Our current seasonal glaze, Fiddlehead, invites you into the forest to slow down and experience the sensations around you. While the forest offers a meditative escape from the chaos of life around us, the kitchen is another space that many of us here at East Fork find comfort in - a place to bring the outside world in for nourishment and creativity.
For the month of June, we will be cooking meals from some of our favorite Fiddlehead cookbooks and we want you to cook with us.
Follow along as Cherry, East Fork’s Food Systems Manager and contest judge, demonstrates a few recipes on Instagram and on the blog. If you’re feeling inspired, we encourage you to explore what your local area has to offer and (safely*) forage ingredients if they are available to you!
The rules are simple:
1. Follow East Fork on IG (@eastforkpottery)
2. Cook something from one of our 4 seasonal cookbooks listed below (or try one of the recipes from our journal!)
3. Post a picture of it by June 30th (bonus points if you add in a pop of green space - the forest, a yard, fresh sprigs from the garden, the more creative the better!) Be sure to use #EastForkCookAlong and tag @eastforkpottery
Our team will select the winners after reviewing all of the submissions the first week of July. Best of luck and may the most creative chef win!
Looking for inspiration? Try one of these recipes:
The New Wildcrafted Cuisine
Everything wild, from cheeses to vinegars, mustards, beer, soda and more are yours, in this book that author Pascal Baudar says can “fill a gap between foraging and cooking.”
Recipes from the Woods
Jean-François Mallet shows you how to approach cooking game and wild ingredients with great results, drawing out the flavors of the forest with a modern approach. Those who forage the grocery store instead of the woods will find myriad applications to their cooking, too.
You’ll find other cookbooks that are structured around the seasons but this is the one that we return to, year after year. McFadden hopes readers find these recipes, made using what he calls mostly quite ordinary ingredients and methods, “delicious, even revelatory…but never fussy.”
The Forager Chef’s book of Flora
Chef Alan Bergo also shows you how to apply a forager chef’s approach to cooking the things you usually get at the grocery store: a nice bonus!
*Disclaimer: Always be 100% certain of the identification of anything you forage. Many edible plants, roots, mushrooms, etc. look a lot like others that are harmful if ingested. Likewise, wild aquatic life may not be safe to eat. Forage with an expert until you’re an expert yourself: that’s our advice. More disclaimers: Learn the rules about foraging on public and private lands, parks, etc. and any protected species that cannot by law be harvested before you set out. Take only what you intend to use, and don’t uproot a whole plant if you only plan to use the leaves. And finally, leave plenty behind: aim to take no more than 10% of whatever wild edible you happen upon.