Stinging Nettle Wonton

MMMMMM. mushrooms bacon sauce plus orties.

Vive la Vinaigrier!

This fresh jelly is made of Sumac, maple water, and a touch of cedar. It is delicious, sweet, acidic, and refreshing, and made with spring ingredients available within miles!

The Begingings of Fresh Meals

Red lentil paté wih frech asparagus, and a fried piece of sourdough dipped in zataar. Mustard pickleheads to garnish.

Can Away!

It is that time of year again....
We have Food!!!!! And no sooner than do we have food, do we can. Why do we can? Because we CAN! Food food FOooOd! Yum Yum Yum. The last few days have been about persevering through the preservation. While looking for a summer job (hopefully surrounding l0cal food) I have tried out the following conservation reçettes:
Cedar Jelly
Cedar Syrup
Mustard Pickled Fiddleheads
Oil Packed Asparagus
and
Fermenting Asparagus
Nothing is more fulfilling than, not only having exciting new ingredients, but knowing that I have them for longer than even the season allows. Trying these new recipes will hopefully allow me to find my favorites by the end of each veggie's season, and then go canning mad.