reduce heat and simmer for a couple minutes. Add salt and pepper to taste. Serve hot.

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

 

2 T. mayonnaise, divided

1 tsp. balsamic vinegar

1 tsp. honey

1 C. chickweed, rinsed and patted dry

4 slices of bread (use your favorite)

1 T. Dijon mustard

1/2 ripe avocado, sliced lengthwise 1/4 inch thick

1 roasted red pepper, sliced lengthwise 1/2 inch thick

2 slices hard chevre or 2 T. soft chevre

6 kalamata olives, pitted and minced

Salt and pepper to taste

 

Blend 1 T. mayonnaise with vinegar and honey. Add chickweed and toss.

Toast bread. For each sandwich, spread a slice of bread with Dijon mustard and another slice with remaining mayonnaise. Layer avocado, red peppers, cheese, dressed chickweed, and kalamata olives between the two pieces of toast. Season to taste. Slice in half diagonally and serve.

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

 

1 pound linguine

1/4 C. butter

4 cloves garlic, minced

2 shallots, coarsely chopped

1/2 tsp. crushed red pepper flakes

3 T. good salami, diced

2 pounds small fresh clams, scrubbed

2/3 C. dry white wine

2 C. cat’s ear leaves, chopped to 1-inch pieces

Sea salt and freshly ground pepper to taste

 

Cook the linguine in boiling water until it’s al dente and set aside. While the pasta is cooking, in a large skillet over medium heat, sauté in butter the garlic, shallots, red pepper flakes, and salami until shallots are softened. Add clams and wine and bring to a simmer. Cover the pan and simmer until the clams open, about 5 minutes. Add the cat’s ear and al dente pasta. Cook on medium heat until the pasta has absorbed almost all of the remaining liquid. Add salt and pepper to taste. Serve immediately

Nettle & Mint Tea

Nettle & Mint Tea

Nettle & Mint Tea

 

1 T. dried nettle leaf

1 T. dried mint leaf (any variety)

 

Steep in glass jar with near boiling water for 5 to 10 minutes.  Strain and add honey or maple syrup to taste (optional).  Enjoy hot or cold.

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

 

6 ounces light brown sugar

6 ounces demerara sugar

6 ounces raw honey

Two fig leaves, de-stemmed, about the size of your hand

 

Pick leaves that are not fully mature, but have been on the tree for a few days. The picked end of the leaf will ooze a sap. Try not to touch the sap, but if you do, simply wash your hands. Rinse the leaves making sure to rinse away as much sap as possible. Put 20 ounces of water in a saucepan. Add sugars and honey and bring to a slow boil. Once all sugar and honey have completely dissolved, add in two fig leaves and stir. Let them steep for a couple of hours or until liquid is cool enough to handle. Strain, store in sterilized jar and refrigerate. Keep in your fridge for up to a month.

 

  • Drizzle it on oatmeal, cream of wheat or grits for breakfast.
  • It is also a lovely topping for pancakes and waffles.
  • Use it in a cocktail, I want to create something with chocolate vodka and fig leaf syrup.
  • It is delicious on a soft tangy cheese such as a goats cheese.
  • Pair it with a tangy cheese, apple slices, and pistachios for a lovely bruschetta topping.
  • Whisk it into a salad dressing. I combined it with olive oil, honey mustard, shallots, salt, pepper, and vinegar to make a delicious salad dressing.
  • Add it to some yogurt with fresh fruit and nuts for a healthy snack.
  • Make a batch of pumpkin or apple fritters and give them a quick dip in some fig leaf syrup.

 

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

 

1 C. watercress leaves, minced

2 stalks wild garlic (or 1 large garlic clove), minced

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

 

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.

Wildflower Jellly

Wildflower Jellly

Wildflower Jellly

Infusion: You first have to coax the flavor and color out of the flowers by making an infusion. Measure blossoms before cleaning.

 

Redbud: 3 cups packed flowers to 4 cups boiling water

Honeysuckle: 3 cups packed flowers to 4 cups boiling water

Violet: 4 cups packed flowers to 4 cups boiling water

Forsythia: 4 cups packed flowers to 4 cups boiling water

Dandelion: 2 cups packed flowers to 4 cups boiling water.

 

Place flowers in bowl. Pour boiling water over. Weigh down with saucer to keep petals under the water. Infuse 12 hours at room temperature.  Strain through a fine strainer, pressing down on solids. You should have 3 cups infusion. If not, add water to make 3 cups. Infusion can be frozen up to 6 months.

Master Recipe Wildflower Jelly

 

Recipe makes about six jars, 8 oz. each. Use any size jar you like, as long as they’re glass canning jars with proper lids and rings. Wildflower jelly is lovely on a warm scone.

 

3 cups wildflower infusion

1/4 cup strained lemon juice

1 box (1.75 oz.) powdered pectin

41/2 cups granulated sugar

 

Boil jars on rack in large pot filled with water for 10 minutes. Keep in hot water until ready to fill. In small pan, keep lids and rings in hot water.  Place infusion, lemon juice, and pectin in a 6–8 quart pot. Over high heat, bring to a rolling boil, one that cannot be stirred down, stirring constantly. Continue stirring, add sugar all at once and bring back to a rolling boil and boil for 1 minute. Pour into hot jars to within 1/4 inch from top. Remove any foam. Wipe rims with a clean, wet cloth. Place lids on jars, screw on rings. Process sealed jelly in boiling water bath for 5 minutes. Let cool away from drafts. Check seals after one hour. Refrigerate unsealed jars. Sealed jars keep in pantry up to 1 year.

Cream of Lambsquarter Soup

Cream of Lambsquarter Soup

Cream of Lambsquarter Soup

 

1/4 C. butter

1/4 C. flour

1 medium onion, finely chopped

4 C. organic chicken or vegetable broth

1 pound unsprayed lambsquarter

1 C. light or ‘half-and-half’ cream

Salt, pepper, and nutmeg, to taste

 

In a heavy-bottomed medium pot, cook the onions in the butter, over medium-low heat until onions have softened (about 5 to 10 minutes). Add the flour and stir constantly, cooking for a minute. Add the chicken broth slowly, a little at a time, while whisking well to avoid the flour lumping. Simmer the soup for about 10 minutes or until thickened, whisking frequently. Add the lambsquarter, and cook for another 4 or 5 minutes or until lambsquarter is tender but has not lost its vibrant color. Remove from heat and cool slightly. Using a hand blender or a counter top blender, purée the soup until smooth and velvety. Return the soup to its saucepan, add the cream and return to heat. Bring the soup back up to temperature but do not boil after the cream has been added. Add salt, pepper, and nutmeg to taste. Enjoy with warm crusty bread or croutons.

Spicebush-Marinated Shrimp Skewers

Spicebush-Marinated Shrimp Skewers

Spicebush-Marinated Shrimp Skewers

 

Spicebush twigs or bamboo skewers

1 tsp. spicebush berries

½ tsp. ground cumin

2 T. low-sodium soy sauce (or 1½ T. regular soy sauce)

1 T. extra-virgin olive oil

1 lb. shrimp, preferably jumbo or extra large, peeled, tails left on

 

If you’d like to skewer the shrimp on spicebush twigs, find an established spicebush shrub (or shrubs) that can stand to lose a number of thin branches. Look for relatively straight twigs that are sturdy and brown, not green, and avoid twigs that have berries on them (that way wildlife can feed on the berries later). The twigs should snap right off the shrub. Strip off the leaves and any smaller twigs. Save the leaves to dry for spicebush tea, if you like. If using bamboo skewers, soak in warm water for at least 30 minutes. Grind the spicebush in a mortar and pestle, or use the flat of your knife to crush the berries against a cutting board, then mince them until powdery. Combine the ground spicebush, cumin, soy sauce, olive oil, and shrimp in a medium bowl. Refrigerate for 30 minutes. Preheat the grill to medium-high. As the grill heats, thread the shrimp on the twigs or skewers. This step will take a little longer if you’re using spicebush twigs, since the twigs aren’t straight as arrows. It helps to snip the end of the twig on the bias with kitchen shears to make a pointy tip for skewering. Grill the shrimp until no longer opaque and firm when you press one with your finger, about 4 minutes per side (timing will depend on the heat of the grill and the size of your shrimp). Serve immediately.

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

 

1 medium onion, finely chopped

1 bunch wild garlic, finely chopped (Or, chives finely chopped)

1/2 head celery, finely chopped

2 stems fresh lovage, finely chopped (or 1/2 tsp. dried lovage)

1 lemon, grated zest and juice

200g rice

1L vegetable stock

salt and pepper, to season

a little butter or vegetable oil for sweating the vegetables

 

A deliciously fresh and delicate soup with heirloom herbs that is perfect for a cold winter’s day. Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

 

5 T. extra virgin olive oil

1 small shallot, finely chopped

2 cloves garlic, gently crushed

2 ounces pancetta, cut into 1/2-inch cubes

16 C. walnuts

8 ounces fresh morels, halved lengthwise

1 T. finely chopped Italian parsley

1/4 tsp. saffron threads, soaked in1/3 C. boiling water for 30 minutes

Kosher salt and freshly ground black pepper

12 ounces pipe pasta

1/2 C. fresh ricotta

1/2 C. grated Parmigiano-Reggiano

 

Mushrooms need to be cleaned right before using them. The general rule is to handle them as little as possible, since they are delicate gifts from nature. Shake the mushrooms to get rid of loose dirt. Use a mushroom brush or damp cloth to remove soil residue. Soak morels in cold water for 2 to 3 minutes, rinse, and repeat twice (or more if necessary), then dry with a clean kitchen towel or paper towel. Uncleaned mushrooms will keep in the refrigerator for a few days in a paper bag with some holes poked in it.  In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon. Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat but leave the pan on the burner. Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan. Energetically stir in the ricotta, making sure the pasta is blended. Add two-thirds of the Parmigiano, and stir to combine. Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano. and a drizzle of oil.

Honeyed Dandelion Fritters

Honeyed Dandelion Fritters

Honeyed Dandelion Fritters

 

3/4 cup all-purpose white or whole wheat pastry flour (or gluten-free flour mix)

1/4 cup cornmeal

1 tsp. baking powder

Pinch of sea salt

1 egg

1 cup milk (or any dairy-free milk substitute)

1 T. honey

1 tsp. vanilla

1/4 tsp. each ground cardamom and cinnamon

High temperature oil for frying (such as coconut, sunflower, canola or peanut)

2 cups freshly picked dandelion flowers*

 

Heat oil in a deep skillet over medium-high heat.  In a medium bowl, sift together flour, cornmeal, baking powder and salt. In another larger bowl, whisk together egg, milk, honey, vanilla and spices. Whisk the flour mix into the liquid mix just until smooth.  Pick up each dandelion flower by its base, dip in the batter, and fry flower-side down. Repeat to fill, but not overcrowd, the pan. Flip each fritter once it is golden brown to fry the other side, then remove with a slotted spoon to drain on paper towels.  Serve while still warm, drizzled with honey. Try them with vanilla ice cream for an over-the-top treat!  Dandelion flowers must be freshly picked or else they close up. Late morning or early afternoon are the best times to pick. If you’re up for more work, you can remove the bitter tasting downward-facing green bracts at bottom of each flower.

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

 

2 cups chopped fruit (mulberries and rhubarb used here)

1 to 2 T. lemon juice, to taste

1-2 T. honey, agave, maple syrup, sugar, or stevia, to taste

Optional: 1 handful of basil microgreens (purple basil microgreens used here, regular basil or other herbs also okay), plus more for garnish

2 T. chia seeds, plus more if needed

 

Prepare fruit as needed (wash, remove stems, pits seeds, etc.), chop large fruit into pieces, berried can be left whole. Mulberries and chopped rhubarb used here. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or slotted spoon, leaving it as smooth or as lumpy as you like. Turn off the heat and stir in the lemon juice and honey, to taste. Stir in microgreen herbs (micro purple opal basil used here) or regular herbs if using (mince regular herbs finely), until wilted. Stir in the chia seeds. Let stand 5 minutes, until thickened. This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 tsp at a time. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

 

3 to 4 ounces young stinging nettles

1/2 cup raw walnuts

1/2 cup extra-virgin olive oil

1/2 cup grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

12 ounces gigli pasta

1/3 cup grated ricotta salata

2 T. Calabrian chili oil

8 to 10 edible spring flowers

 

Bring a large pot of salted water to a boil. In the meantime, put on gloves and clean the nettles, removing the stems and keeping just the leaves. Rinse the leaves, then blanch them in the boiling water for less than a minute. Cool them down under cold water or in an ice bath.  When the nettles are cool, drain them, making sure to remove the excess water. In a food processor on low speed, blend the nettles, walnuts, olive oil. and Parmigiano. until the pesto is creamy but not liquefied (it should still have some texture). Season with salt and pepper to taste. Meanwhile, in a large pot of boiling salted water, cook the gigli until al dente and drain. In a medium pan over medium heat, quickly sauté the pasta and pesto for a minute, adding pasta water as necessary to bind the ingredients. Plate in four bowls. Finish with the ricotta salata, a drizzle of Calabrian chili oil, and a couple of edible flowers. Enjoy the spring season on a plate.

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.