Being a truly wild food that seems to defy cultivation of any scale, ramps are truly delicious and root me in the season. I especially love them braised in olive oil with bucatini or spaghetti and Parmigiano Reggiano, THE pasta dish for spring.
Read MoreEdible Flowers: Foraging & Feasting’s Essential Info + Wondrous Recipes
“One of my life’s quests has been to eat as many flowers as possible” wrote Dina Falconi in the wonderful Foraging & Feasting: A Field Guide and Wild Food Cookbook. Here’s Dina’s list of late summer flowers and essential advice for using flowers in your cooking and her sensational Leaf & Flower Custard Ice Cream Master Recipe.
Read MoreTo Maximize Ramps, Make Ramp Butter
We’ll be heading to the wild ramp supper in West Virginia this weekend to celebrate one of the first wild foods of spring. On the way, we’re stopping to see a friend who may not be able to go to the supper. We’re packing a frozen block of ramp butter in our bag to leave with him in case. It’s one of the best ways we know to make the most of a small amount of ramps,
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