THE SKIES HAVE been mostly gloomy and news reports (real or imagined) leave me feeling either scared or angry.
But if you look close there are signs of spring all around.
I’ve seen a lot of flower bulbs and spring onions poking their intrepid tips above ground.
I haven’t seen nettles yet in my favorite neighborhood spots, but it will only take a few warm days in February for their gorgeous green and purple leaves to pop up.
In years past I have posted other recipes that feature our wild foraged greens and I think it is worth repeating this like a springtime mantra … go outside, notice what is growing and take advantage of these plants.
They are high in minerals and flavinoids and add extraordinary flavor to ordinary dishes.
We are so fortunate to have nature close at hand.
Whether you walk along the coast, in the ravines or across an empty lot, be on the lookout for these gifts from the ground.
Of course I am not suggesting that you pluck any plant you see and pop it in your mouth.
Start by learning a couple of species in your back yard.
Dandelions and chickweed have taken over my garden … why pull weeds when you can simply enjoy them for dinner?
This is a delicious recipe developed by Paula Wolfert, a cookbook author who in the 1970s was one of the first American cooks to bring recipes from Morocco and other Mediterranean countries to America.
Betsy Wharton is the proprietor of the Clallam Canning Co., a local purveyor of artisan pickles and other farm to jar goods. You can find her and her products at the Sprouting Hope Greenhouse at 826 E. First St. in Port Angeles. Or contact her at [email protected]