Celebrating wild harvested, traditional & artisanal foods
Nearly everyone has heard of the famous Korean barbecue dish, bulgogi. While, in some respects, this recipe is not a faithful rendition of the Korean classic, it is definitely inspired by the traditional flavors of Asia. We’ve used flank steak, a long, flat muscle from the abdominal area of the cow. Flank steak is very flavorful, but has a tendency toward toughness. But slice it thinly across the grain and marinate it for a few hours in a tasty mixture …
Fiddleheads are among the first wild delicacies to emerge each spring, slowly raising their tightly furled heads when the sun first begins to warm the soil of lowland forests, from the Great Lakes to the Maritime Provinces of Canada. Named for their resemblance to the carved end of a violin, fiddleheads have a deliciously intense flavor which has been compared to artichokes, green beans or asparagus, but which has a nutty, mossy quality uniquely its own. No other vegetable, cultivated …
Black lentils, like French Green Lentils (lentilles du Puys), differ from other “garden variety” lentils in several ways. Black lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They’re much smaller, too – only about 1/8th-inch or so in diameter. Black lentils cook very quickly, requiring only about 15 – 20 minutes to cook to a pleasant ‘al dente’ consistency. The natural deep ebony color of black lentils fades to an …
Practically everyone has heard of ‘poppers’, the tasty little cheese-filled peppers that can pack a wallop of heat. It’s a fact – they make great party food or appetizers and are as addictive as potato chips. Since fresh morel mushrooms are in season, we thought, “Why not try a little variation on on the “popper” theme using morels?” After all, they’re about the same size and shape as chile peppers – and they taste great when fried. Well, to make …
Spring is definitely here. For the past week, anyone who walks in the door here at Earthy Delights is immediately greeted by the heady aroma of fresh, just-picked ramps. Ramps (or wild leeks, as they are also known) are a true harbinger of spring – often the first edible plant in the wild forager’s harvest. Many years (including this year), wild ramp shoots can be found poking up through the last crust of winter’s melting snow. Right now, it’s early spring …
