u/joross31

I made these little appetizers inspired by the German Frankfurter grüne soße. Grüne soße, literally green sauce is traditionally made of seven herbs (parsley, borage, chervil, cress, chives, sorrel, and salad burnet). The herbs get blended together with some egg yolk, sour cream, quark, oil, lemon, salt, and pepper. I couldn’t get them all here so modified it slightly based on what I have access to. I foraged the sheep sorrel (Rumex acetosella, which I used to replace standard sorrel), borage (Borago officinalis) leaves, and fennel fronds (Foeniculum vulgare, to replace chervil). Added some parsley, chives, watercress (to replace cress), and English cucumber (to replace the burnet). The sauce is often served with potatoes and eggs so as a nod to that, I fried some parsnips in place of potato and shaped them as nests for some jammy quail eggs. Garnished with amaranth leaves and some wild fennel flowers. Location: California.

I made these little appetizers inspired by the German Frankfurter grüne soße. Grüne soße, literally green sauce is traditionally made of seven herbs (parsley, borage, chervil, cress, chives, sorrel, and salad burnet). The herbs get blended together with some egg yolk, sour cream, quark, oil, lemon, salt, and pepper. I couldn’t get them all here so modified it slightly based on what I have access to. I foraged the sheep sorrel (Rumex acetosella, which I used to replace standard sorrel), borage (Borago officinalis) leaves, and fennel fronds (Foeniculum vulgare, to replace chervil). Added some parsley, chives, watercress (to replace cress), and English cucumber (to replace the burnet). The sauce is often served with potatoes and eggs so as a nod to that, I fried some parsnips in place of potato and shaped them as nests for some jammy quail eggs. Garnished with amaranth leaves and some wild fennel flowers. 

I made some molded chocolate astrology themed coins that I brushed with edible gold luster dust. Half contain dried apricots and pistachios and the other half are dried blueberry and pine nut. Sprinkled with a bit of flaky salt to finish. Also included a few process pics.

I wanted to make tiny single bite tartlets that looked like dandelions out of dandelions! These consist of a chocolate shell and are filled with a crème légère (pastry cream lightened with whipped cream) infused with roasted dandelion root and a bright and sunny dandelion petal jam. To make the tarts look like flowers, I arranged calendula petals around the tart and added some grated chocolate to the middle.

I wanted to make tiny single bite tartlets that looked like dandelions out of dandelions! These consist of a chocolate shell and are filled with a crème légère (pastry cream lightened with whipped cream) infused with roasted dandelion root and a bright and sunny dandelion petal jam. To make the tarts look like flowers, I arranged calendula petals around the tart and added some grated chocolate to the middle. Located in California.

I wanted to make tiny single bite tartlets that looked like dandelions out of dandelions! These consist of a chocolate shell and are filled with a crème légère (pastry cream lightened with whipped cream) infused with roasted dandelion root and a bright and sunny dandelion petal jam. To make the tarts look like flowers, I arranged calendula petals around the tart and added some grated chocolate to the middle.

I have some American Black Nightshade (Solanum americanum) growing wild in my yard. The berries are edible when completely ripe and it was my first time trying them and the taste really does remind me of tomatoes crossed with blueberries. I decided to use the very small harvest I had to make a raw scallop dish. Added some sliced wild fennel, olive oil, and salt to a scallop tartare and served that surrounded by a juice of the nightshade mixed with a bit of lemon and elderflower syrup (also homemade). Garnished with a wild radish flower, nasturtium petal, elderflowers, and a few whole black nightshade berries.

I have some American Black Nightshade (Solanum americanum) growing wild in my yard. It was my first time trying them and the taste really does remind me of tomatoes crossed with blueberries. I decided to use the very small harvest I had to make a raw scallop dish. Added some sliced wild fennel, olive oil, and salt to a scallop tartare and served that surrounded by a juice of the nightshade mixed with a bit of lemon and elderflower syrup. Garnished with a wild radish flower, nasturtium petal, elderflowers, and a few whole black nightshade berries. I included a few pics of the nightshade plant, as well as some of the other foraged ingredients and process. Located in California.

I have some American Black Nightshade (Solanum americanum) growing wild in my yard. It was my first time trying them and the taste really does remind me of tomatoes crossed with blueberries. I decided to use the very small harvest I had to make a raw scallop dish. Added some sliced wild fennel, olive oil, and salt to a scallop tartare and served that surrounded by a juice of the nightshade mixed with a bit of lemon and elderflower syrup (also homemade). Garnished with a wild radish flower, nasturtium petal, elderflowers, and a few whole black nightshade berries. I included a few pics of the nightshade plant, as well as some of the other foraged ingredients and process.