- Wild Game
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When life gives you arugula — a wild version grows like a weed in my yard — you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta.
Simple seared fish — in this case sturgeon — served with spring awesomeness, in this case asparagus, spinach and peas. Use this recipe as a model for whatever fish and whatever spring bounty you can find. This dish tastes as clean as a cool spring breeze.
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
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.
This is how I preserve the season’s pepper harvest. I’ve done this with red bells, green bells, pimientos, piquillos, Hatch chiles, jalapenos, you name it. It’s a great way to have roasted peppers at your fingertips the whole year through.
A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.
Sorrel sauce. It’s so basic, yet so profoundly useful… and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.
Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.