Spring tends to be the peak time at the Market for foraged foods like wild onions, ramps, mushrooms, and more. It’s a great opportunity to indulge your wild side by eating at least a little like our ancient ancestors did. But we get to use modern conveniences to prepare them!

Flatbread with Sorrel Pesto and Edible Weed Salad

from Martha Stewart Living

7.26 harvestland greensIngredients:

  • 1 1/2 cups (1 3/4 ounces) loosely packed sorrel leaves, stems trimmed
  • 1/2 cup freshly grated Parmesan cheese (from a 1-ounce piece)
  • 1/4 cup pine nuts
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 8 flatbreads
  • 4 cups assorted edible weeds, such as chickweed, purslane, or lamb’s-quarters

Directions:

  1. Process sorrel, Parmesan, pine nuts, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely ground. With machine running, add oil in a slow, steady stream until mixture is emulsified. (Pesto may be refrigerated in an airtight container for up to 3 days.)
  2. Spread 2 tablespoons pesto on each flatbread, and top with 1/2 cup edible weeds. Drizzle with oil, and sprinkle with salt. Serve immediately.

Note: Check with our vendors for things like sorrel and purslane. You will be surprised at what they have.

These delightful spring recipes use a lovely mix of wild with cultivated and artisan ingredients to make a little heaven on earth. Substituting is totally encouraged. For instance, if you can’t find chanterelles, use morels; or in the absence of nasturtiums, try violets or lily buds both of which are edible. Have fun!

Fiddlehead and Chanterelle Risotto

Morel Mushroom Toasts

Leek, Potato, and Morel Gratin

Garganelli with Spring Onions, Asparagus, and Peas

Sauteed Fiddlehead Ferns

Nasturtium and Watercress Salad

Dandelion Salad

Wood Sorrel and Onion Tart

Leek and Nettle Soup

Grilled Ramps with Asparagus

Dandelion Fritters