Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Leafy greens join the pickling party with a quick vinegar bath. Stems are extra crunchy and leaves get just a bit tender. A perfect cold condiment for steamy summer dinners.
Right now in the Northeast, there is an array of spring/early summer greens-n-things such as choi's, arugula, spinach, turnip & radish tops and things such as green garlic & garlic scapes & bunching onions. Use them all in pesto!
Creamy Arugula Pesto - Vegetarian Recipe
Basically it is the same recipe as regular basil pesto except switch out the basil for one cup arugula and one cup parsley then add in a 1/3 cup of ricotta to get the creaminess.
How to identify and forage stinging nettles, with a recipe for Scandinavian nettle soup, nasselsoppa. (Guest post on Culinate.com by Heather Arndt Anderson of Voodoo & Sauce.)
