Spring is packed with foraging, with picnics, with forays into green spaces, either alone or trailing two to 15 people, like a slow-moving, plant-obsessed comet. At the end of the group adventures, I spread out a picnic, sometimes on a bench, or on a slightly too-uneven log, or on grass, on a step, and everyone dips in, at first a little shyly, to taste some wild things.
One of the regular features of these forage picnics is a focaccia, baked the night before, or that morning, and versatile enough to be able to convey the flavors of a season.
In April's case those flavors have been Japanese knotweed (first cooked gently in olive oil), dandelion flowers, ramp leaves, and lately, nettles - all pressed into the jiggly, bubbly dough just before I slide it into a blazing oven.
Blanched muscari flowers are fun, and their flavor distinctive (more flowers in the dough).
Although the ones atop the focaccia did lose their color...
I manage to snap pictures of them, briefly, for my notes - time is rather tight: Picnic prep takes about eight hours, not counting the actual foraging, marketing, or route-planning. (Or the planning, the posting, the emails, the weather-watching...)
So these are the snaps.
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