Cooking with Native Edibles

By Jen Murphy Posted May 06, 2010

soup

© James
Spring Onion Soup from James.

 

The trend of foraging for ingredients continues to grow, even in New York City. To promote the 778 plant species native to the five boroughs, botanist Mariellé Anzelone created NYC Wildflower Week, which runs May 1-9. New York City chefs are featuring dishes made from native edible plants like ramps, fiddlehead ferns and nettles on their menus and hosting salon-style “Wild Tastings” (dinners with guest foragers).  Galen Zamarra of MAS Farmhouse is preparing trout piscator  stuffed with wild ramp and smoked trout mousse and Bryan Calvert of James  is serving an awesome spring onion soup with boar lardon and pecorino. Foragers looking for new recipe ideas should check out chef-author Louisa Shafia’s native edibles cooking class tomorrow where she’ll be teaching guests how to make stinging nettle pesto and lamb’s-quarters-and-pea-shoots soup.

 

 

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