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The grown-ups ate every bite, but then, they’d walked, scrambled and dug, slid down mud banks and pushed through briars to get the stuff. There was one clear winner of a recipe, however. It was generally agreed that forage butter should be added to everyone’s culinary repertoire. (Then again - and in the interests of journalistic accuracy — ANYTHING tastes great on freshfrom-the-oven, home-baked bread.)
Forage Butter
1/2 cup butter (1 stick), softened
1/2 cup garlic mustard, finely chopped
1/4 water cress, finely chopped
4 bulbs of wild garlic, including tender white portion of the stalk
Whip the butter. Add chopped greens and minced garlic. Blend thoroughly. Serve on bread, crackers or baked potatoes.
For those who want to go no fiurther than the front yard, here’s a dandelion wine recipe for home place foragers. This requires practicing delayed gratification, as the brew won’t be ready for drinking for five months. But it will be a reminder of spring when the days begin to grow short this autumn.
Rex Lindstrom’s Dandelion Wine
4 quarts dandelion blossoms with stems removed
8 quarts boiling water
6 oranges, sliced
6 lemons, sliced
2 yeast cakes
8 pounds sugar
Put dandelion blossoms in a large crock and pour boiling water over top. Cover loosely and let stand four days, stirring well daily. Strain. Discard blossoms and return liquid to clean crock. Add oranges, lemons, yeast and sugar. Cover loosely and let stand another four days, again stirring daily. Strain and bottle, being sure to twist caps tight. Store in a dark, cool place for five months before drinking.
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