Gourmet Foraging

Your local woodlands could become the next supermarket.There are many different kinds of edible, fungi, flowers and even weeds that can be made into both hot and cold dishes.What you may consider a pest or decoration could be an invaluable ingredient.Be on the lookout for these greens.They will definitely add to your table. Melissa Clark of The New York Times Dining section decided to try some of these wild gems,first using sorrel as a fresh alternative to garlic in a sauce for scallops.She grew them on her deck but you can find them in the wild as well.These are tart and pungent, sort of like scallions. However sorrel can be used both as an herb and a veggie.Try it to add color and bite.It works well in a salad too.Ms Clark suggests first trying it with bitter radicchio and arugula for an eye opening combo.It can also be the main ingredient in a salmon sauce.If you want something milder then try basswood leaves.These are actually leaves from the tree of the same name that grow surprisingly and abundantly in many urban areas.The basswood leaves are best eaten raw because they shrink so much during cooking.You can use them in salads but also in place of lettuce on sandwiches.The flavor is very sweet and would be good in a Waldorf or grilled chicken salad. Many people opt for dandelions this time of year.These can be made a variety of ways.The flowers can be dipped in batter and fried while the leaves can be made into salads or omelets.Remember that they make a good substitute for any dish calling for spinach.Wild mustard is another forager's dream.It can be used in place of any of the cabbages since it's part of the brassica family..The one problem is that they can be very buggy.Wash them carefully and then rinse extensively..Some home chefs soak them in soapy water for a good half hour to remove everything. Blanche them to remove the initial bitter taste and serve with butter You could also use them in a mushroom tart for color and flavor or fried with potatoes for a forager's version of the English classic bubble and squeak. Your woods are a veritable grocery store during this time of year.Go out into them and huntvdown some delicious greens.Try a salad or side dish with them and enjoy their fresh ,woodsy flavor.