Mint Lassi Master Recipe

Mint Lassi Master Recipe

Makes 16 oz

Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.

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OSTRICH FERN = FIDDLEHEADS

OSTRICH FERN = FIDDLEHEADS Here I hold the dry and spent fertile frond of the ostrich fern, the delectable fiddlehead we gather in early spring. Scientifically named Matteuccia struthiopteris, this native American perennial sprouts two kinds of fronds, the non-edible spore producing one I hold here, and the luxurious (though sterile and now gone) green one that can reach five feet in height, and whose new spring growth produces the fiddleheads we gather. 

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Callaloo = Amaranth = ΒΛΗΤΑ

Callaloo = Amaranth: Just passed a store in Astoria Queens, NY where callaloo was for sale among other fresh produce. Love seeing wild greens as part of the food offerings in urban settings.

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Mayonnaise Master Recipe & All Its Herbal Variations

I find it extremely satisfying to blend up my own mayonnaise and I especially love to include the seasonal flavors of the field. Today's version is made with 3 tablespoons of wild bergamot leaves and 3 field garlic bulbets that have just emerged, making it even more delicious! I use whole eggs in this batch resulting in a lighter, thinner mayo. I am excited to share my master recipe here with you and hope that it will unleash your mayo-making talent. Please let me know how your mayonnaise turns out in the comments. 

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