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,…
Salad
Korean Acorn Jelly / 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, Watercress and Parmesan
I have a couple different ways I’ve shared to enjoy the freshest, most perfect porcini buttons I’ve found. This is one of the more simple ways you might enjoy them, but sometimes less is more. Raw porcini served with parmesan and fresh greens (typically arugula) is a classic Italian salad, and one everyone should try…
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…
Lamb’s Quarter 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…
Fiddlehead Salad
This simple salad is my go-to recipe for eating ostrich fiddleheads. There’s all sorts of advice out there on how to cook them: 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…
Wild Greens with Walnut Sauce
As I was cooking with my Virginia Bluebells this year, I started looking around in my library for recipes specifically calling for borage greens, since Virginia Bluebells are in the Boraginaceae. Borage has been cooked in the Mediterranean for a very long time, but I also found different recipes from Eastern Europe like Georgia, as…
Japanese-Style Violet Greens Salad (Gomae)
Violet flowers are pretty, but I enjoy violet greens much more than the flowers. Here and there you might see some people saying they put a few violet leaves in a salad, and that can be ok, but just ok. Violet greens, unless harvested very young, are often pretty tough, which is why most of…
