Here’s a great way to incorporate the foods you already have all around you into a simple dish that will change with place and with season. Keep an eye out for a visit from one of my kitchen helpers!
Bonus video: Forage and Ferment with Julia and Mallory
Mallory O’Donnell, a beloved forager and one of my big inspirations, runs the blog How to Cook a Weed as well a very informative Instagram account. He joined me recently for almost three hours of brainstorming, conversation, and show and tell about all the plants we found around us in early June, and how we might use them in our kitchens.
Bonus video: Fermenting with Alex and Julia
My friend Alex Lewin and I filmed this live virtual class for a fundraiser, and in it we talk about basic lactofermentation and food waste.
My session is up first, with pourover brine ferments as well as tips for using up scraps to infuse vinegars and oils, and Alex is in the second half of the class covering how to make sauerkraut.
Up next: Atlantis Mead