May is here and with it, an overwhelming abundance of wild foods are perfectly prime for harvesting. While my mind is frantically inundated with ideas for recipes and my fingers are busy picking, my allergies have been reawakened resulting in itchy eyes and throat irritation. Lucky for us foragers, there are a wide variety of wild plants and herbs available right now to help combat these pesky side affects. Stinging nettle is a great example.
Wild spring greens pesto is a breeze to make and has been hand’s down one of my most popular dishes at my tastings and picnics. I make a slightly different variation each week based on what is growing in my yard, but the base is always the same and I think the secret to this recipe’s success – sorrel!
The spring foraging season is officially in full swing! With the unseasonably warm temperatures and consistent rain, many wild edibles are popping up a few weeks earlier than normal. May is one of my favorite months to forage due to it’s wide variety of edible treasures.
Spring has finally sprung – at least clock-wise – and I could not be more excited! Last week, I took a quick trip to Charleston, South Carolina. The south welcomed me with it’s magnolia trees and red buds in bloom
In April, I’ll be trying something new at my events. I like to think of it as a kind of theme, based around the month’s abundance. Up first? Drinks! Inspired by April’s flowers, herbs and syrups. In addition to spring foraging, I will be discussing how to make your own wild crafted sodas and shrubs (drinking vinegars) at home.