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.Read More
Wild Green Pesto — Oh So Tasty: Or What to Do With All Those Weeds!Read More
Wondering what to do with all those aromatic culinary herbs — wild or cultivated? Here's an ancient salting technique — a simple way to capture and preserve wild plants as they pass through the landscape. By mixing strongly flavored plants with each other, and also with milder ones, we can create intriguing taste combinations. Add a tablespoon or two of this savory condiment — think of it as a bouillon substitute — to flavor sauces, stews, soups, beans, and more. This recipe is an excerpt from the Relishes, Spreads, and Condiments chapter from my book Foraging & Feasting.
#WildBergamot blooming beautifully= food for the #Pollinators and for us. Right now it's time to indulge in those lovely, light lavender #EdibleFlowers full of spicy sweetness. Sprinkle them onto salads; blend them into softened butter; use them as a flavorful garnish throughout. This wild American native, aka #Mondarda fistulosa, is a perennial of the Lamiaceae family. Look for it in meadows, clearings, prairies, thickets and gardens. Harvest the flowering tops to brew into a strong flavorful tea with a spicy, pungent, oregano-like flavor; has cleansing and digestive promoting qualities.