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Wild Pasta

Ah, spring. Michael and I spent Monday hanging out in the nature. There were many beautiful flowers and other forest floor plants out doing their thing.

Michael and Sasha enjoying a quiet sit by the river.

This time of year everything happens so quickly that everyday is an awakening to a new world. Birds are all twitterpated, flowers are bursting forth, the days are getting warmer and longer.

Fully unfurled ostrich ferms cover the forest floor.

Now is a great time for gathering wild foods. Already some are on the way out such as wild leeks and fiddleheads. We just managed to gather enough of the last of the fiddleheads to add to our wild pasta. We also gathered garlic mustard, dandelion flowers and stinging nettle.

To make our wild pasta, we gentley sauteed the greens in a bit of water in a large sauce pan with onions, enoki mushrooms, basil, rosemary, salt and chili peppers. At the end I added a bit of balsamic vinegar and olive oil. We tossed the greens into organic brown rice pasta and added grated asiago and parmesan cheeses and freshly ground black pepper.













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