Friday, May 10, 2019

Mix old with new--Spring ramps with Autumn maitake!

Maitake burgers on ramps biscuits, made with the greens only

In spring, we need to start emptying out the freezer of last season's stored bounty but also crave freshly foraged green goodies.

Here we combined some of autumn's maitake mushrooms (Grifola frondosa) that we had frozen pre-cooked and ground with brown rice, chopped ramps greens, seasonings, and an egg as a binder to make a baked patty. Then I baked some biscuits made with added pureed ramps greens and chopped ramps greens added to the dough. We served them with pickled beets made from last year's CSA share. It seems likely that many dinners for the next month or two will include wild foods pulled from our freezer or pantry to make some space!

Autumn maitake, hen of the woods, sheepshead, Grifola frondosa

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