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.