These egg cups were inspired by Jennifer’s upcoming nuptials. Because ever since she and my brother announced their upcoming wedding, the women in the family and invited close friends have been “watching their weight”. Including me. Normally I don’t pay much thought to the extra padding one accumulates around the middle (from consuming too many…
Category: wild greens
Naked Pasta: Wild Garlic Gnudi
Love gnocchi? Then try Wild Garlic Gnudi! This oh so simple to make, lesser known “naked pasta” is just bursting with flavour, not to mention protein, vitamins, minerals and healing properties. And if you love the green, oniony taste of chives, scallions, and leeks like I do, then Allium vineale, paired with a salty cheesy…
Eating Wild: The Missing Link to Optimum Health
I love that wild foods are the most nutritious, natural and sustainable of all foods – which is why they are a daily part of my diet. But because I still have to pay for the bulk of my sustenance, I’m ever so grateful to food journalist Jo Robinson and her wonderful book “Eating on the…
Chickweed & Peppercress & Rosemary Pate
It’s been such an unseasonably warm winter up here in the Pacific Northwest that we’ve literally been swimming in wild greens. And while it seems wrong to benefit from the ill-gotten gains of climate change, well, you still gotta trust mother nature to know what’s right – right? So if she wants me to feast…
Savory Dessert or Sweet Appetizer: Ox-eye Daisy Phyllo Rolls with Honey and Thyme
Betwixt and between – is how you might describe this time, halfway between late summer and true autumn. This is the time when cooling weather and beginning rains cause the wild greens to regenerate and grow vigorous. This is the time of year when the leaves of plants fill with solar energy as it goes…
Curly Dock Seed Crackers with Wild Herbs (For Prosperity!)
You’ve probably seen the tall reddish-brown spires of the mature curly dock everywhere in fields, yards and lanes – but you probably didn’t know they are food. A member of the wild buckwheat family, each plant contains thousands of seeds which are very easy to harvest, and wild food websites abound with recipes for curly…
Nettled Eggs: Tasty Little Spring Devils
This spring I’ve been blessed with multiple bumper nettle harvests and I’ve been able to try my hand at all sorts of nutritious and crazy delicious recipes like nettle lemon balm cupcakes, nettle ginger jelly, nettle chips, nettle-infused honey, nettle pesto and now…nettle devilled eggs! I needed something to serve at our first Community-Supported Foraging…
Sweet & Savoury Dandelion Rosemary Shortbread
Growing up with Scottish grandparents, shortbread featured heavily in our family celebrations—Christmas, mainly. Each aunt made a version of my grandmother’s standard recipe, while my mother (a defiant non-Celt) makes a light whipped cookie with neon green and red cherry centres. I like my shortbread dense, crazy buttery and undecorated. Not quite like my grandmother’s,…
Women’s Magic & Wild Herb Yogurt Cheese: A Modern Milkmaid’s Tale (and recipe)
Transforming dollops of rich yogurt, colourful blossoms and wild herbs into beautiful rounds of fresh cheese is more magic than food science. The process is as old as the hills and requires nothing more than yogurt, cloth, gravity and time. According to Andrew Curry’s Archaeology: The milk revolution: During the most recent ice age, milk…
Wild Bewitching Pesto: Conjuring Culinary Magic
Fresh, vibrant, tangy, zesty, spicy and garlicky are only some of the adjectives used to describe wildcrafted pesto. But how about spell-binding? From dandelion, garlic mustard, sorrel, and lemon balm, these “weeds” and herbs not only have a long magical history, they can be transformed into tasty and nutritious sauces, dips and condiments—and served with…
Going Wild With Kimchi!
“A bomb of flavour. Pungent, piquant and powerful all at once.” – Hunter Angler Gardener Cook We’ve been eating kimchi (fermented vegetables) in our family forever. Derived from the Korean word “shimchae” which means “salting of vegetables “ it most commonly features napa cabbage, radish, scallion (or cucumber) garlic, ginger and fiery red-hot pepper as starring…
Wild Green Greek Pies: Oh So Savoury!
Picture a patch of grass three feet by three feet beneath you. Then imagine you are a Greek Granny with basket in hand, who is foraging for the over eighty kinds of wild greens that appear in the hillsides and fields each spring. You fill your basket with the young leaves of dandelions, dock, mallow,…
