Roasted Crown Prince squash with wild coleslaw, picked girolles, and sautéed iodine bolete.
Saturday, September 26
Wednesday, September 23
Acorn squash stuffed with a fat hen and flaxseed pancake on top of wilted hogweed and perennial sow thistle dressed with olive oil and salt. A side of slaw with prickly sow thistle stems, perennial sow thistle stems, kolrabhi and sea purslane mayo.
Sunday, September 20
Sunday, September 13
Saturday, September 12
Tuesday, September 8
On a walk in the woods on Sunday, Ed and I stumbled upon some shaggy parasols erupting out of the earth. We brought them home and cooked them up for dinner.
Shaggy parasols have a wonderfully moist and meaty texture and a delicate sweet mushroomy flavor.
Chickweed, roasted red peppers and summer squash, and sautéed shaggy paracol.