Morel Mushroom & Wild Ramp Blini
Morel Mushroom & Wild Ramp Blini Makes 4 servings 4 Rye Blini, cooked recipe follows 1 tablespoon unsalted butter 8 ounces fresh morel mushrooms, cleaned and stems trimmed as necessary 16 small ramps, pull off…
Rye Blini
Rye Blini Makes 12 – four inch blini 1-1/2 cups warm milk (at about 110F) 1 package dry yeast 1 teaspoon sugar 1 cup all purpose flour 1 cup Bluebird Grain Farms rye flour 3…
WATER – CRESS – THE SPRING BOUNTY OF THE FOREST STREAMS
WATERCRESS – THE SPRING BOUNTY OF THE FOREST STREAMS TODAY’S LESSON: In our not too distant past, the first harvest emerging as the snow melted was wild watercress foraged from brisk running forest streams. It…
Most of America’s Fruit Is Now Imported. Is That a Bad Thing?
It’s obvious to anyone who visits an American supermarket in winter — past displays brimming with Chilean grapes, Mexican berries and Vietnamese dragon fruit — that foreign farms supply much of our produce. Imports have…
Amazing Celeriac Root – Celeriac Mock Risotto Recipe
TODAY’S LESSON: Winter brings a delicate treasure from under the soil, the root of celery. This seductive root vegetable can easily stand alone with its sublime flavor and crunchy raw or silky cooked texture. Today we will unlock the secrets of the versatile but odd-looking root. WHAT EXACTLY IS CELERY ROOT? A member of the parsley family, celery root, celeriac or knob celery is the large spherical bulb base or taproot of a specific celery variety which is grown for this root rather than the typical green stalk. It tastes hauntingly like rich sweet celery without the…
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