LANDSCAPE CUISINE
Fresh Forages
Mustard Green Pesto
Garlic Mustard Pesto
4 c. garlic mustard
3/4 c. fresh olive oil
1/3 c. chopped, toasted nuts (e.g. pine)
1 Tbsp fresh basil
salt to taste
​
Garlic mustard is high in vitamins which gives it a pretty bitter flavor. The best way to counter-act this bitterness is with salt. You can boil the greens ahead of time in salt water to reduce the bitterness (although we do not).
​
Simple! Combine all ingredients in a food-processor and pulse to your preferred consistency.
​
Apply to bland dishes such as lean meats, toast, or eggs for a kick of flavor.
Pan-Seared Morels
Morel mushrooms (unrinsed)
Enough water to float mushrooms
Pinch of salt
1 tsp butter
​
If you've been lucky enough to find these elusive mushrooms, you'll be happy to know that cooking them is much easier!
​
Put mushrooms in water with a pinch of salt and allow to sit for 24 hours. This will not make the mushrooms soggy, but will hydrate older mushrooms.
​
Remove hydrated mushrooms from the refrigerator. Reserve water. Add butter to a medium-heat pan. Sauté morels for 1-2 minutes on each side until a slight crust forms. Very lightly sprinkle with salt.
​
Take reserved spore-water to lawn and apply to alkaline Southern-facing soil near ash or elm trees. Who knows, you might get lucky!
Sautéed Ostrich Ferns
1 c. young, sprouts of ostrich ferns
1Tbsp butter
1 Tbsp chopped garlic
2 tsp salt, divided
​
Rise freshly gathered fern sprouts and add to a pot of boiling water with 1 tsp salt. This will help to curb the bitterness of the ferns. Blanch for 30 seconds.
​
Remove sprouts and add to a heated skillet with butter. Sear each side for 30-60 seconds. Add garlic to the pan on the second sear, sprinkle with the last tsp of salt, and serve.
Stinging Nettle Tagliatelle
1/2 c blanched, pressed stinging nettle
2 eggs
2/3 c flour
pinch of salt
​
Stinging nettle stings! Wear gloves and pull the top of the stem holding 4 leaves. You will need quite a bit!
​
Continue to wear gloves and add leaves to a boiling pot of water with a pinch of salt. Blanche for 30 seconds and remove. Under cold water, press the nettle through a flour sack, simultaneously cooling and wringing the greens. Remove the wrung greens and chop finely.
​
Add nettle, flour, eggs and mix. Work dough for approximately 10 minutes. Rest for 30 minutes.
​
Roll dough into a "snake" and then press out into a thin, long rectangle. Cut the dough into tagliatelle noodles and boil in water.