The rains have come to Santa Fe and as the snow melts, I can see the first wild greens bravely poking up through the no longer frozen earth. What a welcome sight.
In celebration of the wild deliciousness to come, I’m offering a free live webinar on March 11th. We’ll talk about five of my favorite early spring greens: how to identify them, harvest them, and cook with them. And at the end of the webinar, I’ll open enrollment to my new online course: The Wild Spice Cabinet. It’s something I’ve been working on for a while and I’m very excited to be able to offer it to you.
If you’d like to sign up for the webinar, you can do that here. Attendance is limited, and people are already signing up. I hope you’ll join me there, and look forward to celebrating Spring with you.
It’s clean out the freezer time here in Santa Fe! Gotta make room before I can store all the new greens I hope to be harvesting over the next few months. Last night I pulled out two vacuum sealed packets of blanched greens (nettles and garlic mustard) and threw together this spring greens gratin. It was a huge hit, and I’m sure I’ll be making it again as I dig deeper into the freezer, using up all sorts of greens to make room for this year’s harvest. Read more
What kind of spring greens grow in your neighborhood and what can you do with them once you’ve got them back to your kitchen? Mild greens are often eaten raw, while bitter greens are usually served cooked. Before you start using your spring greens, it’s a good idea to know how to make the most of your harvest. Here’s a quick rundown on some of the most common (and tastiest) wild spring greens. Coming soon to a field or forest near you. Read more