Since brine is often just as delicious as the veggies it cured, forager Marie Viljoen uses pickling liquid in cocktails with everything from vodka to gin.
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Winter’s halfway over. And forager Marie Viljoen has announced upcoming weed walks of city parks.
In our current issue, Marie Viljoen, mistress of edible weeds, waxes eloquent about the flowering stems of the burdock plant. “Those who eat burdock typically cook only the root. But the fast-growing stems are a delicious wild food. Cooked, they are a semantic and gustatory marriage of globe and Jerusalem artichokes,” she writes.
Leave it to Marie Viljoen to inspire us to forage more. That gal is always thinking ahead. Last summer she gathered a gorgeous bounty of fruit, which she turned into the black cherry bourbon she now uses to mix cocktails in the dead of winter.
In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.
From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on day lilies–an invasive species blooming all over the city right now. She recommends them raw in salads, steamed with a dab of butter and salt, gently pickled or dried and added to soups.
Food festivals abound in this final week of summer. For something more low-key, check out an immersive wine tasting—or an LES pickle-tasting.
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
