A salad of cooked black locust flowers inspired by Sam Thayer is one of the most interesting dishes I’ve ever eaten, and something that changed the way I think about what constitutes a vegetable. It’s no secret that I love edible flowers-I submitted over sixty different images of different flowers you can eat for a…
Salad
Swamp Saxifrage Shoots
Swamp saxifrage (Saxifraga pensylvanica) is a little-known edible spring plant that doesn’t get a lot of attention in foraging literature. I own a lot of foraging references, but the only one I have that describes the plant comes from Sam Thayer. Saxifrage is something to look for in early spring around April or early May,…
Turkish Nettle Salad (Isirgan Salatasi)
Stinging nettle salad sounds like something you’d feed to someone as a punishment. The reality is that it’s a common, traditional nettle recipe from Turkey called Isirgan Salatasi. Last year I shared my new favorite way to cook every forager’s favorite burning weed by steaming them. I don’t think this salad will takes its place,…
Korean Acorn Jelly with Chrysanthemum Leaf Salad (Dotorimuk)
Have you ever seen packages of acorn starch in your local Asian market and wondered what it’s used to make? Acorn starch is used to make dotorimuk (doh-tohree-mook) a sort of traditional Korean jelly, and, as far as I can tell, it’s probably the most widely consumed acorn recipe in the world. Acorn starch vs…
Raw Porcini Salad with Chickweed and Watercress
Raw porcini mushrooms served with parmesan and fresh greens (typically arugula) is a classic Italian salad, and one everyone should try when the special moment comes that fresh, perfect porcini are on hand. It’s also really quick to make, so you can run into the kitchen right after a hunt and whip it together for…
Wild Greek Salad with Purslane and Stonecrop
Midsummer means a lot of things, but heat and garden weeds are probably two that many of us are familiar with right now. A few weeks ago, there was a dinner on the farm I was going to contribute a dish too, and, as my partner’s family is proud of their Greek heritage, I thought…
Wild Spinach Dip (Borani Esfenaj)
Here in the Midwest we just went through a brutal heatwave pushing triple digits, so cold food has been on regular rotation. This dip made from Lamb’s Quarters has been on repeat for a while. Back in the Spring when I shared my now absolute favorite way to cook nettles, a commenter mentioned that the…
Simple Fiddlehead Fern Salad with Mint
This simple salad is a go-to fiddlehead recipe for me. There’s all sorts of advice out there on how to cook fiddles: blanch five minutes, blanch ten minutes, sauté afterward and cook them to death in oil, put them in lasagna and bake them to oblivion, then pull out long, soft and stringy noodles as…
