Well, now, that makes me think about creating a forager's pin up calendar. A manly arm. A handful of field garlic. Riaow!
Our haul: field garlic (Allium vineale), day lilies (Hemerocallis fulva) and garlic mustard (Alliaria petiolata).
Day lily tubers, post rinsing. Many foragers eat the cooked shoots and I remain a little hesitant after hearing more than one story about upset stomachs. The tubers had no ill effect on us whatsoever, raw or cooked, nor do the flower buds, come early summer.
Cooked (boiled, then sauteed in butter) the tubers are a cross between young potatoes and sunchokes - more glassy than mealy potatoes. The wilted and olive oil-sauteed garlic mustard was on the good side of bitter, like intense broccoli rabe. Its flowers were not out yet and the buds are milder.
Baby back ribs roasted with lemon on a bed of field garlic greens and bulbs.
Beef short ribs roasted with soy and field garlic.
Then a momentous curry made with the leftover short ribs. This was killer. I used dried lime - my first time using this wonderful spice - and the meat cooked in coconut milk spiked with cardamom, cloves, cinnamon and chile. With field garlic, of course! The recipe will go next door when I've retrieved it from my note book.
And the all-important, now staple pickles.
And it's only March...