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.
This bright, yet delicate flavor profile is both sweet and sour – a unique taste that you’ll keep coming back to. This recipe is intended for long, slow fermentation starting at persimmon harvest time in the autumn and continuing into winter.
This triple apple snack cake uses applesauce, cider, and apples for a one-two-three apple punch. Don’t take our word for it though, give it a go yourself!
These small fruits are a delicious source of nutrients that you can find almost anywhere. Get started on acorn harvesting with help from these simple tips!
Want an on-the-go snack without having to go to the grocery store? Whip up this homemade applesauce for a fresh fall snack whenever you get the craving!
The possibilities are pretty much endless with wild ingredients — use almost any fresh fruit or juice and a sweetener to create your own custom jam or syrup!
