It's field garlic season, where we live, and perhaps where you are, too. This chive-like wild onion (Allium vineale) is a winter-through-spring weed in North America, but a very tasty one. And infinitely more sustainable than ramps (Allium tricoccum).
Eggs deviled, and destined for a picnic. Their yolky stuffing is laced with fresh field garlic, mustard, and mayonnaise.
And a deeply soothing soup. You'll find its recipe in my story about field garlic for Gardenista (and yes, you can substitute chives, or scallion greens).
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Classes:
4 March, Winter Foraging at the NYBG
11 March, Sugar Moon in Inwood Hill Park
20 March, Vernal Equinox Social, Prospect Park
25 March, Bud-Break at Historic Green-Wood
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