Just read an article in the NY Times about "Wildcrafters". They find crazy plants like toothwort, cornelian cherries, brown jug, creasy greens, sweet cicely, pineapple weed and licorice fern to use in their recipes. The chefs in NY are taking these new plants as a sort of challenge. I'm a super picky eater (I'll just apologize now for anyone I ever eat with) where for me, less is more, I eat everything as plain as possible, but I think I would try this just for the sake of how awesome it is!
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