The slightly stringy nature of chickweed can make it something of a trial in the kitchen and pakoras are by far the best way to use it. This is a difficult recipe to get wrong - almost any quantities of the various ingredients will work - just make sure you use plenty of salt. The tablespoonful of medium-hot curry powder I suggest gives a mild flavour with a little warmth; if you like it hot then up the quantity or use a hotter powder. There may be purists who baulk at the idea of ready-made curry powder; if you are one, then feel free to use coriander, cumin, turmeric, chilli and so on - in whatever proportions you like.
Experiment with what you have, anything from the mustard family will work extremely well.
Buttermilk-Fried Ramps
Speaking of sugar: how about some candied ramp & fennel jam? Just a quick one today, as I am drowning in data and have been for days, but I took a half-hour lunch break to whip up this small-ba…
Oxeye Daisy capers recipe is one of the most unique wild taste sensations, they will transport you into the realms of the sensuous… Click here for recipe.
Enjoy abundance with these five easy ways to enjoy wild edibles. These edibles thrive wherever they are, and have an abundance of uses for being "weeds."
This lichen, sometimes called Old Man's Beard, is in the genus Usnea, which contains over 600 species, all of which have the sam...
It’s finally ramp season.
Great snack or appetizer served with some grilled pita bread. The hummus gets this great green color and has that wonderfully mild garlic and lemon taste.
//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js // Mint is one of my favorite things to forage because I love everything mint! Honestly it’s more like an addiction. When I’m st…
A little spring confession? I don't really care that much about asparagus. Scandalous, I know. It's not that I don't enjoy the taste, and I've been know to buy a bunch here and there, it's just that I don't get wrapped up in the yearly asparagus mania that seems to afflict most everyone around me. I used to care more, I really did, but somewhere along the way the infatuation more or less wore off. Instead, I reserve my spring hysteria for two food items- radishes and fiddleheads. OMG fiddleheads. Those magical furled fern fronds (alliterative food is the best food) that are only available for an ever-so-short spring window- they're totally worth getting frenzied over.
The idea for making acorn sticky toffee pudding has been floating around in my head for years. This fall, I finally set to work testing ...
I'm reposting this recipe in honor of the Wild Things Round Up, which is featuring dandelion (root, leaves, and flowers) for the month ...
Crispy potato skin recipe topped with ramps, bacon and goat cheese. By Alejandra Ramos from AlwaysOrderDessert.com
Apples, oranges and ... squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.
Wild harvested autumberries team up with apple cider to produce this tasty jam loaded with lycopene.
Equipment: Air-tight, sanitized glass jar able to squeeze in 4 lemons, make sure the jar is not too large as we don’t want to leave much air in the jar after the lemons are added.
Good morning, lovebirds! Our dear friend Ian, a brilliant culinary talent and author of the cookbook The Farm, brought us ramps from his family's farm this weekend. We've been trying to use them in new ways (there's only so much ramp pasta a girl can eat)! I love making savory chive biscuits at home, so I decided to swap Ian's ramps into the recipe to see what would happen. Surprise, surprise: It was a huge success! Darn ramps, they do everything right. Mixing the chopped bulbs and leaves into the dough gave the biscuits a deeper, more interesting onion-garlicky flavor. Actually! I thought they strangely tasted just like Red Lobster's biscuits—I'm one-thousand percent sure they're not using ramps but the similarity was kind of spot-on! Anyway. Make these biscuits while you still can. Ramps will only be around for a few more weeks. Why not make the most of it, right? Here's how you do it... RAMP BISCUITS MAKES: 6 to 8 biscuits 2 cups all-purpose flour 1/2 cup chopped ramps (about 1 small bunch), white bulb and leaves 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 1 1/4 cups heavy cream 4 tablespoons unsalted butter, melted Maldon sea salt, for sprinkling (optional) 1. Preheat the oven to 450˚. Line a baking sheet with parchment paper or a silpat. Whisk the flour, ramps, baking powder, sugar and salt in a large bowl. 2. Add the cream to the bowl with the dry ingredients and mix by hand until the dough comes together. Form dough into a ball in the bowl. 3. Transfer the dough to the prepared baking sheet and pat into a 1-inch-thick disk. Use a cookie cutter or mason jar to cut out biscuits (press scraps together and cut out more biscuits, as needed). Dip each biscuit, both sides, in the melted butter. Arrange on the baking sheet. Sprinkle the top of each biscuit with Maldon sea salt, if desired. Bake for 15 to 20 minutes or until golden and the centers are just cooked through. Store in an air-tight container up to 3 days. Reheat before eating. Quick note: This is my super lazy-girl way of making biscuits. Feel free to roll and cut them out on a cutting board like a normal person, if you'd prefer :) xo Erin
Most people think of eating plants in the wilderness, but there are also many wild edibles in the city. Here are 25 to look for.
You'll go loco for this Hibiscus Margarita Sorbet, made with dried hibiscus flowers, fresh lime and a splash of tequila.
