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.
Eating wild food is a radical act! Look no further than the ultimate comfort dinner recipe: Juniper & Elderberry Braised Short Ribs — served up alongside tips on how to forage juniper berries.
Before yanking out the next patch of lambsquarter you find in your yard or garden, consider trying one of the many edible and medicinal uses of this “super weed.”
Looking to add another recipe to your fermenting repertoire? This recipe for kvass calls for just a few ingredients and only takes a couple days to ferment.
Having a lack of outdoor greenspace doesn’t mean you can’t enjoy homegrown food. Sprouts are a quick, simple, and healthy way to keep your appetite satisfied.
Yogurt making is having a moment! Join the fun and create your own natural yogurt at home. Try our simple recipe using kefir as a starter and taste the difference for yourself!
