Girl Gone Wild

Welcome to the Brazen Kitchen, where greens are the new black.


Garlic Mustard and Stinging Nettle Pesto with Roasted Walnuts

Overheard at the Whole Foods parking lot: “What? You joined a CSA? That’s so great! And so 1999. I just joined a CSF.”

CSF? You know, Community Supported Foraging. And don’t say ramps. That’s so 2011. I’m talking about really wild stuff. Like that knotweed that’s threatening to take over your yard or the dandelion and purslane that you mercilessly pull out. But wait, don’t throw those out — there’s a reason nature makes them grow, especially this time of the year. These hardy plants are nutrient-dense food and have amazing cleansing effects (which is why they pop up in the spring — prime time for detoxification!)

For example, knotweed is a prime source of resveratrol (you know, your “health” excuse for drinking red wine) and according to Melissa Sokulski of Food Under Foot (from whom I get my CSF from), most resveratrol supplements are actually from knotweed extracts! Purslane is a mainstay of many world cuisines and is the plant source with the highest concentration of EPA Omega-3s. More simply, it’s the same Omega-3 found in fish. And those dandelions? It’s a bitter green that not only adds character to your salads and meals, it’s also a liver detoxifier. If you like arugula and watercress, you’ll love dandelions.

But not all wild edibles are weeds that most people want to get rid of. Some of them, like morels, are foragers’ prizes in the woods.

Local company Food Under Foot has amazing guides and descriptions of the taste of each wild edible on their website. They also hold wild edible walks throughout the city.

But the best thing about learning more about wild edibles? Just think of it. It’s 2012. If the Mayans are right, you’ll still be able to create gourmet meals post-apocalypse by harvesting in the woods. Or if you think we’re heading for dystopian Panem, you can throw a party without having to spear squirrels. I bet you can make some killer crepes with some chickweed and that tessera grain (see recipe below).

Seriously, learning about wild edibles is a great culinary frontier to explore. Get out there, forage, and throw a wild party you can invite your parents to.

I had so much fun with my first CSF share that I want to share a couple of my favorite recipes from my maiden journey into the wild.

Garlic Mustard and Stinging Nettle Pesto with Roasted Walnuts

Yield: About 1 1/2-2 cups
My motto with greens is “when in doubt, pesto.” I think its one of the best ways to prepare a newly encountered green to appreciate its full flavor. And this combination did not disappoint. I used roasted walnuts to round out and deepen the flavor even more and lemons provided a beautiful counterbalancing brightness.

2-3 cups garlic mustard leaves
1 cup packed blanched stinging nettle leaves*
3/4 cup roasted walnuts
4 cloves garlic
1 cup extra virgin olive oil
1 T lemon juice
zest of 1/2 a lemon (optional)

Combine all ingredients in a food processor and process until finely chopped. Add more oil to desired consistency (mine was more like a paste). Season with salt and pepper.

*Stinging nettles.....sting. Blanching removes the sting. Boil some water, add a little bit of salt and blanch the nettles for about 5 minutes. Wear gloves when harvesting and when dropping them into the boiling water.

Chickweed Crepes

Yield: 8 8-inch crepes
This crepe recipe is based on a great find from The Canary Files, one of my favorite blogs. It’s a very forgiving crepe batter that will work with a variety of flours. Its a great way to expand your grain quotient.

1/4 c non-dairy milk beverage
1/2 teaspoon apple cider vinegar

Flour mix**
1/4 c quinoa flour
2 tablespoons + 1 teaspoon chickpea flour
2 T millet flour

**Use the above or any combination of flours - try brown rice flour, spelt, or an all-purpose GF flour mix. I like keeping a high-protein flour such as chickpea flour or quinoa flour in the mix as it provides some heft (and of course, protein)

3/4 c arrowroot starch
1/2 t ground flax seeds
1/4 t salt
1 t coconut palm sugar or turbinado sugar
3/4 to 1 c chopped chickweed

8 oz or 1 c cool vegetable stock/water
2 T extra virgin olive oil

Your choice of filling (optional) - sauteed mushrooms, cheese, more chopped chickweed, other fresh seasonal vegetables

1.  Start by making your non-dairy "buttermilk."  Combine non-dairy milk and vinegar and allow to sit and curdle for a few minutes.

2.  Sift the dry ingredients into a mixing bowl and give them a good whisk to both aerate and evenly distribute.  Gradually add the water. He noted that "It may become difficult to stir at moments, but keep stirring and eventually you will reach a very slack, runny consistency." I didn't run into this.

3.  Add curdled milk, and once combined, drizzle in olive oil as you stir briskly.  It will be very liquid, which is precisely where it should be. Add the chopped chickweed.

4.  Cover and allow to rest for at least 1 hour.  If you need to leave it for longer, it's perfectly fine to transfer it to the refrigerator.  Allow batter to come to room temperature before cooking.

5.  After resting and allowing the flours and starches to bloom, the batter, while still slack, should be a little thicker. Don't fret if you feel like its just too runny. Have faith. If the batter has some settling, just mix again with a whisk.

7.  Heat a small, non-stick pan over medium heat and grease it lightly with oil. I used my well-seasoned cast iron skillet.

8.  Once the pan is hot, pour 1/4 cup of batter in the center of the pan. Swirl the pan to distribute the batter as thinly as possible. Its not very important to make perfect circles, in my opinion. You will roll them or fold them up anyway. And you can call it “rustic” right?

9.  About 10-15 seconds in, you'll notice large dome-like bubbles inflating underneath the crepe. (Great photos here) After about 1 minute, the edges will be sturdy and you can gently lift up one side with a spatula and either flip the crepe with your hand or with the spatula.  The cooked side should be a pale golden brown.  Allow it cook for about 20 seconds more on the other side and then transfer from pan to plate.

If you are filling the crepe, fill it right after you flip it. Then fold it in half. The crepes pictured are filled with a light sprinkling of non-dairy cheese.

Want more Brazen Kitchen? Read the Manifesto, follow @BrazenKitchen on Twitter or visit brazenkitchen.com for more recipes.

Edit Module

Edit Module
Edit ModuleShow Tags

More from Brazen Kitchen:

The Meal That Changed My Life

The Meal That Changed My Life

Plus an outside-the-box recipe for peanut butter and jelly canapés.
Mango Crepes With Coconut Cream

Mango Crepes With Coconut Cream

The perfect dish for Easter brunch.
From Laptop to Stovetop

From Laptop to Stovetop

Brazen Kitchen: Five lessons this blogger learned from being a chef for a night, and a brief history of Bar Marco’s Amazing No Menu Monday.
Pumpkin Chocolate-Chip Oatmeal Cookies

Pumpkin Chocolate-Chip Oatmeal Cookies

The title pretty much says it all. Make this now.
Edit ModuleShow Tags

Hot Reads

Matt Murray's Focus is on the Journey, Not the Destination

Matt Murray's Focus is on the Journey, Not the Destination

The Pittsburgh Penguins goaltender already has his name on the Stanley Cup — twice. Matt Murray may be a champion, but he’s still working diligently to improve his game.
Excellence in Nursing: Meet Our 2017 Honorees

Excellence in Nursing: Meet Our 2017 Honorees

Pittsburgh Magazine highlights the unsung heroes of the health care field: our Excellence in Nursing honorees, chosen by our panel of distinguished nursing professionals.
Restaurant Review: Superior Motors

Restaurant Review: Superior Motors

Kevin Sousa’s long-anticipated project fires on all cylinders as a restaurant. But, will it fulfill its larger mission?
Pittsburgh City Steps: An Artist Tells Their Stories

Pittsburgh City Steps: An Artist Tells Their Stories

Artist Laura Zurowski is on a mission to document Pittsburgh's public steps in an unorthodox way.
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

On the Blogs


The Time to #GiveBigPittsburgh is Almost Here

The Time to #GiveBigPittsburgh is Almost Here

Make your donation go farther on the one-day charitable giving bonanza.

Comments


All the foodie news that's fit to blog
Just in Time for the Holidays: Miracle Returns to Downtown

Just in Time for the Holidays: Miracle Returns to Downtown

The over-the-top holiday-themed bar opens at the Original Oyster House the night after Thanksgiving.

Comments


Not just good stuff. Great stuff.
Meet the Winner of Our 2017 Cutest Pet Contest

Meet the Winner of Our 2017 Cutest Pet Contest

The winner received the most votes among five dogs, four cats and a bunny.

Comments


Steal the Crown Jewels at Escape Room 51

Steal the Crown Jewels at Escape Room 51

The new escape game is instantly among the best in town.

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
Are Steelers Good Enough to Overcome Themselves?

Are Steelers Good Enough to Overcome Themselves?

The time has come for the offense to more often resemble what everyone thought it would become this season, as opposed to sinking on occasion to a Cleveland Browns-esque level of ineptitude.

Comments


Style. Design. Goods. Hide your credit card.
#Gottahaveit: Take It To the Hoop

#Gottahaveit: Take It To the Hoop

Robert Hallett, Goldsmith, handcrafts the jewelry in his Oakmont shop.

Comments


The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
Pixar's Coco is a Visual Stunner, While Last Flag Flying is a Knockout

Pixar's Coco is a Visual Stunner, While Last Flag Flying is a Knockout

Reviews of "Coco," "Last Flag Flying" and "Three Billboards Outside Ebbing Missouri."

Comments


Everything you need to know about getting married in Pittsburgh today.
Only in Pittsburgh: The Blast Furnace Wedding Venue

Only in Pittsburgh: The Blast Furnace Wedding Venue

Carrie Furnace is one of three intimate, uniquely Pittsburgh wedding venues that can accommodate every style from homestyle to rock-and-roll.

Comments


Weekly inspiration for your home from the editors of Pittsburgh Magazine
Bright Living: ‘Lumiere’ Condos Slated for Former Saks Downtown

Bright Living: ‘Lumiere’ Condos Slated for Former Saks Downtown

Named after the French word for light, the 86-unit mixed-use development, which will include a Fogo de Chao steakhouse as a tenant, offers folding glass walls in its residences to create an open-air living space.

Comments


The hottest topics in higher education
Tuition Increases at the University of Pittsburgh

Tuition Increases at the University of Pittsburgh

School trustees voted this week to increase tuition for in-state and out-of-state students.

Comments

Edit Module