Discover March's culinary magic in "Between Seasons." Vegan recipes bridging winter storage ingredients with spring's wild garlic. Professional chef techniques for gnocchi, salsify and vibrant green sauces.
What a glorious recipe. Spring is not quite here in my corner of the globe. I have saved this recipe as I will be making it as soon as the wild garlic makes an appearance. That vibrant green is beckoning, and sings the new beginnings of spring.
What marvelous news. I am certain salsify will have no trouble surviving in your climate. Plus, the flowers are amazing...and the above-ground greens might make decent piggy food (although you may need to verify that 'cause I'm no piggy expert)...
Also...don't sleep on the pickling of thinly-sliced salsify - it is marvelous in a salad or on toast with mushrooms...
I just saw that the wild garlic has made an appearance here too! But it still needs a few more days before I will go and harvest a first batch! So exciting!
It is exciting. Although the weather can still offer up a brutal cold wallop, the emergence of wild garlic (bärlauch) demonstrates a clear...and unavoidable...transition into spring - and that is glorious!
Happy foraging...hopefully with your camera within reach!
Wild garlic is one of those early-season ingredients that brings much joy to the mouth. In German, it is called Bärlauch (Bear's Allium), because - as stories go - this is the first fresh food a waking bear will gorge on after a long hibernation.
The sauce is barely cooked, and I intentionally leave the acid component out of the sauce. For these reasons, the sauce holds its color for days if properly made and refrigerated. I love to give a white plate a giant green eye - it is so striking!
Nori Scented Pickled Salsify!!! I'm currently in a tsukemono phase and I am going to try this. Such a great idea!
Excellent - I hope you enjoy them, and perhaps they may make a pleasant edition to your tsukemono creations...
What a glorious recipe. Spring is not quite here in my corner of the globe. I have saved this recipe as I will be making it as soon as the wild garlic makes an appearance. That vibrant green is beckoning, and sings the new beginnings of spring.
Well stated, Sheryl...
Thanks for reading and contributing - and have fun with the recipe ideas. I'm sure you will do them justice!
These gnocchis in such vibrant green version look ultra tempting. It all just screams SPRING IS HERE! 🌱🥔
Absolutely, Stygi - it makes me want to throw something lively on and dance my way into a new season!
That salsify looks amazing. I shall order seeds immediately!
What marvelous news. I am certain salsify will have no trouble surviving in your climate. Plus, the flowers are amazing...and the above-ground greens might make decent piggy food (although you may need to verify that 'cause I'm no piggy expert)...
Also...don't sleep on the pickling of thinly-sliced salsify - it is marvelous in a salad or on toast with mushrooms...
Thanks for reading and contributing...
I just saw that the wild garlic has made an appearance here too! But it still needs a few more days before I will go and harvest a first batch! So exciting!
It is exciting. Although the weather can still offer up a brutal cold wallop, the emergence of wild garlic (bärlauch) demonstrates a clear...and unavoidable...transition into spring - and that is glorious!
Happy foraging...hopefully with your camera within reach!
Thanks for reading and commenting!
I’ve never tried forest garlic chives, but you green sauce looks incredible. I guess it oxidizes quickly?
Thanks for reading and contributing, Lisa!
Wild garlic is one of those early-season ingredients that brings much joy to the mouth. In German, it is called Bärlauch (Bear's Allium), because - as stories go - this is the first fresh food a waking bear will gorge on after a long hibernation.
The sauce is barely cooked, and I intentionally leave the acid component out of the sauce. For these reasons, the sauce holds its color for days if properly made and refrigerated. I love to give a white plate a giant green eye - it is so striking!
Thanks Jack, so I’ve learned a couple of things here, but I always do when I read your posts.
You are so kind - thanks, Lisa!