Upon arriving home mid afternoon- and guests scheduled to arrive for dinner (!) I made a snap decision to switch direction with my meal plan and go with a foraging theme. I knew I could be taking a bit of a gamble, but I couldn't resist!
So after piling all our forested treasures on the counter, I got to work right away. Peter gave us lots of tips on how to prepare the edibles, and I decided to keep it simple and let the food speak for itself.
I still can't believe we made the whole meal in such little time, but we were so pumped it was really fun!
Dinner is Served..
~Homemade hummus with day lily stems
~Wild leek and potato soup from the Puck's Plenty website
~A big salad including wild leek greens, spotted trout leaves, and day lily stems, garnished with garlic mustard and a few violas.
~A side dish of fiddleheads, blanched quickly and sautéed with garlic and finished with lemon juice.
~Assorted greens such as wild leek, spotted trout, and marsh marigolds.
~Sliced pheasant back mushroom, sautéed in butter as a side dish.
~Nettle tea with dessert
It truly was a fantastic foraging feast. Bon Appetit!
|Homemade hummus with day lily stems. Delicious!|
|Big tossed salad with spotted trout leaves, day lily stems, and garnished with garlic mustard and violas. Dressed with a simple oil and vinegar dressing. Fresh, crisp and light.|
|Fiddleheads: Start with tightly woven centres and wash well, rubbing off any of the brown debris. Leave a very short stem.|
|Blanch for 5 minutes.|
|Saute garlic lightly in olive oil.|
|Add the fiddleheads and sauté until tender, but not mushy.|
|Add a pat of butter and drizzle lemon juice on top. Heavently!|
|This wasn't part of dinner last night, but my husband cooked some up for breakfast. He said they go fantastic with eggs!|
|Wild Leek and Potato Soup:|
Washing the leeks is relatively easy, the outer dirty skin slides right off, with a little rubbing under the water.
|See what I mean? :)|
|Separate the bulbs from the greens and slice them.|
|Dice the potatoes and slice the greens.|
|Saute the leek bulbs lightly in some olive oil.|
|Add vegetable broth and cook until potatoes are soft. Throw in the greens and continue cooking for about 4 more minutes. Puree until smooth. You can add some cream, but I found it was rich enough without it.|
|Add some chopped chives as a garnish.|
|Pheasant back mushrooms, sliced razor thin and sautéed in butter.|
|Greens lightly steamed, adding butter and lemon to finish.|
|Nettle tea- fragrant and light tasting. A perfect drink with the desset below!|
|The wild lilacs were a perfect centre piece too!|