Driving home last night on dark, rain-slicked country roads, we saw the ultimate confirmation that spring is here. Every year, on a wet, foggy night in April, there is a frog exodus. I'm not quite sure where they are going—from one part of the woods to another? from the pond to the marsh?—but they inevitably cross our road en masse (and, sadly, not all of them make it). Now we will hear them getting down to business in the damp nether regions of the forest, and soon we will see the jellied masses of their eggs in the vernal pools, brooks and streams. In the garden there are other signs of spring: the first tentative pink sprouts of my peonies; delicate green leaves and buds on the lilac bushes; my beloved lovage unfurling; a few tender leaves of sorrel. And further afield there are some wild edibles to be found if you're ready, willing and able.

Field garlic can be substituted for onions, leeks, scallions or garlic in any number of recipes. I blend both bulbs and greens with soft butter to create a chartreuse compound butter that’s delicious stirred into mashed potatoes, drizzled over poached eggs and asparagus, or spread on toast. Another favorite use is to dehydrate the greens, then blitz them in the spice grinder with sea salt for a pungent seasoning salt. I also like to pickle the bulbs in a hot brine and eat them with cheese or as a bloody mary garnish. (And here is my recipe for field garlic pesto.)

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!

Because I am still on this vegan cleanse until Friday (with only one exception made for Marie's dinner!), I shaped my field garlic butter into a log, twisted it into a piece of saran, then again into a piece of parchment, and stuck it in the freezer. It will be there waiting for me, its taste of spring intact, whenever I'm ready.

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