Like all of us, my world turned upside down a few months ago. Everything is different–being in the city feels like Twighlight Zone, and the news headlines don’t exactly inspire you to go out and enjoy what is usually the most exciting time of the year. Simple things like going to the grocery store, picking up medication, or even getting an oil change are now time consuming, nerve-wracking activities I’ve been avoiding at all costs. Food supply chains have been disrupted, famous restaurants are now shutting down en-masse forever after huge, but supposedly temporary layoffs-which, for my now unemployed restaurant brothers and sisters, is like forcing them to wipe their tears away with a broken arm. It’s been a visceral, white knuckle ride.
I’ve been trying to find some silver linings. Spring is here. Whatever happens in the world, nature’s cycles will always impose their order, and Spring is a great time for new beginnings, either those we choose, or finding our way through those imposed upon us.
Like many of us, I had doors close this year, but I had a few others open. The one I’m most excited about is what this is all about–a new video project. A couple weeks after everything hit the fan, James Beard Award winning filmmaker Jesse Roessler and I started hatching a plan to put something together: a culinary wild food series we’re calling The Wild Harvest, the goal being to celebrate nature and explore wild, delicious food, pushing the boundaries of what two people can produce and film standing 6 feet apart. Filming the first episode was surreal. Watching it now, for me, is like seeing a phoenix rise from the ashes of our collectively torched, barren 2020. It’s good to be working on something.
We’re planning on about one episode a month, quickly, but carefully put together so they can arrive to everyone while the ingredients we’ll focus on (a couple per episode) are still relevant. In I time when so many people feel cooped up, I really hope it can function as a tall, cold glass of nature, and a quick vacation, if only for a few minutes.
So, without further ado, I present, in all it’s green glory, our first episode: Early Spring. For the full effect of it’s cutting edge, 4K sparkle, watch it on a big screen, streaming from your phone onto a larger device, or whatever way you like, just know that watching it on a tiny phone screen is not the same. It’s built to be a cinematic experience!
Now, the catch–I need to ask a favor from you. If you like the things I discuss here on Forager Chef, or have ever found something useful, or helpful, please consider sharing the video to as many people as you can.
If you want more, we need to share, share share!
Post in some Facebook groups, Twitter, text message, Reddit, post in your neighborhood message group, stick the URL in a homing pigeon, paint it on a barn, old-fashioned email–whatever’s your thing. It will help. The more views we get on the first episode, the easier it will be to grow the project and bring more deliciousness your way.
Enjoy, and thank you!
Flank Steak with Ramp Salsa Verde, Buttered Nettles and Ephemeral Salad
- 2 4 oz Beef Flank or other steaks pastured, or highest quality you can find
- Cooking oil a tiny bit for greasing the grill and steaks
- Kosher salt to taste
- Season the steaks at least 30 minutes before cooking with salt and pepper to taste.
- Start a grill with wood and cook until the coals are nice and hot. A couple flames won't hurt anything.
- When the coals are ready, scrub the hot grill grates, then gently oil with a greased towel. Lightly grease the steaks.
- Grill the steaks for a few minutes on each side until done to your liking, then slice (optional) and serve with the ramp salsa verde, nettles and salad on the side.