Nonetheless, the foraging season is in full swing with daylily shoots already approaching the too tall to be tender stage, mugwort, violets, and garlic mustard are up, and there’s field garlic galore.
The “yard squid” (young dandelion crowns) are almost finished, which I’m kind of sad about because they are by far my favorite part to eat of dandelion. Here they are battered (some acorn in the batter) and fried and served with a dipping sauce.
The dandelion plants are starting to bloom, at which point the leaves get too bitter for my tastes, but ah, dandelion wine, dandelion root “coffee”…
Japanese knotweed is also at prime harvesting size right now in NYC.
And violets, with their mild-tasting edible leaves and flowers are just starting to flower. Mostly I’m tossing them into salads, but maybe I’ll go for that electric blue syrup again.
Do you know how far behind I am on updating this blog (hangs head in shame and embarrassment)? My new book Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries was officially released two weeks ago and I’m just now getting around to announcing it here (hey, I was busy actually foraging, and teaching, and…)
I’ve updated my events page to include upcoming botany+food related events (including foraging tours) in Brooklyn, Manhattan, the Bronx, plus a trip to the North Carolina Wild Foods Weekend, where I get to be the keynote speaker at the end of the month. I’ll also be in Massachusetts at the beginning of May to do a talk and book signing for a private botanical club.
Whew. End of shameless promo. Back to the plants and the food and the life.