#fiddlehead fern salad

[morethansalad]

Fiddleheads with Spruce Tips and Lemon Agrumato (Vegan)

[magickkate]

Hey witches! As nature awakens from its winter slumber and the days begin to lengthen, we come to Ostara, the spring equinox, a time of balance, renewal, and fertility.

Ostara, also known as the Spring Equinox or Eostre, is a pagan holiday celebrated around March 20th in the Northern Hemisphere (September 20th in the Southern Hemisphere). It marks the arrival of spring and the balance between light and darkness as day and night are of equal length.

The holiday is named after the Germanic goddess Ostara, who represents fertility, renewal, and the dawn. Many customs and symbols associated with Ostara are rooted in ancient pagan traditions and folklore. Some key aspects of Ostara celebrations include:

Celebrating the Equinox: Ostara marks the arrival of spring and the rebirth of life in the natural world. It's a time to celebrate the earth's renewal, the return of longer days, and the promise of new beginnings. Here are some ways to honor Ostara and celebrate the beauty and bounty of the season:

🌱 Planting Seeds:

Get your hands dirty and plant seeds in your garden or indoor pots to symbolize growth, abundance, and new life.

🥚 Decorating Eggs:

Embrace the ancient tradition of decorating eggs, a symbol of fertility and rebirth. Paint, dye, or decorate eggs with symbols and colors that represent the themes of spring and renewal.

🌸 Nature Walks:

Take a walk in nature and immerse yourself in the sights, sounds, and scents of spring. Notice the blooming flowers, budding trees, and chirping birds as you connect with the energy of the season.

🕯️ Rituals and Ceremonies:

Hold a ritual or ceremony to honor the equinox and invoke blessings for balance, harmony, and renewal in your life. Light candles, burn incense, and offer prayers or invocations to the goddess Ostara and the spirits of spring.

🍃 Feasting and Sharing:

Gather with loved ones for a festive meal or potluck to celebrate the abundance of the season. Cook and share dishes made with seasonal ingredients such as fresh greens, herbs, and spring vegetables.

Here are some ideas for recipes for Ostara:

Hot Cross Buns (Cross Quarter Buns): These tasty pastries are often enjoyed during the pre-Easter season of Lent. The decorative cross on top represents a Christian symbol, but you can infuse your own Pagan beliefs into it. Consider associating the four quarters of the cross with elements, directions, moon phases, seasons, Tarot suits, or fire festivals. To make your own, start with your favorite muffin or roll recipe and create an X on top using raisins, currants, or scored dough. Mint Chutney: Mint chutney is a versatile condiment that pairs well with various dishes. Keep in mind that the term “chutney” covers a wide range of culinary options. Roasted Lamb: For many ancestors, lamb was a symbol of spring and rebirth. Roasted lamb can be a delicious centerpiece for your Ostara feast. Dairy Products: Dairy is associated with fertility and new life. Include cheese, milk, cream, butter, and other dairy items in your Ostara meals. Eggs: Eggs symbolize new beginnings and potential. Hard-boiled eggs, deviled eggs, or egg salad are great choices. Spring Greens and Fresh Herbs: Celebrate the awakening of nature by incorporating fresh greens like spinach, kale, and spring onions. Use herbs like parsley, chives, and dill to add flavor and vibrancy to your dishes. Seasonal Crops: Asparagus and fiddlehead ferns are early spring crops that align perfectly with Ostara. Check in your area what is available! Marshmallow Peeps: While not traditional in ancient practices, these colorful marshmallow treats have become an iconic part of modern Ostara celebrations

Embrace the Magic of Ostara: Whether you're planting seeds, decorating eggs, or simply basking in the beauty of nature, Ostara offers a magical opportunity to connect with the energy of spring and celebrate the renewal and rebirth of life. So gather your friends, set your intentions, and let the magic of Ostara guide you on your journey into the light! 🌼🌿

Spring is a time of rebirth and growth. Consider working magic related to these themes.

Explore magical aspects of:

Serpents: Symbolism and folklore. Eggs: Associated with new life. Spring Flowers: Use blooming flowers in your magical workings. Daffodils: Early bloomers with magical purposes. Rabbits: Beyond the Easter Bunny. Magical Gardening: Growing plants as a magical act.

Remember, Ostara is a time to celebrate the return of light, growth, and the promise of warmer days ahead. 🌸🌼🌞

Learn more: learnreligions.com Sabbats: A Witch's Approach to Living the Old Ways by Edain McCoy(amazon.com) Llewellyn’s Sabbat Essentials BOX SET (amazon.com) witchcraftedlife.com magickalspot.com teaandrosemary.com

[ask-leah-sdv]

Leah, what is your favorite forage to collect for each season? :)

You know, I’ve never thought about it.

This might be a bit long, just as a heads up!

Common mushrooms are too easy of an answer for me, since they’re found in multiple seasons. I’ll be as season-specific as possible!

Dandelions are pretty easy to find in the spring, and are great in salads! My personal favorite is the one they serve in the Saloon, where it’s combined with leek and a bit of vinegar, but they’re not too bad on their own!

Fiddlehead ferns are found commonly enough in the woods during the summer. They’re pretty little plants, and I’ll sometimes grow them myself! They’re also good in risotto, if you cook them just right!

Chanterelles are my personal favorite mushroom. They’re a bit rarer in the fall, but when I do find them I always dry them. The dried ones are great to snack on. They’re also very uniquely shaped, and fun to paint.

Winter roots are a bit harder to find during the winter, as you have to dig them up yourself. When I find them, I like to pair them with the cave carrot I sometimes get from the farmer, or traveling merchant, and make a platter. That’s always a highlight to a dreary winter day!

[swimmingwolf59]

Salmon dinner from the Stardew Valley cookbook!!

This recipe was made for me omg lol, I love capers and lemon juice and dill on salmon, and it had rosemary in the rice!! Also the grapes in the salad were surprisingly a great combo (and helped us get rid of some leftover grapes we needed to eat LOL).

I haven't had a bad recipe yet in this cookbook lol (though my friend said the fiddlehead fern risotto was a bit meh).

[imsociallyanxiousgetoverit]

List of all SDV and SDV:E (Stardew Valley: Expanded) Giftable Items

Horseradish

Daffodil

Leek

Dandelion

Parsnip

Cave Carrot

Coconut

Cactus

Banana

Sap

Large Egg

Egg

Milk

Large Milk

Green Bean

Cauliflower

Potato

Garlic

Kale

Rhubarb

Melon

Tomato

Morsel

Blueberry

Fiddlehead Fern

Hot Pepper

Wheat

Radish

Red Cabbage

Starfruit

Corn

Rice

Eggplant

Artichoke

Pumpkin

Bokchoy

Yam

Chanterelle

Cranberry

Holly

Beets

Ostrich Egg

Salmonberry

Amouranth

Pale Ale

Hops

Void Egg

Mayonnaise

Duck Mayonnaise

Void Mayonnaise

Clay

Copper Bar

Silver Bar

Gold Bar

Iridium Bar

Refined Quartz

Honey

Pickles

Jam

Beer

Wine

Juice

Clam

Poppy

Copper Ore

Silver Ore

Coal

Gold Ore

Iridium Ore

Wood

Stone

Nautilus Shell

Coral

Summer Shell

Spice Berry

Sea Urchin

Grape

Spring Onion

Strawberry

Sweet Pea

Common Mushroom

Wild Plum

Hazelnut

Blackberry

Winter Root

Crystal Fruit

Snow Yam

Sweet Gem Berry

Crocus

Red Mushroom

Sunflower

Purple Mushroom

Cheese

Goat Cheese

Cloth

Truffle

Truffle Oil

Coffee Bean

Goat Milk

Large Goat Milk

Wool

Duck Egg

Duck Feather

Caviar

Lucky Rabbit’s Foot

Aged Roe

Ancient Fruit

Mead

Tulip

Summer Spangle

Fairy Rose

Blue Jazz

Apple

Green Tea

Apricot

Orange

Peach

Pomegranate

Cherry

Bug Meat

Hardwood

Maple Syrup

Oak Resin

Pine Tar

Slime

Bat Wing

Rusty Blade

Swirl Stone

Solar Essence

Void Essence

Void Pebble

Void Shard

Void Soul

Fiber

Battery

Dinosaur Mayonnaise

Roe

Squid Ink

Tea Leaves

Ginger

Taro Root

Pineapple

Mango

Cinder Shard

Magma Cap

Bone Fragment

Radioactive Ore

Radioactive Bar

Ancient Fiber

Bearberry

Conch

Dried Sand Dollar

Ferngill Primrose

Golden Ocean Flower

Goldenrod

Green Mushroom

Four-Leaf Clover

Monster Fruit

Monster Mushroom

Mushroom Colony

Poison Mushroom

Red Baneberry

Salal Berry

Slime Berry

Rafflesia

Sports Drink

Stamina Capsule

Thistle

Void Root

Winter Star Ross

Dewdrop Berry

Aged Blue Moon Wine

Blue Moon Wine

Aegis Elixir

Armor Elixir

Barbarian Elixir

Gravity Elixir

Haste Exilir

Hero Elixir

Lightning Elixir

Pufferfish

Anchovy

Tuna

Sardine

Bream

Largemouth Bass

Smallmouth Bass

Rainbow Trout

Salmon

Walleye

Perch

Carp

Catfish

Pike

Sunfish

Red Snapper

Herring

Eel

Octopus

Red Mullet

Squid

Seaweed

Green Algae

Seacucumber

Super Seacucumber

Ghost Carp

White Algae

Stone Fish

Crimsonfish

Angler

Icepip

Lava Eel

Legend

Sandfish

Scorpion Carp

Flounder

Midnight Carp

Mutant Carp

Sturgeon

Tiger Trout

Bullhead

Tilapia

Chub

Dorado

Albacore

Shad

Lingcod

Halibut

Lobster

Crayfish

Crab

Cockle

Mussel

Shrimp

Snail

Periwinkle

Oyster

Woodskip

Glacierfish

Void Salmon

Slimejack

Midnight Squid

Spookfish

Blobfish

Stingray

Lionfish

Blue Discus

Baby Lunaloo

Bonefish

Bull Trout

Butterfish

Clownfish

Daggerfish

Dulse Seaweed

Frog

Gemfish

Goldenfish

Grass Carp

King Salmon

Kittyfish

Lunaloo

Meteor Carp

Minnow

Puppyfish

Radioactive Bass

Razor Trout

Seahorse

Sea Sponge

Shiny Lunaloo

Snatcher Worm

Starfish

Torpedo Trout

Undeadfish

Void Eel

Water Grub

Dwarf Scroll 1

Dwarf Scroll 2

Dwarf Scroll 3

Dwarf Scroll 4

Chipped Amphora

Arrowhead

Ancient Doll

Elvish Jewelry

Chewing Stick

Ornamental Fan

Dinosaur Egg

Rare Disc

Ancient Sword

Rusty Spoon

Rusty Spur

Rusty Cog

Chicken Statue

Ancient Seed

Prehistoric Tool

Dried Starfish

Anchor

Glass Shards

Bone Flute

Prehistoric Handaxe

Dwarvish Helm

Dwarf Gadget

Ancient Drum

Golden Mask

Golden Relic

Strange Doll

Strange Doll

Prehistoric Scapula

Prehistoric Tibia

Prehistoric Skull

Skeletal Hand

Prehistoric Rib

Prehistoric Vertebrae

Skeletal Tail

Nautilus Shell

Amphibian Fossil

Palm Fossil

Trilobite

Emerald

Aquamarine

Ruby

Amethyst

Topaz

Jade

Diamond

Prismatic Shard

Quartz

Fire Quartz

Frozen Tear

Earth Crystal

Alamite

Bixite

Baryite

Aerinite

Calcite

Dolomite

Esperite

Fluorapatite

Geminite

Helvite

Jamborite

Jagoite

Kyanite

Lunarite

Malachite

Nepunite

Lemon Stone

Nekoite

Orpiment

Petrified Slime

Thunder Egg

Pyrite

Ocean Stone

Ghost Crystal

Tiger’s Eye

Jasper

Opal

Fire Opal

Celestine

Marble

Sandstone

Granite

Basalt

Limestone

Soapstone

Hematite

Mudstone

Obsidian

Slate

Fairy Stone

Star Shards

Fried Egg

Omelet

Salad

Cheese Cauliflower

Baked Fish

Parsnip Soup

Vegetable Medley

Complete Breakfast

Fried Calimari

Strange Bun

Lucky Lunch

Fried Mushrooms

Pizza

Bean Hotpot

Glazed Yams

Carp Surprise

Hashbrowns

Pancakes

Salmon Dinner

Fish Taco

Crispy Bass

Pepper Poppers

Bread

Tom Kha Soup

Trout Soup

Chocolate Cake

Pink Cake

Rhubarb Pie

Cookies

Spaghetti

Spicy Eel

Sashimi

Maki Roll

Tortilla

Red Plate

Eggplant Parmesan

Rice Pudding

Ice Cream

Bluberry Tart

Autumn’s Bounty

Pumpkin Soup

Super Meal

Cranberry Sauce

Stuffing

Farmer’s Lunch

Survival Burger

Dish’O’The Sea

Miner’s Treat

Roots Platter

Triple Shot Espresso

Seafoam Pudding

Algae Soup

Pale Broth

Plum Pudding

Artichoke Dip

Stir Fry

Roasted Hazelnuts

Pumpkin Pie

Radish Salad

Fruit Salad

Blackberry Cobbler

Cranberry Candy

Bruschetta

Coleslaw

Fiddlehead Risotto

Poppyseed Muffin

Chowder

Fish Stew

Escargot

Lobster Bisque

Maple Bar

Crab Cakes

Shrimp Cocktail

Ginger Ale

Banana Pudding

Mango Sticky Rice

Poi

Tropical Curry

Squid Ink Ravioli

Mushroom Berry Rice

Big Bark Burger

Flower Cookie

Frog Legs

Glazed Butterfish

Grampleton Orange Chicken

Mixed Berry Pie

Baked Berry Oatmeal

Void Delight

Void Salmon Sushi

[prapasara]

Fried Dandelion Flowers

 Fried Dandelion Flowers

With his thinning hair, slightly paunchy figure and unassuming manner, my 10th grade biology teacher wasn’t the kind of guy to win a teacher-of-the year contest. But to a 16-year-old boy he held a certain fascination. Dr. Bob showed us how to smell (or not smell) the contents of an unmarked bottle: fanning his fingers over the open cap and standing back comically so as not to inhale directly any unknown contents. And he had a weird habit of addressing us all by our first and last names, run together as one word. What clinched it for me, however, was the edible wild plant project he assigned to me that spring.

‘DonHogeland,’ he said one afternoon as he was hanging up his lab coat. ‘I’d love to give you an ‘A’, but you’re a good two percentage points away. For that, I’ll have to think up something big.’ 

The next day, Dr. Bob dumped a package of half-sheet newsletters on my desk.

Thus began my weekly demonstrations on the uses of edible wild plants. The newsletters came from Dr. Bob’s hometown in Maine, so not all the plants described were available in Eastern Pennsylvania. But I persevered. One week we had a salad made with wild mustard greens, another the tender fiddleheads of some local ferns sautéed in butter. My one near-failure was a tea made with last year’s sumac flowers, which gave off the flavor of old socks and floor sweepings. In response, there were many rumblings of dissatisfaction around the room.  At the very last second one kid leapt to his feet raving about it (thanks, DaveKustin!) and so I got credit in the end. Dr. Bob stood to one side mildly grinning.

My greatest success was with Fried Dandelions. Just the flower heads – dipped in batter, fried and sprinkled with powdered sugar. They had a flavor somewhere between artichoke and arugula, and for novelty factor were a real hit. Before I knew it, I was making a second and then a third batch as news spread to other classes on the hall.

I don’t remember whether I bagged my ‘A’ or not. What I do know is those brochures sparked an interest in my seeing the natural world as an outdoor grocery store that I hold to this day. Now, when I pluck a wild northwest mushroom from the woods, I see in my mind’s eye Dr. Bob’s understated grin of approval, and it takes me right back. 

As for dandelions? You can curse their appearance, or seize the moment to enjoy these first-of-the-season beauties. And what better way to get back at them for their peskiness? Go on; fry them up and eat them! Here’s my recipe.  

Fried Dandelion Flowers

🌼 Makes 36 fritters

🌼 3 dozen medium-sized dandelion flowers (see note)

🌼 ½ cup all-purpose flour

🌼 1 teaspoon baking powder

🌼 ¼ teaspoon salt

🌼 2 teaspoons of sugar

🌼 4 Tablespoons of water

🌼 5 Tablespoons of milk

🌼 ½ cup canola oil for frying

🌼 1-2 teaspoons of powdered sugar to finish

Dandelion note: The best dandelions for this are young, tender and medium-sized (about 1” across). Pick them from a lawn or bank that you know has not been sprayed with weed killer. They’re at their freshest in the late morning when they first open to the sun. Oh, and they’re packed with vitamins, too!

Make the batter: In a shallow mixing bowl, mix the flour, baking powder, salt and sugar together well with a fork. Now gradually stir in the water and milk to create a smooth batter. Work out the lumps and scrape the sides as necessary.

Prepare the dandelions: Trim the milky stems right to the base of the flower, leaving the green bud intact. From this point on, you’ll want to avoid licking your fingers both for hygiene reasons and because the taste of the raw milk is mighty bitter! Don’t say I didn’t warn you…

Heat the oil: Pour the canola oil into an 8” frying pan and heat it slowly over medium heat. The oil will be ready when a test dollop of batter cooks to medium brown on the bottom in 30 seconds. Arrange a plate with two layers of paper towel beside the pan and have a spatula and a pair of tongs handy.

Make the fritters: Dip 6 dandelions at a time yellow-side down into the batter, using the green knobs as handles. Quickly fork a little of the batter onto the green bits, but don’t try to coat the backs entirely.

Put the 6 battered flowers face down into the hot oil so that they keep their flower shapes and fry for 30 seconds until medium brown. Now flip them over, pushing the tops gently with the spatula as the green sides cook, and fry for a further 30 seconds.

Using the tongs, remove the fritters to the paper towel to cool. Repeat the process until all the flowers are fried.

To finish: Sprinkle with powdered sugar and serve warm.

And as you bite in, I want to ask you the same question I asked my 10th grade friends on that day so many years ago: Can you believe that anything so weed-like as a dandelion can taste so good? Yum!

CR   ::   http://www.woodfiredkitchen.com/?p=2102

[easthavenhq]

East Haven's Barbecue Contest

Due to the site we were using not allowing more responses, we are going to be trying out Tumblr's Poll system. Below you will find the poll and under the cut, all the entries along with the images for them. You can only vote once, unless you log onto another account and vote from there, and results will be posted tomorrow. We will also take the results from the previous poll and add them to this one. We apologize for this sudden change.

Below cut is more info on entries as well as images.

Entry #1 - Grilled local largemouth bass with pecan-herb crust and served with roasted potatoes and fresh carrot purée - Locally sourced largemouth bass, marinated in a combination of rich flavours, before being coated in a homemade pecan and herb mixture. Grilled to perfection and topped off with a grilled lemon sprinkle. Served with roasted potatoes and fresh carrot purée.

Entry #2 - Smoke brisket served with red cabbage slaw, mac & cheese, pickles, and baked beans - Texas smoked brisket that was smoked for 5 ours with oak wood. With the sides of Red Cabbage Slaw, Mac and Cheese, pickles and baked beans.

Entry #3 - Sweet Hawaiian glazed barbecue skewers with an option of Mexican street corn - These beef skewers are marinated and cooked to be tender. Brushed with a sweet teriyaki sauce and grilled with onions, pineapples and peppers, this dish is usually a crowd pleaser when it comes to cookouts. It’s served with the option of a side of Mexican street corn as well, but the dish is packed with vegetables that you don’t want to miss out on. 

Entry #4 - ‘Whisky Ginger’ Barbeque Pork Ribs served with side dishes of grilled corn, maple baked beans, fiddlehead ferns in wild garlic butter sauce & red cabbage slaw with apple & (optional) walnuts - Two full racks of pork ribs, marinated, cooked low and slow, and then coated in a special’ 'Whisky Ginger’ barbeque sauce, named after the chef’s favoured cocktail, and made with Bourbon whiskey, ginger ale and a touch of lemon zest. Served with four side dishes, including corn on the cob, grilled and coated in wild garlic butter. Maple baked beans, a Vermont classic of white beans baked in a tomato sauce delicately flavoured with maple syrup. Fiddlehead ferns, picked locally, served in a wild garlic butter sauce. Red cabbage slaw, with sliced apples and an optional topping of chopped walnuts. 

Entry #5 - BBQ pulled jackfruit sliders served with crispy shoestring fries - BBQ pulled jackfruit that is so tender (you’ll barely believe it’s vegan!) on a slider with chargrilled pineapple and red cabbage slaw and creamy vegan chipotle aioli. Sliders served in pairs with crisp shoestring fries and extra aioli and bbq sauce for those who like to dip. 

Entry #6 - Beer marinated roast served with potato salad and grilled corn on the cob - Moist and flavorful roast served with potato salad and grilled corn on the cob.

Entry #7 - Angus beef burger or Portobello mushroom burger with a side of grilled potato skins with sour cream - Angus beef burger marinated in barbecue sauce with lettuce, tomato, red onion and cheddar cheese and bacon. For the vegetarians there’s a portobello mushroom option as bun. Sides exist out of grilled potato skins with sour cream.

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

[veganpinay]

Pako salad, also known as ensaladang pako, which is among our most loved salads is usually prepared using fresh tomatoes and onions that add flavor to the vegetable fern's distinct taste.

[disastergay]

re: this post, I was able to scrape together a list of Stardew Valley cooking videos eventually! here's a playlist <3

on it are all the SDV canon-based cooking recipes I've found so far (separated into categories below the cut because it's a LONG list)

🍜. 🍽️. 🍕. 🍰. 🍔. 🍱. 🍪. 🥞. 🍣. ☕. 🍓. 🍟.

appetizers & sides:

parsnip soup

cranberry sauce

vegetable medley

glazed yams

stuffing

bread

carp surprise

bean hotpot

fried calamari

cheese cauliflower

tom kha soup

radish salad "sandwich"

crab cakes

meals:

fiddlehead fern risotto

fried mushrooms

dinosaur mayonnaise

stir fry

super meal

survival burger

lucky lunch

pepper poppers

eggplant parmesean

tropical curry

pancakes

spaghetti

fish taco

salmon dinner

pizza

complete breakfast

baked fish

crispy bass

drinks:

beer (non-alcoholic)

triple shot espresso

desserts:

maple bars

pumpkin pie

pink cake

stardrop sorbet

strange bun

chocolate popcorn

rhubarb pie

blackberry cobbler

chocolate chip cookies (evelyn's secret recipe)

blueberry tart

banana pudding

ice cream

based on in-game objects:

lemon lavender stardrop cookies

jelly sweets (prismatic shard)

stardrop shaped donuts

golden walnut bonbons

not edible:

void mayonnaise (slime)

[toadstoolgardens]

20 Edible and Medicinal Plants & Fungi to Forage in Spring

1. Dandelion: The quintessential spring foraging plant, with edible and medicinal flowers, leaves, and roots. Make dandelion salve from the flowers, pesto or a salad with the leaves, and dandelion root coffee with the roots. 50+ Dandelion Recipes: https://www.growforagecookferment.com/dandelion-recipes/

2. Chickweed: A tasty edible green that dies back once the weather gets too warm, so pick it while you can! It's great in salads or pesto, and medicinally is soothing and cooling to the skin thanks to it's saponins.

3. Miner's Lettuce: A delicious salad green that grows wild in the western United States.

4. Wild Violet: Both flowers and leaves are edible and medicinal! They're often one of the first flowers in spring and make a delicious violet jelly or syrup or can be made into soothing wild violet soap or violet leaf balm. Violet Leaf Balm Recipe: https://thenerdyfarmwife.com/violet-leaf-balm-good-for-eczema-fibrocystic-breasts/

5. Clover: Red clover and white clover blossoms are both sweet and edible. Red clover especially is packed with vitamins and minerals! They both make a delicious tea, white clover iced tea recipe here: https://www.growforagecookferment.com/white-clover-iced-tea/

6. Fiddlehead Ferns: Fiddleheads are just fern leaves before they unravel, available only for a few weeks in spring. Ostrich fern is the most popular and tasty, similar in flavor to asparagus. Some fern varieties are toxic! *Make sure you have a good guidebook and always positively identify before harvesting!

7. Ramps: Also known as wild leeks. They have a strong onion flavor and can be used in place of onions or garlic. It's *important* to remember that ramps are becoming threatened in many areas. Consider your foraging spot and ALWAYS cut ramp leaves, leaving the bulb in the ground to regrow.

8. Cattail Shoots & Pollen: Every part of cattails can be used in some way, but the young spring shoots are the tastiest. They kind of taste like cucumber and can be eaten raw. The yellow pollen that covers the flower spike in spring and summer can be used as a foraged flour substitute.

9. Wild Asparagus: Notoriously difficult to spot, wild asparagus grows in patches throughout the US and Canada and tastes just like regular garden asparagus.

10. Stinging Nettle: *Bring a pair of gloves for harvesting! Don't touch it with bare skin!* Nettle is a superfood, packed with vitamins and minerals. Cooking it gets rid of the sting. Nettles are also medicinal, commonly used for kidney and bladder problems and as a tonic for women's reproductive health. Stinging Nettle-ade Recipe: https://www.growforagecookferment.com/stinging-nettle-ade-recipe/

11. Dead Nettle: Purple dead nettle is the most common variety and is often found in backyards, fields, parks, and gardens. It's delicious in a salad or pesto!

12. Henbit: In the same family as purple dead nettle and very similar looking. This is another yummy green for salads or a wild pesto. Chickens also love henbit, hence the name!

13. Garlic Mustard: Sometimes considered invasive, garlic mustard has a strong garlicky flavor that goes great in soups, salads, stir fries, tacos, and many other dishes. Since it's such a prolific plant you can usually pick lots of it without worry of over-harvesting.

14. Willow: Willow trees are highly medicinal trees and powerful pain relievers. All willows contain salicylic acid, the precursor to aspirin. It's bitter, but chewing some of the inner bark, drying it for a tea, or turning it into a decoction/tincture works well for pain relief and early spring is the best time to harvest.

15. Yarrow: A highly medicinal plant with white flowers and frilly leaves that make it easy to identify. It's bitter, but works in treating fevers and coughs, to help stop bleeding, and heal minor scrapes and bug bites. Yarrow is also great for skincare since it's soothing to the skin.

16. Plantain: Both edible and medicinal, with two main varieties, broadleaf plantain and narrowleaf plantain which are both beneficial. The young leaves can be eaten raw and are very nutritious. Older leaves are good in recipes like soups. Chewing some plantain leaf and putting it on a bug bite, bee sting, or minor wound will help with healing and to stop itching.

17. Cleavers: Many of us know cleavers as a garden weed that sticks to everything, but it's also medicinal! Cleavers are a highly nutritious food and also healthy for the lymphatic system. Blanching will get rid of the sticky hairs, here's some recipe ideas for cleavers: http://www.myhealthyhomemadelife.com/spring-foraging-5-ways-use-cleavers/

18. Morel Mushrooms: Some of the best (and most elusive) mushrooms to forage in spring. Morels should be cooked before eating and can be used like any other mushroom in recipes, they're delicious simply sauteed with a little butter too. *Always use a mushroom guidebook when mushroom hunting and ensure positive identification before consuming!

19. Oyster Mushrooms: Relatively easy to identify since they only grow on trees and stumps, oyster mushrooms are one of the tastiest wild mushrooms around. *Always use a mushroom guidebook when mushroom hunting and ensure positive identification before consuming!

20. King Bolete Mushrooms (Porcini): Considered a delicacy because they're so yummy, king boletes are often found on the forest floor growing under conifer trees. *Always use a mushroom guidebook when mushroom hunting and ensure positive identification before consuming!

Keep Reading: https://www.growforagecookferment.com/what-to-forage-in-spring/

[monicamanoj]

Download

Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes

A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson

 

Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education with Vegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars. 

 

Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use.

 

Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in the Cabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. The Baked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic Eggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same!

 So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the Artichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweet Broccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with Twice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire, Vegetables will become your essential go-to reference.

Download

[kincarecenter]

Food suggestions for an Alien requested by anon

👽 Trolli planet candy (x)

👽Galaxy Mocktail (x)

👽 Tea Eggs (x)

👽 Horn Cucumber/Kiwano (x)

👽 Layered galaxy jelly (x)

👽 Fig and goat cheese salad (x)

👽 Sautéed Fiddlehead ferns with garlic butter (x)

👽 Alien Xenomorph pretzel Egg (x)

👽 Canned Lychees (x)

[foodfuck]

spring lentil salad with asparagus and burrata

[radio-charlie]

Things i am very excited to cook:

- sup kambing (kambing here can either mean lamb or mutton - in this case i will be using mutton. this muslim malaysian-indian soup is very hearty)

- kangkung belacan (water spinach stir-fried with garlic, chillies and fermented shrimp paste)

- broccoli with butter lolol its really the best way to have it though imo

- roasted cabbage steaks

- vinegared octopus salad

- paku masak lemak cili api (fiddlehead ferns slowly cooked until tender in a turmeric, lemongrass and coconut milk gravy with many chillies)

[easthavenhq]

East Haven's 19th Annual Barbecue Contest

Voting has now begun! Click here for a link to the poll and remember, you can vote for 2 entries every hour until July 3rd! Winners will be announced at 6pm of July 3rd! Because descriptions made things a little too long on the poll, below is the descriptions for each entry!

Happy voting and if you have any questions, just let us know!

Entry Descriptions

Entry #1 - Grilled local largemouth bass with pecan-herb crust and served with roasted potatoes and fresh carrot purée - Locally sourced largemouth bass, marinated in a combination of rich flavours, before being coated in a homemade pecan and herb mixture. Grilled to perfection and topped off with a grilled lemon sprinkle. Served with roasted potatoes and fresh carrot purée.

Entry #2 - Smoke brisket served with red cabbage slaw, mac & cheese, pickles, and baked beans - Texas smoked brisket that was smoked for 5 ours with oak wood. With the sides of Red Cabbage Slaw, Mac and Cheese, pickles and baked beans.

Entry #3 - Sweet Hawaiian glazed barbecue skewers with an option of Mexican street corn - These beef skewers are marinated and cooked to be tender. Brushed with a sweet teriyaki sauce and grilled with onions, pineapples and peppers, this dish is usually a crowd pleaser when it comes to cookouts. It’s served with the option of a side of Mexican street corn as well, but the dish is packed with vegetables that you don’t want to miss out on. 

Entry #4 - ‘Whisky Ginger’ Barbeque Pork Ribs served with side dishes of grilled corn, maple baked beans, fiddlehead ferns in wild garlic butter sauce & red cabbage slaw with apple & (optional) walnuts - Two full racks of pork ribs, marinated, cooked low and slow, and then coated in a special’ 'Whisky Ginger’ barbeque sauce, named after the chef’s favoured cocktail, and made with Bourbon whiskey, ginger ale and a touch of lemon zest. Served with four side dishes, including corn on the cob, grilled and coated in wild garlic butter. Maple baked beans, a Vermont classic of white beans baked in a tomato sauce delicately flavoured with maple syrup. Fiddlehead ferns, picked locally, served in a wild garlic butter sauce. Red cabbage slaw, with sliced apples and an optional topping of chopped walnuts. 

Entry #5 - BBQ pulled jackfruit sliders served with crispy shoestring fries - BBQ pulled jackfruit that is so tender (you’ll barely believe it’s vegan!) on a slider with chargrilled pineapple and red cabbage slaw and creamy vegan chipotle aioli. Sliders served in pairs with crisp shoestring fries and extra aioli and bbq sauce for those who like to dip. 

Entry #6 - Beer marinated roast served with potato salad and grilled corn on the cob - Moist and flavorful roast served with potato salad and grilled corn on the cob.

Entry #7 - Angus beef burger or Portobello mushroom burger with a side of grilled potato skins with sour cream - Angus beef burger marinated in barbecue sauce with lettuce, tomato, red onion and cheddar cheese and bacon. For the vegetarians there’s a portobello mushroom option as bun. Sides exist out of grilled potato skins with sour cream.