Lemon dandelion muffins

Bright and sunny muffins full of yellow lemon zest and yellow dandelion petals are sure to brighten your day and your taste buds! These muffins are a fun and delicious breakfast or snack to make this spring and summer.

Ramp greens pesto

Bright, vibrant, and full of onion and garlic flavor, this ramp greens pesto is a delicious way to add spring flavor to pasta, pizza, chicken, and more.

Honey dandelion shortbread cookies

Shortbread cookies for a spring or summer day! Dandelions are a fun and unique addition to cookies and are a perfect introduction for foraging. 

Roasted maple blueberries & a review of "The Fruit Forager's Companion"

Disclosure: Chelsea Green Publishing provided me with a review copy of this cookbook. All opinions expressed are my own. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

When I saw that Sara Bir had a new book coming out dedicated to recipes for foraged fruit, I was super excited to say the least. But, this isn't just a book of recipes, it's full of information - why people forage fruit, doing so respectfully and safely, and also what makes these wild fruits special to us. 

Creamy potato and ramp soup

Do you forage? Foraging is something relatively new for me and it started when my husband introduced me to the ramp. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

These little wild alliums are ready to eat in the spring and are fleeting like the spring wildflowers. They are delicious, pungent, and fill your house with the smell of onion and garlic. My husband and I were recently featured in our local paper in an article and recipe on foraging, specifically for ramps.  

This is the same recipe I wrote for the paper and since my husband brought home some ramps the other day, I figured I should make this soup again and get it up on my blog. 

While foraging is a wonderful way to get close to nature and your food, you must remember three important rules: 1) know what you are picking and eating; 2) only take a few (you don't want to decimate a patch); and 3) no trespassing. 

Ramps are often over-harvested. We get ours from a family members land and there are loads and loads of them that they've been sustainably harvesting for many years. Don't dig up whole patches of ramps or large clumps, or harvest them from small patches. Or, try using just the greens until you find a place to get the bulbs. 

This recipe will make a large pot of soup - enough for about 4-5 large bowls. You can make it in the slow cooker (which I did for this version) or on the stove (which I did in the article). 

 I served it topped with some finely sliced ramp greens, but you can also top it with some sour cream, minced parsley, and/or even a little cooked and crumbled bacon.