Sunday, June 10, 2012

Summer Supper in Shohola

When Mark comes home (now, home for good!), it's time to forage. It was a bountiful weekend. There was almost too much to choose from, so we forced ourselves to focus on a few delicacies:

milkweed florets

and elderflowers.

Then it was back to the kitchen where a pork shoulder from Calkins Creamery (the most delicious pork ever!) was bubbling away in the crock pot. I added sassafras tea, plum wine, chopped preserved lemons, field garlic, and Monarda to the braising liquid and let it simmer.

And yes, that's a side order of sauteed Apios americana tubers.

A scoop of milkweed flower sorbet dissolved in champagne made for a sweet, pink cocktail that was equally good as appetizer and dessert.

Cheers! And welcome home.


At June 11, 2012 at 8:16 AM , Anonymous Leda Meredith said...

Sounds delicious! Were you using the leaf, bark or root to make the sassafras tea? And were the Apios tubers from wild plants or garden? Wish I'd been there to invite myself to dinner!

At June 11, 2012 at 8:22 AM , Blogger Ellen Zachos said...

This was my first time using twigs to make a sassafras decoction. I love the root/rootbark tea, but wanted to try the more lemony taste of the twigs and it worked perfectly with the pork. The Apios were originally foraged (several years ago), then moved to a half whiskey barrel in my garden. I harvested them last November...they keep forever in the refrigerator!

At June 11, 2012 at 9:12 AM , Anonymous Mark said...

A finer welcome home dinner I cannot imagine! Here's to many, many more foraged dinners together.

At June 11, 2012 at 10:04 AM , Anonymous Zoe said...

What a poetic list of ingredients! That pork shoulder preparation sounds especially amazing.


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