I am not a tea drinker. I have nothing against it, but coffee is my go-to, hot beverage. But yesterday afternoon my thoughts turned to chai, maybe because it’s been cold and we got a late snow, maybe because I was in need of something warm and comforting, or maybe just because it was tea time. Once I realized that…
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Roasted Hosta Shoots: a Recipe
About the Hosta Plant Hostas are one of the world’s most popular shade plants, but most American gardeners don’t realize the young hosta shoots are a tasty spring green. Hosta enthusiasts have been know to fill entire gardens with different species and cultivars: blue leaves, chartreuse leaves, green margins with a white center, white margins with a green center, plants…
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Stinging Nettle Malfatti Recipe
Legend has it that malfatti (Italian for “poorly made”) were whipped up by a resourceful peasant woman who needed to feed a group of hungry men and had little more than some stale bread and a few eggs in her kitchen. I love stinging nettle malfatti because they’re fluffy, easy, and inexpensive to make; I think they’re tastier than gnocchi.
Nettle Cordial Recipe (and a Bonus Cocktail)
Many foragers appreciate stinging nettles as mild-flavored, nutritious, spring greens. We use them in pasta, stews, and soups. But not everyone realizes that stinging nettles can also make a tasty wild beverage. Stinging nettle cordial is a refreshing herbal drink that can be enjoyed on its own or in a flavorful adult beverage.
Seven Spring Greens: Coming Soon to a Field or Forest Near You
What kind of spring greens grow in your neighborhood and what can you do with them once you’ve got them back to your kitchen? Mild greens are often eaten raw, while bitter greens are usually served cooked. Before you start using your spring greens, it’s a good idea to know how to make the most of your harvest. Here’s a…
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