With a mild nutty pea flavor, these small Cloverleaves are a beautiful garnish for nearly any dish.
Cow Parsley (Anthriscus sylvestris)
This feathery herb is commonly used in french cooking to garnish dishes. Cow Parsleyis also one of the herbs classically used in fines herbes along with parsley, chives, and tarragon. It is no surprise then that cow parsley can be used in place of parsley in salad dressings, salads, and as a garnish. It pairs particularly well with potatoes, tomatoes, peas, fish and seafood, and eggs.
Day Lily (Hemerocallis fulva)
Although the Day Lily has rhizomes too, at this time of year they are very tough and fibrous, not particularly good for eating. The tubers though are very good eating. Right now they have a stronger flavor than in the spring but even so, the flavor is very mild.
To make the most of the flavor, it is best to pair it with other light flavors like white fish. The flavor is a little like potato with a faint hint of leek.
These little tubers can be boiled for 15-20 mins to achieve tenderness. Best par boiled and then roasted until the skin is crispy or simply sliced and sauteed until golden brown. They also make a decent puree although it takes a lot of tubers to make a good quantity.
We keep the entire base of the plant together so the tubers are in one neat cluster which makes them easy to wash quickly, especially with a vegetable brush (note the cleaned tubers as pictured above). We are supplying them unwashed (also pictured), with a very thin coating of mud to keep them as fresh as the moment they were harvested. There are no poisonous parts of the Day Lily so the whole thing can be used after washing.
Ground Ivy (Glechoma hederacea)
As a member of the mint family, Ground Ivy, has a faint mint flavor which is muted by the more dominate flavors of sage, and lamb. This small garnish leaf is no larger than a quarter and pairs wonderfully with lamb, game or even some creamy desserts.
Hedge Bedstraw (Galium mollugo)
A complex and versatile garnish. Hedge Bedstraw is a stunning addition to nearly any dish with its earthy, nutty, sweet and sour notes.
Mugwort (Artemisia vulgaris)
As Mugwort starts to flower, the aromas are at their sweetest and most intense. The branches can be laid on a baking tray to impart flavor into roasting mushrooms or vegetables. A traditional use is to stuff birds with the plant, the volatile flavors bind especially well to fats. We also offer the loose flowers, picked off the branches.
White Pine (Pinus strobus)
We are collecting the Needles (on small branches) from fallen White Pine. These fairly-dry branches and needles are the perfect material for smoking meats, fish and vegetables to impart the aroma of the forest.
Wild Parsnip (Pastinaca sativa)
At the moment these tiny Wild Parsnips the roots are about 4 inches long and fairly slim. They are tender, sweet and full of the aromas of a cultivated parsnip.
Parsnip is regarded as an invasive species, a 'noxious weed'. We can see it lining the roads and inhabiting wasted spaces all around our area. Its dominance is a result of disregard for indigenous ecology that comes with monoculture. Whether we like it or not, parsnip is here to stay. We should, willingly or dutifully, find it delicious and eat it: just one way to assert ourselves as the cornerstone of environmental balance.
Cornelian Cherry (Cornus mas)
This marvelous fruit is superficially similar to the cultivated cherry that we enjoyed during the earlier summer months. However, Cornelian Cherry is actually an edible-fruit-bearing tree in the Dogwood family which produces beautifully colored, sweet, tart fruits. They have an excellent flavor and texture (a little bit like cherries and plums) and certainly lend themselves to being cooked into jams, jellies and sauces.
Dandelion (Taraxacum officinale)
We are offering two grades of Dandelion- regular and micro. The micro leaves are just right for finishing dishes with a beautiful and delicious little leaf. The regular leaves are fantastic for chopping into slaws or for steaming or wilting like spinach. Dandelion is a delicious and versatile bitter green.
Goldenrod (Solidago sp.)
A stunning addition to salads or as a garnish to give the finishing touch. Goldenrod has a flavor similar to both chamomile and dill, and can also be used to impart a sweet, autumnal flavor into savory or sweet dishes. Pairs very well with soft, creamy cheeses.
Hawthorn (Crataegus mollis)
Horseradish (Armoracia rusticana)
Just like the Horseradish you know and love, only with a little more flavor and heat. The root can be used to add that wasabi like, nasal heat to any dish.
Mountain Ash (Sorbus aucuparia)
Mountain Ashare a complex, sour and flavorful berry with a bitterness which lends itself to balance from sweeter flavors. Excellent in bread or used for jelly to be paired with game.
Sweet Flag (Acorus calamus)
This intriguing looking rhizome carries an exceptional punch and should be applied with a delicate touch. One brush on a microplane is enough to season a dish. A paper thin slice can be made into an eye opening and palette cleansing candy. Perfect between heavy courses or in dessert at the end of a rich meal.
The flavor profile of the Sweet Flag rhizome is similar to grapefruit pith, lemongrass and ginger - such aromas, accompanied with bitterness, mean that this rhizome really lends itself to bitters and alcohol infusions.
Wild Apple (Malus spp.)
As we progress through the end of the summer the apple trees which are descendants of good eaters, escaped and naturalized, are becoming delightfully aromatic. Still sharp, these Wild Apples are exquisite cooking fruits. The pectin content is still fairly high so these apples lend themselves to jam, jelly or a fall favorite, apple butter.
Yellow Toadflax (Linaria vulgaris)
The beautiful flowers of Yellow Toadflax have a forward hit of melon flavor and light sweetness with a clean and gentle bitter finish. Small and spectacular.