Spring Time Recipes

I’m bringing spring to my table with an abundance of wild edibles: violets (amazingly rich in vitamin C), asparagus, dandelions, roses, chickweed (so named because young chickens and small birds love it), purslane and watercress, to name a few. Garnishing with wild edibles can turn ordinary food into a beautiful palate of color, adding flair, flavor and nutrition. The culinary use of wild edibles dates back thousands of years. The Romans used roses and violets to flavor and beautify their food. I’ve eaten Oriental dishes with daylilies, and have enjoyed the scent and taste of wild rose petals in Indian and Middle Eastern fare. I like to add delicate dandelion greens to our supper salads, as generations before me have done.

Now I will caution you to eat only wild edibles you can positively identify and that have not been sprayed with chemicals. If in doubt, don’t pick them. Wild edibles are best picked in the morning when their water content is high.

Nancy’s Violet Jelly

So named because my friend and vintner, Nancy Bentley, gave me the recipe years ago. This infusion works well with plum, redbud and apple blossoms, as well.

Pour 2-1/4 cups boiling water over 2 cups of washed, tightly packed violets (no leaves, no stems). Let sit overnight or for 12 hours to infuse. Strain and measure. You should have 2 cups liquid; if not, add water. Add 1/4 cup lemon juice, strained, and one package of powdered pectin. Bring to boil, stirring constantly. Add 4 cups sugar all at once. When mixture comes to a hard boil, cook 1 minute. Pour into sterilized jars and seal. Turn upside down for 5 minutes to kill any bacteria on the lid. Store in cool, dry place. Elegant on scones and biscuits.

Grilled Asparagus

I love picking slender wild asparagus. It looks just like its domesticated cousin. This is an easy and elegant side dish. Asparagus is rich in folate.
Roll asparagus spears in olive oil. Sprinkle with lemon pepper and a squeeze of lemon juice. Grill until bright green and just starting to wrinkle but still firm to the bite. Serve as is, or with a sprinkling of fresh chopped tarragon or basil.