As of late, I've been getting into foraging. It started with a conversation with a coworker who'd experienced the unheard-of: Being let in on an acquaintence's secret morel location. We got to talking about morels (I hadn't known you could hunt them in Oregon), which segued into the topic of fiddleheads, and again onto dandelion greens and nettles.
The fiddleheads are no more, but there are plenty of nettles and dandelion greens in the park by my house. Last week, I brought some twine up to the park with me, and came back down with two big bunches of greens. I brought them home, checked the cupboard for whatever legume was on hand (in this case, it was split yellow peas) and threw them into a pot with some herbs fresh from my back yard. A true forager's feast! The tomatoes, I'll admit, came from a can.
On an unrelated note, a friend and I impulsively bought some Easter egg-dyeing kits (on clearance, of course) with the hope of using them for a rapture party. The party plans took off, but not the egg portion. As a result, I was left with a couple dozen hard boileds and zero motivation to use that egg dye. Solution: Egg salad! I can't remember the last time I had this, but I'm going to make a point to get into the habit.
Happy spring!
No comments:
Post a Comment