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
- 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
- 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.)
- 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!