Foraging Recipes

This is the season for foraging. May brings a lot of interesting wild edibles. It is an amazing bounty , full of interesting tastes . The problem is what to do with nature's groceries. What are they good with and how to prepare them? Surprisingly enough there are many good recipes that highlight their aroma,s textures and flavors.

Ramps are one of those interesting plants that can be used in quite a few dishes. I wrote about them a few weeks ago , thanks to New York Times Dining article about them. You can buy them at your local farmer's market however you can pick them fresh in the wild. These onion cousins are good flavoring a pasta sauce or better yet, served with buttered new potatoes alongside a baked chicken or lamb. Prickly lettuce and sour grass can go into a neat salad along with "civilized" greens like arugula and lettuce. Use baby leaves for a sweeter taste which is mild. Older prickly lettuce leaves can impart a bitter taste which can ruin the entire salad.

Wild mushrooms, that grandaddy of all foraged foods, are great with anything. These are called morels and are extremely versatile. They can be sliced and used as a topping over artisanal pizza or even tossed into an omelet. Morels are elegant as the main ingredient in a white wine sauce which can go over any meat as well as over rice or pasta. The Piedmontese fry them in butter and garlic and then use them as a side. You can also batter dip morels and serve them with dipping sauces.

Foraging is fun and can yield a huge bounty. There are amazing sauces and salads to create with them along with using them alongside standard ingredients. Try them any way you like. The taste will be delicious and add to the meal.