Harvesting Ramps Berries: A Burst of Wild Garlic Flavor
In the lush spring, we forage for ramps berries, the juicy, aromatic gems that appear just as the white petals fall. Harvested and preserved in oil, these potent berries infuse any dish with an intense garlic flavor.
Wild Garlic Porkchops & wild garlic ‘half-baked’ potatoes
Embracing the vibrant flavors of spring, our kitchen became a haven for wild garlic enthusiasts, turning a bounty of foraged greens into a feast. We crafted a meal that spotlighted the robust taste of wild garlic, seasoning pork chops generously with homemade wild garlic salt and pairing them with oven-baked potatoes topped with a dollop of wild garlic-infused butter.
Crafting Wild Garlic Salt: A Forager's Secret to Year-Round Flavor
Wild garlic salt is a simple, yet transformative way to preserve the vibrant taste of spring's foraged greens, ensuring a year-round supply of their unique flavor. By blending chopped wild garlic leaves with coarse salt until achieving a wet sand consistency, and then drying the mixture, we create a versatile culinary staple.
Wild Garlic Butter
Our homemade wild garlic butter celebrates the rustic charm of foraging, with its uneven distribution of garlic creating a visually appealing, spotted look and a delightful variance in flavor.
Foraging wild garlic in the spring
In the spring, our foraging excursions lead us to the treasure of wild garlic, known affectionately as "Oniony onion" or by its Latin name, Allium Ursinum, which resonates with our little Bear as "Bear Onion."
Creamy Chantarelle Pasta
Featuring freshly foraged chantarelles, our creamy pasta is a delightful fusion of woodland bounty and homey comfort food. This dish shines with versatility, easily accommodating vegan dietary needs or even the inclusion of stored ramson leaves for added depth of flavor.
Subscribe to our Pigeon Post.
Follow Vv on Instagram.
