FRIDAYS AT THE FARM (Wild Food Style!)

 

This weeks Friday at the Farm is for our wild food lovers. We have some treats from the woods this week that are sure to be a great introduction to wild food if you haven't incorporated this type of food in the past or if your familiar, you'll find some favorites! 

Bellow are some descriptions on how to get started and what the flavor profiles are of these lovely foraged foods. Find them at a market near you this week! 

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Claytonia perfoliata

It is the time of salads.
And no wild salad green is more important than miner’s lettuce, Claytonia perfoliata. It's the iceberg lettuce of wild foods and its pleasingly crunchy, mild-tasting, large leaves remain tender even when in flower. As if that wasn't enough, it is loaded with vitamins!

Normally I mix greens to add certain flavors and a variety of textures, but try eating miner’s lettuce solo. You really get to know a green when you do this, and you don’t want to dress such a salad too heavily; just a light coating is all.

 
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Nasturtium officinale

Although you can find watercress in most grocery stores year-round, the real time for watercress is now: young, local, springtime watercress—found at a farmer's market—is the best watercress gets.

This green is highly nutritional and it adds color, spice, and tang to any dish. 

Allium canadense

The entire plant is edible raw or cooked, much like its look alike, scallions. Use these in salads, seasoning, green, soup base, or pickled. You can pickle them using red bay leaves, peppergrass seeds, and some vinegar! Also use them in place of onion or garlic in a pinch. 

 

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Hypomyces lactifluorum:

Lobster mushrooms can be highly variable in their flavor characteristics.When sautéing or pan frying, it creates a lobster colored orange juice in the pan that can make your dish more festive and lobster-like.

The flavor and aroma characteristics are ephemeral so be sure not overcook or the aroma will be lost. This mushroom is best cooked lightly in butter or oil, to preserve its unique flavor.  If cooked with strong tasting foods such as onions or garlic, the subtle flavor will likely be overwhelmed.

Lobsters can also be used for dyeing wool, some fabrics, or paper and will yield a cinnamon pink to red color with wool when ammonia is used as a mordant.

Cheers from Black Finger Farm!