With an abundant crop this summer and more to harvest, I decided to make my first elderberry pie. Nothing too fancy, just straightforward ingredients and a real buttery crust make for a delicious dessert.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
Vibrantly green stinging nettles are a perfect match for golden yellow butter! Now that the snow is a distant memory and the growing season is well underway, I am now continuously provided with a lovely assortment of ingredients to add to my repertoire. Nettles, which are proudly my favorite leafy green, is taking on many shapes and forms in my kitchen. From gnocchi to falafels, these stinging greens make their way onto my dinner table every few days.
As I anxiously await a visual of bare ground, I can't help but think of all the new ways I want to use the first few edible plants that will soon be available. A seasonal favorite, nettle chimichurri is a welcomed addition to our dinner table as well as fresh dandelion greens, which in the early part of spring, lack the intense bitterness that comes later in the season.