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One of the earliest greens to appear in spring, the various docks — curly dock and Western dock chief among them — are easy to identify and taste like a cross between spinach and rhubarb.
The professional mushroom pickers call this time of year Winter Pick. It’s a time of abundance here in Northern California, a time when you can conceivably come home with 20 different kinds of edible mushrooms. It’s my favorite time of year.
Paw paws, the Hoosier banana, custard apple or Indiana banana. America’s largest native fruit, is indeed a little bit like a banana — and it makes a great ice cream.
Pairing venison with fruit is an age-old thing, and blueberry or huckleberries are a particularly good match. This recipe is an Icelandic version that is not sweet at all. The blueberries are balanced with mushrooms and wine to make a really classy yet easy dish.
Posted in Berries and Fruits, Featured, Foraging, Northern European, Recipe, Venison, Wild Game | Tagged berries and fruits, Foraging, German and Scandinavian Recipes, mushrooms, venison, venison recipes | 13 Responses
It’s nut season all over the country, and one of my favorites is the butternut, a relative of the black walnut. These cookies are by far my favorite way to eat them — and yes, they are wonderful with black walnuts, too.
It’s fennel seed time here in NorCal. We have wild fennel everywhere here, and now is the time — before the first real rains — to gather the seeds, which have dried nicely.
I am fascinated by Nordic cooking, in no small part because it’s a cuisine of scarcity – and scarcity fuels innovation. Here in NorCal, we live in the soft, warm center of the world’s cornucopia. As I try to form my own personal style of cooking, I find myself looking for scarcity among abundance.
The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.