In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.
Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).
Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.
Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.
Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.
At the table dress the top of the curry with flecks of Prickly Ash Paste.
Serve alone in bowls, or with sticky rice on the side.
Elevate your evenings with this delightful non-alcoholic mocktail syrup. Whether you’re looking to relax before bed or want something new to add to your tea, this non-alcoholic herbal nightcap mocktail will do the trick.
Searching for a new way to utilize seasonings? Look no further than mint salt! This game-changer is bound to mix up the way you season meals in the future.
How do mushrooms grow? What exactly is a mushroom? These answers can be found in the intricate, web-like fiber found underneath these fungi: the mycelium.
Fire Cider is great for stimulating digestion and warming you up from the inside out, no matter the season. This beverage can be prepared in water or tea as desired.
Ready to shake up your fermentation game? Try making Kvass, the ultimate beginner-friendly recipe! This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. It’s easy, delicious & perfect for beginners.
