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Home  »   Cooking Class

Purslane

Green vegetable, annual green succulent used in salads, most nutritious green on the planet, versatile green used in salads, sandwiches and cooked in many ways. Sauteed, steamed, stir friend purslane can also be added to soups. Originated in India and the Middle East. Fast becoming a very popular summer vegetable found in farmers markets. Read Recipe »

Salsify

Salsify (tragopogon porrifolius) is a very interesting root vegetable also known as goatsbeard or oyster plant because of its faint oyster like flavor. I just enjoy saying the name! A member of the sunflower family salsify has parsnip shapped white roots, long and slender often reaching a length of 10 to 12 inches. Read Recipe »

Epazote

Epazote “(eh-pah-ZOH-the) is a Mexican leafy green vegetable and herb. Its origin dates back to the Aztecs, growing wild in America and Latin America. Read Recipe »

Fiddlehead Ferns

I have to talk about fiddlehead ferns because I have a craving for them now and you don’t see them fresh in stores on the west coast but you can find them frozen. Read Recipe »

Mache Lettuce

Mache also known as lamb’s lettuce has been described as having a sweet nutty flavor and a delicate buttery taste. It is used in salad mixtures with other lettuces and greens. Read Recipe »

Ramps

Ramps also known as wild leeks are a member of the onion family. They look very similar to scallions/green onions and are often used in lieu of the same. Ramps have white roots, a purplish stem and green leaves that are broader than green onions and very edible. Read Recipe »