Wednesday, September 30
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.
Saturday, September 5
Fried eggs with tomatoes, garlic and girolles, dressed with sauce of kimchi juice and sunflower butter.
Wild celery and onion omelette with baked chicken of the woods mushroom garnished with wild watercress.