торрент для phtc boy mom

Dessert was a wonderful elderflower panna cotta with wood sorrel granita.

The final savory offering was a poached egg on top of farro grain with a pistou of foraged herbs. I couldn’t quite tell which foraged herbs, but the overall combination worked. (Remind me to ask Chef Tom).

We were all starting to feel full by that point, but the next dishes were too good to pass up.

After that came pan-seared skate with fiddleheads and trout roe (yum!), then pasta stuffed with nettles, ricotta, and miner’s lettuce (very good, but it made me chuckle because it was the third day in a row that I’d eaten nettles).

The six course meal started off with grilled spring onions and a harissa yogurt (okay, that part wasn’t so “wild.” But it was delicious). Then came a beet salad with walnut puree, chickweed, and elm samaras (apologies for the funky lighting in the pics - it was pretty dark in the restaurant).

He started us off with a clear soda infused with lilac flowers and bishop’s elder. There were some unusual wines on offer from that included ingredients such as rosehips and black currants.

This past Sunday hosted a two-part event inspired by wild edible plants. Part one was me leading a foraging tour in Prospect Park. In the evening, the participants reconvened at the restaurant to feast on Chef Tom Kearney’s wild foods-inspired dinner.

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The food was delicious, and the company was wonderful. It is always a pleasure to spend time with Kat, and on this visit I got to see her husband as well. Here’s to the next time!

Kat also shared some of the she made last year, which was wonderful with strawberries and yogurt for breakfast. I’m really hoping I won’t totally miss the elderflower season back in Brooklyn.

and tons of . We picked some of the garlic flowers and some nettle leaves to add to a casserole-style “bake” that Kat made. She’d already harvested lots of immature flower stalks for it (one of my favorite wild vegetables).

wild garlic (Allium ursinum, a close cousin to ramps or A. tricoccum)

Solomon’s seal (Polygonatum multiflorum, not the P. biflorum I’m used to back home),

Salsify blooming amidst dandelions already gone to seed,

Despite a few rainy hours, we got in two good walks out in the hills, past berries-to-be,

I spent my day off visiting fellow forager in Germany. It took several trains to get to her from where I’m staying in Switzerland, but it was worth it.

Comfrey growing wild near Mullheim baden, Germany

250-mile Diet | Leda's Urban Homestead - Part 2