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  • Craig Williams

Spring foraging and Pierogi

Spring is a beautiful time of year and it's also when a whole heap of edibles begin to emerge. We gathered a few bunches of wild garlic and nettles, along with a mix of wild leaves for a salad. We made two types of Pierogi (Polish dumplings). The first was nettle and ricotta with a pinch of freshly grated nutmeg and the second was wild garlic and sauerkraut. We fried off some nettle leaves for a garnish and tossed the foraged salad leaves with a simple vinaigrette and toasted seeds. It was epic!




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