Urban ForagingPosted: July 10, 2010
I love summer meals.
This evening my newest roommate, Adriana, and I headed out with a plastic bag and an old sheet and returned with the makings of a feast.
Our salad consisted of 4 kinds of lettuce, spinach, broccoli, arugula, dill, sweet basil, thai basil, nasturtium leaves, calendula flowers, borage flowers, olive oil, vinegar, and grated parmesan.
We turned our heap of mulberries into a scrumptious pie. When stewed in a pie, mulberry has some surprisingly deep flavor — teetering somewhere between blackberries and blueberries. “Purple” was Adriana’s best description of its flavor. Next time we may try adding a little lavender.
(The icecream was foraged from the neighborhood grocery store.)
Next time you should join us. In fact, we do still have leftovers…