Its even easier to forage now that the trees have lost their leaves and the summer vegetables have turned brown. I just look for anything green. Sheltered under the withered wheat colored stalks are fresh tender weeds such as chickweed, wild garlic, cardamine cress, dandelion. They will come back again in early spring in the north and for lucky southerners and west coasters, you may have them all winter..
Eddy made a special at Restaurant Daniel of tender chickweed tips to add a fresh green spark to a black trumpet and pancetta crusted sea scallop with two kinds of squash.
And for home cooks we have a couple recipes in Foraged Flavor and an old Wong standby for chickweed and wild garlic frittata, on chilly Sunday brunch…
