No surer sign of spring, this lovely photo above. And when wild edibles grow together they’re often great cooked together. Last week for one of the final shots for the new book I ordered fresh morels from a fabulous company in northern Michigan called Earthy Delights (thanks, Chip and Ed!). I love the food of Michigan—the stone fruit, the eau de vie made from their skin, the tart cherries, the mushrooms. Same as the Great Lakes territories of Ohio, which booms with ramps right now. We get so many wild ramps that Jonathon Sawyer, who turned 13 today, spiritually (good luck at the Beards, JS, kick those Chicago bastards’ asses!), used them as centerpieces that diners could take home when he chefed at Bar Cento before opening his Greenhouse Tavern. What did Donna shoot for Read On »
Posts Tagged: spring
Spring is here and it is prime foraging time, try preparing some dandelion greens for dinner, via LA Times.
Studio Kitchen shares some fantastic photos and spring inspired dishes, via Studio Kitchen.
One of the best spring ingredients: peas, vis Huffington Post.
Spring is here and Hank Shaw shares his recipe for pickled ramps, via Honest Food.