It’s morel season at last, and in celebration, I’ve revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.
Even though NorCal has not had a rough winter, I am longing for the green of spring. And this nettle soup was exactly what I needed right now.
It’s nettle season here in Northern California, and as I am on a pasta jag lately, I thought I would make pasta dough with stinging nettles. Seemed like the right thing to do.
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
For Westerners, miner’s lettuce is a commonplace, an afterthought. But this pleasant salad green has a distinction very few other American plants share.
After many years without them, I finally get my hands on some ramps – that wild onion everyone’s talking about. Are they worth the hype?
Stinging nettles are coming into season here in California, so it’s time to play with the Weed That Bites. Nettle pasta, anyone? How about nettle pesto or nettle ravioli?