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…
Chickweed
Lamb’s Quarter and Chickweed Salad with Elm Samaras
One of my favorite salads to make from wild greens is often made of only two different types of greens: lamb’s quarter and chickweed, or Stellaria as I call it on restaurant menus. As the season progresses, I’ll add different mild greens too, in mid summer I might add young amaranth, a few nasturtiums, purslane,…
Duck Egg-Ricotta Omelet with Boletes, Herbs and Chickweed
I have a lot of friends who hunt mushrooms, but my friend Olena is a special one. She’s from Eastern Europe, and as you might expect has the penchant for hunting mushrooms that so many people from the region do, but with a few differences from some of the others I’ve ran into in the…
Wild Greens That Survived Winter, With Celeriac And Cheese
Like most people, I think of seasons as static: Winter turns to Spring, to Summer, to Fall, and then repeats. It really isn’t true though, the change of seasons is gradual, and the transition between them blurry. At the restaurant, the first day we saw snow melt a server pulled me aside and asked me:…
