When any of the 4 seasons provide a bounty of food, I make a solid effort to put some up for the remainder of the year. The practice of canning has allowed me to enjoy a variety of foods beyond their "season" and into the warmer, or colder months of the year. Learning how to preserve food through canning methods has quickly become one my most reliable techniques for long term storage and food security.
Our lawn has become a sea of dandelions. Their vibrant yellow flowers dance in unison to the cool spring breeze. We are certainly overdue for cutting the lawn, but until i force myself to do so, we will keep enjoying the nutritious wild foods that have emerged from the ground. This past weekend, while hosting some close friends, we enjoyed a few wild food feasts. I whipped up a tasty fried dandelion flower dish that was perfectly paired with some aged fermented tomato salsa.
It's mid May here in Maine, so many wild foods including nettle's, are in abundance. This of course, means it's gnocchi season! Although making pasta from scratch seems a bit daunting, it is quite easy to do and the end results will yield a much more delicious end product then anything can come from a box. Stinging Nettle (Urtica dioica) is highly regarded in herbalism for it nutritive properties.