On April 24th, from 2:30 to 4:30, we’ll be hosting a book signing with Tama Matsuoka Wong for her book Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, written together with Eddy Leroux. Together the two have identified wild plants that are not only edible, but also flavorful. This cookbook brings together botanical illustrations, tips for identification and collection, and recipes such as Chickweed Crostini, Bee Balm Spring Rolls with Lettuce and Dipping Sauce, and Lambsquarters Rigatoni Casserole.
For a while, I have had an interest in growing edible flowers and herbs and a few vegetables, but have not previously paid much attention to whether other plants (and weeds) in my garden are edible. Reading Foraged Flavor has opened my eyes to the possibilities of cooking with other plants such as creeping jenny and juniper.
Tea and treats will be served at the signing … with any luck, featuring some ingredients gathered from the garden.
Ms. Wong is the official forager for Daniel, Daniel Boulud’s 3 Michelin star restaurant in NYC.