Browned Butter Ramp Compound Butter with Lemon Zest
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.
Roasted Ramp Salt with Flaky Sea Salt
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…
Violet Panna Cotta with Sugared Violets
This violet panna cotta is brimming with freshly licked violets and topped with a crown of sugared violets as a garnish.
Floral Cold Brew White Tea with Fresh Violets
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…
How to Make Sugared Violets
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…
Violet Simple Syrup
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…
Japanese Knotweed and Strawberry Ginger Crisp with Cardamom
Bake this while the knotweed is in season. Forage your own Japanese knotweed and bake with strawberries and spices into a hot bubbling crisp.
Violet Jelly Recipe – Homemade Floral Jelly with Fresh Wild Violets
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 with Jasmine and Lemongrass
Botanical cold brew green tea is slowly flavored with jasmine leaves and lemongrass.
A Spring Foraging Guide – Ramps, Morels, Fiddleheads, Violets and More
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.
Creamy Morel Mushroom Toast
Morel season is one of the shortest and most anticipated of the year. These honeycomb-capped mushrooms appear in spring for just a few weeks, and when they do, the best thing you can do is keep it simple. This creamy morel mushroom toast does exactly that – butter, shallots, thyme and cream, simmered together into…
Rhubarb Galette with Almond Frangipane and Flaky Butter Crust
A galette is one of those desserts that rewards you for not overthinking it. No pie dish, no crimping, no fuss, just good dough folded up around whatever the season is offering. This rectangular rhubarb galette with almond frangipane is the spring bake I look forward to all year. The frangipane layer is the quiet…
Rhubarb Simple Syrup with Ginger
One of my favorite ingredients is back in season and I have been using rhubarb in everything. Besides eating it for breakfast, this rhubarb simple syrup is perfect to have on hand, when I want to add a punch of color (and bright flavor!) to drinks. Let me know if you tried it in the comments!
Stewed Rhubarb with Rosewater and Cardamom for Yogurt Bowls
Stewed rhubarb with rosewater and cardamom is one of the simplest ways to turn seasonal fruit into a bright, make-ahead breakfast. Gently cooking rhubarb stalks concentrates its flavor and softens the texture, making it ideal for spooning over yogurt with granola or nuts. This version is lightly sweetened and seasoned with granulated sugar, which pairs…
Farfalle Pasta with Pea Shoot Pesto and Roasted Radish
This pea shoot pesto (made with my pea shoot pesto with pistachio) coated pasta with roasted radish is filled with bright, fresh flavors . This simple, seasonal recipe takes advantage of spring ingredients pea shoots and radishes. This recipe cooks up in minutes, and is an easy vegetable dinner. Radishes are normally hard in texture…
Scrambled Eggs with Pea Shoots, Goat Cheese & Chives
Bright spring mornings call for softly scrambled eggs and one of the seasons first offerings: pea shoots. This scrambled egg recipe is cooked gently and filled with wilted pea shoots, tangy goat cheese and garnished with chives. Pea shoots are easily found at local farm stands (most include as part of CSA’s) and supermarkets. The…
Pea Shoot Pesto with Pistachio’s
This pesto is spring in a jar. Tender pea shoots blended with pistachios, parmesan, lemon zest, and olive oil – bright green, lightly herbal, and completely versatile. It comes together in minutes and works on everything from pasta to grilled fish to a simple piece of toasted bread. What makes it different from a standard…
Meyer Lemon Glazed Cookies with Pea Shoot Sugar
Meyer lemon is baked into soft cookies topped with lemon glaze and sprinkled with naturally green pea shoot sugar. This bakery style lemon cookie recipe is perfect for spring, full of seasonal citrus and sprinkled with botanical sugar. Bake a batch for for festive gatherings, or as a sweet afternoon treat. Meyer Lemon and Pea…
Pea Shoot Sugar: How to Make Botanical Infused Sugar
Pea shoot sugar is a lightly herbal infused sugar that captures the fresh, green flavor of young pea shoots. It’s an easy way to preserve spring herbs and adds a subtle botanical sweetness to tea, yogurt, baked goods, and cocktails. With just two ingredients, this infused sugar becomes a unique seasonal pantry staple. What is…
Pea Shoots: How to Use, Cook, and Preserve Pea Shoots + Recipes
Pea shoots are one of those ingredients that arrive quietly and disappear before you’ve made enough of them. The tender young tips of the pea plant, they have a fresh, lightly sweet flavor that tastes unmistakably of spring – grassy and bright with that underlying note of garden fresh peas that makes them completely their…