Wild Delights

It is a habit of mine to wake with the birds and the rising sun. I have never been much of  a late sleeper. The morning is the best part of the day by far, especially for writing (or reading). So today I set my pen to paper, sitting on the deck with a good cup of coffee and the birds singing.
     Initially, I wanted to do a post on maple syrup, but time got away on me. Then our unusually late spring finally 'sprung' and I have been spending all my free time outdoors hiking and cycling. Yesterday was spent readying my large containers for tomato, pepper and herb plants. The property I rent is owned by non-gardeners, so I have never been at liberty to dig in a garden or convert the useless lawn to an edible landscape.
     the front yard faces west and is hot and dry, shaded from by a very large maple whose canopy shelters us from the blazing hot summer sun. This is the only area that has a planting space, unfortunately nothing likes to grow there. That is why  I garden heavily in containers. I use two flat, one foot deep containers for my greens (mesclun mixes, kale and Swiss chard).

 I picked these up from Menard's several years ago. I drilled holes in the bottom for drainage and use good quality organic potting mix.  The other very large decorative container will hold my heirloom tomatoes, peppers and herbs.
  This time of year I also delight in  foraging for some of my favorites. Spring brings with it Ramps (wild leeks), Morel mushrooms, fiddle heads and asparagus.
***DISCLAIMER: My blog does not serve as a field guide, merely suggestions on how I use wild foods. Always consult one or more field guides and/or go with an experienced forager. Mushrooms can be fatal and there are many plants that look similar. Take this advice seriously.
     The ramps seemed extra vigorous and the season for harvesting lasts awhile, until the flower heads form and the leaves die back.  I always take only one or two bulb from a clump and move on. Never over harvest an area, be ethical.  Both the bulb and the tender leaves are edible and can be used in everything from salads to cooking. You can also briefly blanch and freeze them.
     Morels have been late this year. I am certain it was the long cold spring.  However the ones we found were clean and vigorous. Morels seem to be nearly everyone's favorite wild mushroom and folks like to keep their favorite picking spots secretive.

Stumbling upon a group of morels in an unexpected place, such as one of the city parks is half the fun. Or having an epic crash on your mountain bike and finding some! Makes the scrapes and bruises so worth it (extra bragging rights).
     Stinging Nettles are at tender-prime right now. You must harvest them with gloves.I use the tender shoots and you can  harvest them all summer by taking the tender tips and leaves. They must be cooked thoroughly but not mushy. Excellent in soups, stews and sautes, they serve as a summer-long useful and nutritious green.
  I am one of the few loonies who will unclip from my bicycle and run for asparagus growing in ditches and fence lines. Then the problem of transporting it home comes into play. Snapping them off where they get tough makes them 'almost' small enough for my bike bag but then they get tossed with some pretty yucky bike tools and melted snacks.
Because not all my favorite are in season, I have only included the ones I am currently cooking with. Here is the recipe run-down:

• Morels in Alfredo Sauce over angel hair pasta
• Wild Leek Kimchi
• German potato salad with Ramps

***DISCLAIMER: My blog does not serve as a field guide, merely suggestions on how I use wild foods. Always consult one or more field guides and/or go with an experienced forager. Mushrooms can be fatal and there are many plants that look similar. Take this advice seriously.