All Recipes from Entire Site
This fall iced tea is flavored (and naturally sweetened!) with slices of crisp, orchard fresh apples and layered with the flavors of complex black loose leaf tea and cinnamon sticks. Brew a carafe of this seasonal apple cinnamon spice tea for cool fall afternoon hikes. This iced drink was perfect on a recent trip out…
Oven roasted and tossed in piping hot brown sugar and butter; these brown sugar coated walnuts are perfect on salads, cheese boards or eaten out of the hand. These candy coated roasted walnuts are one of the main ingredients in my Fall Salad with Kale, Apple and Blue Cheese Crumbles. Roasting the walnuts before coating…
A three sister soup filled with corn, squash and beans, this harvest succotash is spiced with smoked paprika, maple syrup and allspice. Simmer this pumpkin soup slowly in a cast iron skillet, compounding the seasons flavors into a thick hudson valley harvest succotash. I normally enjoy my soups and stews with a slice of toasted…
Lavender is in abundance here in the Hudson Valley July thru September and I have always snipped several flower heavy branches worth for recipes, and scenting my home naturally with the relaxing scent of lavender. This simple syrup is lightly infused (lavender can quickly become soapy) I used the floral sparingly; the result is a…
Autumn brings many calm moments and flavors as the summer rush dwindles and fall’s slower pace settles in much like a dried leaf slowly falling to the ground. Here in the Hudson Valley the flavors of fall intertwine with season; creating nostalgic moments. Apple cider doughnuts can be found year-round at local farm stands, but…
The bright, green frond tops of carrots are more than a fancy carrying handle after purchase at the farmers market. I created this recipe after I was gifted a bunch of dirt covered, freshly garden carrots. The carrots themselves were quite tiny, but still filled with flavor. The carrot top greens were a different story;…
Crispy cabbage, shredded carrots and a zesty dressing make this easy red cabbage coleslaw for tacos and side dishes a perfect taco night topping or BBQ side dish. I make this coleslaw all of the time (I pretty surprised I haven’t written a post on it yet!) This fresh red cabbage slaw with mayo and…
Spruce tips have distinct resinous pine with slight lemon flavor, that pairs beautifully with the earthy sweetness of honey in this spruce tip honey loaf cake. Fresh, deeply fragrant spruce tips are infused into a honey laced batter and baked to a deep, golden brown. If you’ve harvested spruce tips and are wondering “what to…
Warm summer days and nights call for a deep red infusion of oolong, hibiscus and rose. This cold brewed botanical tea is a long invigorating sip of floral flavors with a base of complex black oolong tea. The slight bitterness of the hibiscus is balanced with the sweetness of the rose petals. This botanical cold…
Foraged fiddleheads are one of springs delicacies. The tightly curled fronds can be sauteed, steamed, boiled or grilled. When thinking up recipes for what to make with fresh fiddlehead ferns, I tend to lean towards appetizers. Fiddlehead fern appetizers are a real conversation starter when served to a crowd. I make this recipe using bright…
keep this recipe handy for this week, ramp season is winding down and this browned compound butter is one of the best ways to use it.
Ramp season here in the Hudson Valley is an eagerly awaited event occurring for a few short weeks. This year I plucked a few ramp leaves from my foraging spot in the woods, wrapping the leaves and keeping them cool until ready to use. I created roasted ramp infused flaky sea salt recipe to extend…
This violet panna cotta is brimming with freshly licked violets and topped with a crown of sugared violets as a garnish.
This floral cold brew white tea with fresh violets is the lightest of my botanical cold brew series. White tea is naturally lite, calm and has an almost honeyed sweetness. This tea combines beautifully with the light, floral (and very distinctive) flavor of foraged violets. No need for heat here; all of the flavor intensifies…
Wild violet season is a fleeting moment, occurring thru late April thru early May, this preservation technique crystallizes the flowers in a sugary coating, saving them for just a bit longer. Sugar coating is another classic preparation of freshly picked wild violet flowers. This technique takes time to dry, so if you are making these…
Violets bloom in late April thru early May and are not only one of the first signs of spring, but also one of the first foraged ingredients I gather here in the Hudson Valley. This violet simple syrup captures the floral essence of violet flowers distinct flavor. I use this in everything from violet lemonade…
Bake this while the knotweed is in season. Forage your own Japanese knotweed and bake with strawberries and spices into a hot bubbling crisp.
Some recipes earn their place not because they are complicated or clever but because they are deeply, quietly satisfying to make. Violet jelly is one of those. A handful of freshly picked flowers steeped in hot water until the liquid turns an impossible shade of indigo, then cooked down with sugar into something sweet and…
Botanical cold brew green tea is slowly flavored with jasmine leaves and lemongrass.
Spring is moving fast and the foraging window is short. I just published a complete spring foraging guide covering everything I reach for this time of year in the Hudson Valley — ramps, morel mushrooms, fiddlehead ferns, wild violets, pea shoots and Japanese knotweed. For each one you’ll find what it tastes like, when to find it and links to all the recipes I’ve developed around it over the years. Bookmark it now before the season gets away from you.
Read the Spring Foraging Guide.
