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 ModuleShow Tags

More from Brazen Kitchen:

How to Fake Bake Without Shame

How to Fake Bake Without Shame

You don’t need an oven to make these two delicious summer cookies.
Pittsburgh Foodie Gift Guide 2013

Pittsburgh Foodie Gift Guide 2013

15 ways you can keep it local this holiday season.
2-Minute Blackberry Ice Cream

2-Minute Blackberry Ice Cream

It’s not click bait. Just take out your blender. You won’t believe what happens next!
Recipe: Easy Flourless Blueberry Cake

Recipe: Easy Flourless Blueberry Cake

It’s freezing outside. Time to make summer-inspired cake!
Edit ModuleShow Tags

Hot Reads

20 Great Biking & Hiking Trails in Western Pennsylvania

20 Great Biking & Hiking Trails in Western Pennsylvania

Each trail has been lovingly constructed and maintained, using old infrastructure to reconnect disparate communities.
A Superior Strategy? Kevin Sousa's Big Bet on Braddock

A Superior Strategy? Kevin Sousa's Big Bet on Braddock

Pittsburgh chef Kevin Sousa will draw on a fierce work ethic, community goodwill and faith in his own vision for Superior Motors, the progressive American spot he plans to open this year.
Getting Better Over Time: PNC Park at 15

Getting Better Over Time: PNC Park at 15

Adoration for PNC Park is near-universal. But would the park be the cherished baseball palace it is today if a few early proposals instead had become reality?
PittGirl: Preparing for a World Series Toast

PittGirl: Preparing for a World Series Toast

Thanks to her husband believing in "happy wife, happy life," PittGirl has the perfect wine to celebrate the Pirates' ultimate victory.
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags

On the Blogs


Everything That's Awesome About Pittsburgh Today
Pittsburgh’s Billy Gardell Hosts ‘Monopoly’ Game Show

Pittsburgh’s Billy Gardell Hosts ‘Monopoly’ Game Show

The “Monopoly Millionaire’s Club” premieres this weekend.

Comments


Pittsburgh, only cooler
19 Ways Pittsburgh Earned the “Quirky” Label

19 Ways Pittsburgh Earned the “Quirky” Label

Stand proud, Pittsburgh: Our brand of quirky is a good thing — positive, uplifting, fun, colorful, imaginative.

Comments


All the foodie news that's fit to blog
Culinary Excellence: 13 Renowned Chefs Serve Once-in-a-Lifetime Meal in Pittsburgh

Culinary Excellence: 13 Renowned Chefs Serve Once-in-a-Lifetime Meal in Pittsburgh

Justin Severino and Hilary Prescott Severino assembled locally and nationally recognized chefs for Wednesday's James Beard Foundation dinner.

Comments


Not just good stuff. Great stuff.
10 Best Hand Tools You Didn’t Know You Needed (and They All Cost Less Than $20)

10 Best Hand Tools You Didn’t Know You Needed (and They All Cost Less Than $20)

You don’t have to be a handyman to be handy with those spring projects, if you have the right equipment.

Comments


Bar Exam: bellfarm Kitchen | Bar

Bar Exam: bellfarm Kitchen | Bar

The Hyatt Regency Pittsburgh International Airport's new bar & restaurant wants to be more than just a hotel joint.

Comments


10 Reasons Why You Should Attend This Weekend's Farm to Table Pittsburgh Conference

10 Reasons Why You Should Attend This Weekend's Farm to Table Pittsburgh Conference

Get the lowdown on one of the best food events of the season. Plus: Enter to win free tickets to the Friday-night tasting.

Comments


Style. Design. Goods. Hide your credit card.
Spring Fling

Spring Fling

Add some warmth to your table with these nature-inspired plates and bowls from artist Lisa Neimeth.

Comments


This week's buzz from the PM editors
George Takei Appears at Pittsburgh's First Humanities Festival

George Takei Appears at Pittsburgh's First Humanities Festival

On Sunday, find out why the Daily Dot in 2012 declared Takei the most influential person on Facebook.

Comments


Everything you need to know about getting married in Pittsburgh today.
Cultures Collide: Multi-Traditional Weddings

Cultures Collide: Multi-Traditional Weddings

When the bride and groom hail from different backgrounds, a planning balancing act ensues. Here are two weddings that incorporate Hindu culture with style.

Comments


The latest tips and trends to refresh your home.
Design Tip: Use Hardware to Revamp Dressers & Cabinets

Design Tip: Use Hardware to Revamp Dressers & Cabinets

Tailor knobs and pulls to each room in your home.

Comments


The hottest topics in higher education
Three Pittsburgh Heavyweights to Team Up on Data Mining

Three Pittsburgh Heavyweights to Team Up on Data Mining

With backing from UPMC, scientists at Carnegie Mellon University and the University of Pittsburgh on Monday announced a three-way collaboration to use the digital data to revolutionize health care.

Comments


Thinking outside the box (score)
Death to the NFL Salary Cap

Death to the NFL Salary Cap

It doesn’t provide parity or competitive balance. The salary cap just steals millions from players who, rightfully, want to retire before hits to the head could ruin their life.

Comments


Award-winning sports commentary by Sean Conboy
R.I.P. Corporate Penguins, 2009-2014

R.I.P. Corporate Penguins, 2009-2014

Fire Bylsma? Fire Shero? The Penguins' problems run deeper.

Comments

Edit Module