Spring Foraging + Photo Essay

As a photographer, I have always been a story teller. When I tell the story through still photos, you can imagine the image right before, and right after the shutter clicks. The image captured is the one that is that piece of the bigger story. When we set out to forage in early May, that was the thought. To tell this story of foraging through images that speak to a slower paced life where we get lost in the lush serenity of nature. To spend a morning in the woods, by the streams, with man’s influences at a distance and just hear, smell and see nature.

The simplicity of this is breathtaking .

In early spring, nature blesses us with an awaking of life that can not only feed our souls with beauty but, can get our kitchens busy incorporating our foraged foods. Much of what can be foraged in the spring, are also ( by many) considered weeds which most want to quickly eradicate with chemicals. Not the case here.

We choose to look around and try not to hate the invasive dandelions, violets, chickweed, plantain, and Garlic Mustard. We carefully gather and collect ( so as not to spread their seed) and bring them into our kitchen to incorporate them into our meals.

Foraging for wild plants is so enjoyable and helps to foster a connection to the land we inhabit. While many plants that we harvest are plentiful, and could even be considered invasive, please be mindful of not over harvesting some wild plants, like ramps and fiddlehead ferns . Always make sure you are fully aware of what you are picking, especially if you plan on consuming - grab a guide to help you identify! Make sure you do not forage plants that have been sprayed with chemicals. This is why the woods are a good place to go.

Enjoy this recipe for gnocchi with garlic mustard pesto and fiddleheads -( See below)

Leah fills her basket with Garlic Mustard along the NCR trail

Rinsing the fiddlehead ferns

Tossing the Garlic Mustard pesto in with the fiddleheads and gnocchi

Gnocchi with Garlic Mustard Pesto and Fiddleheads

10 cups lightly packed garlic mustard leaves and tips, roughly chopped
1 cup extra virgin olive oil, plus 2 tablespoons
1/2 cup fresh goat cheese, or Parmesan
1/4 cup pine nuts, can substitute with pecans
2 teaspoons kosher salt, plus more for seasoning
1 pound fresh gnocchi, store bought
2 cloves garlic, thinly sliced
1 pound fiddle head fern, cleaned and parboiled ( see notes below)
Juice and zest of one lemon
note: you can add a little sugar for a hint of sweetness

Place garlic mustard in a blender. While blending, pour in one cup olive oil in a steady stream
and process until smooth.
Add goat cheese(or Parmesan) and pulse until smooth.
Add pine nuts(or pecans) and salt
and pulse just to combine.
Pour into a clean jar.

Cook Gnocchi according to package instructions. While pasta cooks, heat remaining 2
tablespoons olive oil in a large skillet over a medium flame.
Add garlic and cook just until light golden, do not allow to burn.
Add cleaned and parboiled fiddleheads and cook, shaking the pan often, until hot throughout, about 5 minutes.
Season with lemon juice and zest and a pinch or two of salt.
Drain pasta and toss with as much pesto as desired.
Transfer gnocchi and pesto to a platter and top with fiddleheads.
Cover and refrigerate excess pesto - and try over poached eggs at a later date.
Clean fiddleheads by washing them, peeling off any brown papery bits and trimming ends.
Swish fiddleheads around in a large bowl full of cold water to remove any grit.
Remove from
water and repeat swishing process for a second time.
Parboil fiddleheads for 8 minutes before
sautéing or roasting.

Photography : Helen Norman @helennorman

Model : Leah Corbin @leahcorbin

Food Styling and Recipe : Frances Boswell @francesboswell