Rolled tomato soufflé, stuffed with weeds

Occasionally I crave tomatoes. And if it is an April craving I have to sit on my hands and wait for the moment to pass. Because it is months till July, when the first field-ripened fruit arrive at local markets. After my home-grown tomato epiphanies dating back to an all-day sun rooftop farm in Cobble Hill (and also to Friend Frank's Fort Tilden community garden), I can easily resist the bright red hard things from Canada, sold day in, day out, in supermarkets and local deli's.

But it's a long, long wait.

That is why canned tomatoes were invented. And those are what we eat in the months from November through June. I used Muir Glen's organic tomatoes for the rolled up soufflé (like a jelly roll, but not like a jelly, roll, either) above that I took on the forage walk I led in Prospect Park yesterday.

Inside it was a pesto of cooked garlic mustard (above), pecans, garlic and parmesan. It was on the moist side, because I had made it the evening before. But the Frenchman, who wolfed the three slices that were his share, got quite excited about it. So I will make it again.

I feel guilty making the same snacks for my walks, because many of the walkers have been on two, three or more of my walks, so I am expanding the forage-snack repertoire. The Snack has to transport well - oblong and loaf shapes are good. Round is not. Small things that can go into containers are also good. Everything is layered in my backpack, and nothing may be squashed. Especially not a rolled up soufflé.

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