Reviving My Senses – Taste
Spring offers so many local delicacies, from wild food foraging to garden bounty.
Lettuce
A BEAUTIFUL head of organic lettuce from my weekly share at Canticle Farm. If you’re not already a shareholder, consider it. The veggies are amazing!
Farm fresh eggs
Our own Susan Avery recently got some laying hens. She’s enjoying their chicken-y antics, and has graciously shared their eggs with me.
Fresh-picked asparagus
Every spring for about six weeks I pick the tenderest, most delectable asparagus from my garden almost daily.
Edible weeds
When I’m weeding my asparagus, I can pick chickweed for salad or lamb’s quarters for the saute pan. Fresh free food!
Lemon balm
Lemon balm makes a great tea, and it’s good for you.
Apple Mint
My favorite mint is Apple Mint. Like all mints, it can take over a garden patch, so I have two strategies. I have one patch planted out by itself, and a small patch in the kitchen garden that I keep contained by growing it in a sunken coffee can with the bottom cut out.
I admit it. I ate all the fresh Finger Lakes strawberries before I could snap the photo. They were DELICIOUS!
It’s your turn – what’s tickling YOUR tastebuds this spring?
by Peg Cherre, Executive Director
Perfect!
Mmmm . . . lamb’s quarters. They’ve been a regular in our salads, along with some wood sorrel for a sour bite. We just finished with the Black Locust blooms, which are one of our favorite wild edibles, and are nibbling on sheep’s head sorrel whenever we can find it. Spring is so delicious!