Along the Grapevine

A Taste of Greens

22 Comments

 

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I have been busy these last few days. So many wild greens available, and many of them for only a few days more, so must harvest while I can. The result of all this is that we have been consuming more than our fair share of nature’s spring freebies. So today I prepared a mixture of wild greens served on pasta with nothing more for flavouring than the greens themselves to bring to Angie’s Fiesta Friday #15.. A generous bunch of mint and a handful of young garlic precluded the need for anything alien to the fields, like cheese or lemon. Only the salt, pasta and oil for frying came from afar.

This is not a recipe – just a way to make good use of these seasonal treats. You could use any spring greens, such as spinach and asparagus, but if you have anything edible and green available, this is a good way to use it.

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I used a mixture of previously steamed (10 minutes) fiddleheads, ramp and dandelion leaves, young garlic, chives and mint. I fried the garlic first in oil, added the greens next and the mint near the end. I added salt to taste and one ladle of the pasta water to avoid any burning, and covered it all and let it heat through for a few minutes – as long as it took to consume half a beer.

And speaking of drinks, with the money I saved with this meal, I was able to splurge on a bottle of white wine.

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Fiesta Friday Badge Button I party @

Fiddleheads on Punk Domestics

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

22 thoughts on “A Taste of Greens

  1. Though this pasta contains no flavorings at all, I could imagine how delicious is this. Flavorful, too! Thanks for sharing this with us and have a wonderful FF15 to you. Enjoy the party, Hilda. πŸ˜‰

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  2. lovely entry for FF… greens will definitely taste better this way! πŸ™‚

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  3. Oh my gosh Hilda, that is a gorgeous pasta sauce! You managed to obtain all the stars of the spring show! I have been wanting to try fiddleheads. I think they’ll be in our markets in the next few weeks. My fern in the yard is just starting to show the curls now. But I don’t harvest fiddleheads from it! Lovely post! Happy Friday!

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  4. You are the queen of foraged greens, Hilda. I want to eat at your house (please). Your plate of pasta and greens is lovely evidence of nature’s abundance. Now, why is that wine still corked? Let’s get this party started! πŸ™‚

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  5. I love the simplicity of your dish and it looks so tasty! I need to find places to forage here, the downside to moving! πŸ™‚

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  6. This looks so wonderfully spring-like green! And how much I envy you for the fiddleheads – we deon’t get them over here, just deep-frozen ones in online shops.

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  7. Pingback: Fiesta Friday #15 | The Novice Gardener

  8. There is always something new about greens that I learn from your posts, this is great!

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  9. Those fiddleheads remind me of my auntie-in-law in Ontario. I ate so many of them while me and husband were visiting her, because we cannot get that in the UK and I missed it as I used to eat it in Japan. My auntie in law was English lady married Canadian man after the war. She was such a warm person, and we stayed at hers for a week, feeling completely at home. She is sadly past away last month, but fiddleheads will make me think of her every time I see it.
    Your pasta looks so nice with wild greens. You are the foraging queen of Fiesta Friday!!

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  10. Hilda – what amazing greens – your photos are fabulous – I so want to be sitting at that table (this party is getting a bit rowdy and I could do with a little time out ; )) Wonderful post – enjoy the party!

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  11. Okay, this is the most amazing assembly of foraged greens and goods ever! Thank you for the inspiration πŸ™‚ This is a good reminder for me to get out in the backyard and at least get the dandelions before they go bitter, which will no doubt be in a few days.

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  12. I love fiddleheads, I want to eat some now that i have seen this beautiful pasta dish πŸ™‚

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  13. Hilda, you totally inspire me! I need to learn more about foraging! What a wonderful meal you have created πŸ˜€

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  14. good! that hunger! good week end!

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  15. Never eaten a fiddlehead in my life, but what a beautiful looking dish they make!

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  16. Now you have me wishing I could try fiddleheads, and your plateful of spring bounty! Such a wonderful, seasonal post, thank you.

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  17. I would love to get my hands on fresh fiddleheads. I had a taste of them last year from a package bought from my local grocery store. Not terribly fresh, came from Canada (not Canada’s fault, of course, just probably been on the shelves too long. Btw, most of our carrots also come from Canada), but they were good! I can imagine them being great if fresh. I’m starting to see baby lamb’s quarters in my yard. Can’t wait to collect them. Have you tried pokeweed? I see a few sprouting, too, but not sure if they’re completely safe.

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  18. I’ve come across pokeweed in blogs I follow but still can’t identify it. I’ll try and forward you some info on it once I refind it.
    I think I am going to have another great crop of lamb’s quarters too – such a reliable weed.

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  19. What a great spring time pasta, Hilda!

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  20. Thanks a lot Hilda, you’re teaching me a lot about what we have in Canada (despite the cold weather) !

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  21. What a lovely sunny pictures! Greens looks great!

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  22. Just beautiful. And inspirational too. β™₯

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