One of the best ways to capture the flavors of ramps, nettles and spring onions is to blend them into good butter that you can eat on all manner of foods and freeze to have on hand. Here are two methods.
Read MoreRe-envisioning Lettuces and Other Tender Greens
Reading Mads Refslund’s inspired cookbook, Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, I realize that I’ve been employing a simple strategy for using unexpected greens and stems for years: simply envision salad leaves as a green like spinach, perfect for quick cooking.
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