Wednesday, February 16, 2011
Rejoice and Beware! The Garlic Mustard is coming up!
Having said all that, I hope the folks that cleaned up the mountain took their garlic mustard home for a lovely meal or two. This beautiful but invasive plant is a delightful addition to a number of meals and is well suited to a variety of recipes. Jennifer Chesworth of Centre Hall, Pennyslvania offers us a few possibilities.
Garlic Mustard (Alliaria petiolata) Pesto
1/2 Cup Olive Oil
1 Cup Pine Nuts or Walnuts
1/2 Cup finely grated Parmesan Cheese
Enough Garlic Mustard leaves to choke a horse (or to clear a forest floor)
Finely mince the walnuts and garlic mustard. An electric coffee grinder
works like a charm.
Add Oil and Cheese, serve with pasta or rice or other whole grain. For
vegan pesto use Nutritional Yeast instead of Cheese.
Stir Fried Buds with Garlic Mustard and Mushrooms
Gather from an unsprayed area and wash well:
2 cups of 1/2" to 1" daylily (Hemerocallis fulva)buds
2 cups garlic mustard (alliaria petiolata)
1 T. roasted sesame oil
1 T. sesame seeds
1 t. grated fresh ginger
1 cup mixed wild mushrooms (any kind will be good)
In a large heavy skillet, heat the oil, sesame seeds, and ginger. Lower
the heat to medium and add the mushrooms and daylily buds. Cover for 5
minutes. Uncover and turn the heat up to medium high. Add the garlic
mustard and stir until wilted and the mushrooms are done.... 3 - 5 minutes.
Note: This is a wonderful side dish. Add chicken or shrimp and serve over
wild rice for a main course. This is one dish that will change minds when
it comes to eating wild foods!
For a few more of Jennifer's recipes, go to: http://www.ma-eppc.org/morerecipes.html