4.23.14 Further Afield (& April Hot Links)
The first edible plants to come up in the wild tend to be the alliums, like ramps and field garlic. If you're new to foraging, this is a great place to start because the smell makes identification a cinch. Where ramps are lately considered over-harvested, field garlic—sometimes called wild garlic or crow garlic—is actually a European interloper that has become an invasive plant here, so forage away. I saw it growing all along the Palisades Parkway this week and its wavy green stalks are easy to spot in most parks and fields. The leaves are slender, waxy, hollow tubes that can grow more than a foot tall. The smaller, more tender ones can be used like chives, chopped into salads and added to soups. The bulbs are generally less than an inch in diameter, and are covered with a fibrous outer layer that needs to be peeled away, as with scalltions. Field garlic is milder than you night think considering its pungency and it has a bit of funkiness, not unlike ramps—what Euell Gibbons calls “that wild taste.”
We recently had the great pleasure of being invited to the lovely home of Marie and Vincent, where we dined on wild delicacies including deviled eggs with field garlic; nettle, dock and garlic mustard bruschetta; and Japanese knotweed vichyssoise. The whole meal was alive with the vivid tastes from the newly awakened earth. So special!
No field garlic? Look for green garlic at your farmers market, and use that instead. And now, my friends, some links I have been hoarding for you.
After reading this inspiring article, I subscribed to this magazine
A wonderful new blog (and forthcoming book) about the kitchen as ecosystem
The season for ordering this artisanal miso is closing fast (try the dandelion and the soy-free chick pea)
Delectable spring pickles!
I'm getting ready for my summer dyeing projects
Love this beautiful and original nature-inspired artwork
Shall we try to make a salad like this?
Your thoughts are so powerful
What I'm reading now; and what I'm watching, also this (and I loved this)
The Dalai Lama really nails it here
These New York cooking workshops look amazing
On the subject of aging, few images are more eloquent than these
I just really couldn't believe this at all
Thank you, as always, for visiting me here. xo
Field Garlic Butter
- — 1 stick (4 ounces) unsalted butter (preferably cultured), softened
- — 1 handful field garlic, bulbs & greens, cleaned and trimmed (may substitute green garlic)
- — sea salt, to taste
Chop field garlic into small pieces. Place in food processor along with butter and a couple of pinches of salt. Process until as smooth as possible. Taste and add more salt, if needed. Transfer to a tightly sealed contained and store in the fridge. Or form into a tube, wrap in saran, then parchment, and freeze.