Foraging is always super rewarding. It's wild, delicious food, that you've found... For free. But foraging invasive plants is even better. Not only is it wild, delicious, and free food, you don't have to worry about over-harvesting and in fact harvesting bucketloads is doing the native flora a favor. It's a win/win/win.
Garlic Mustard is an easy forgeable that falls exactly into this category. The leaves, roots and flowers are all edible (and the stalks are super tasty sautéed if you get to them before they flower). We like using the leaves to make pesto.
It's name doesn't lie. This found leafy green is filled with a fresh garlic character and a fiery mustard bite up front. And the pesto it makes is great on pasta, toast and as a rub on anything headed for the grill.
FarmSteady started with a simple idea: make projects like this easier to jump into.
$40.00
More about this kit →
A handmade casarecce recipe from Joshua McFadden’s Six Seasons of Pasta, featuring a silky butternut squash, sausage, and sage sauce.
Hot sauce probably isn’t the first thing that comes to mind when you think of honeydew melon. Honeydew is fresh, sweet, and cooling... everything that hot sauce usually isn’t. But that contrast is exactly what makes this recipe so special....
Fermented garlic is the flavor upgrade your kitchen has been waiting for—bold, deeply savory, and bursting with rich umami flavor. Not only does lacto-fermenting garlic mellow out its sharp bite, but it also creates a versatile, ready-to-use condiment that instantly...
Leave a comment