Spring Foraged Edible’s + Recipes
Spring has finally sprung on the homestead, and that means the woods are full of good eating. 
We’ve been out gathering wild treasures—ramps, nettles, and dandelion greens—and bringing them straight to the kitchen. There’s nothing quite like cooking with what the land provides. 
Simple, seasonal, and wild—just the way we like it. Here are some recipes that we are loving!
As we shake off winter and welcome the awakening of spring, I invite you to notice the beauty around you as well. Violets emerge from under last year’s leaves. Tulips say hello. Trilliums invite us to smile. And ramps overtake our woods with their delicious edible leaves and bulbs. We love sautéing the greens, and the bulbs become a wonderful substitute for the onions and garlic that have run out from the previous season.
Three amazing recipes to choose from or make all three.
- Spring foraged mayo & sauté
- Spring foraged mashed potatoes
- Spring foraged quiche
Spring Foraged Mashed Potatoes
Click on the image to download a pdf printable version
Ingredients:
- 10 potatoes
- 1/2 cup foraged ramp greens or bulbs
- 1/2 cup foraged nettles
- 4 tablespoons butter
- salt and pepper to taste
Directions:
- Rinse and chop foraged greens
- Peal and cut potatoes into chunks
- Boil until fork tender
- Drain and return to pot
- Add in the remaining ingredients
- Mash & serve warm
- Enjoy!
Notes:
Forage responsibly
Spring Foraged Quiche
Click on the image to download a pdf printable version
Ingredients:
- 12 eggs
- 1/2 cup milk
- 1/2 cup foraged ramp greens
- 1/2 cup foraged nettles
- 1 cup shredded cheese of your choice
- salt and pepper to taste
Directions:
- Rinse and chop foraged greens
- Grease a cast iron pan
- Crack & scramble eggs in a large bowl, pour in milk
- Add in your foraged goodies along with s&p
- Pour into cast iron pan, top with cheese
- Bake in a preheated oven to 375 F for 35-40 minutes or until done
Notes:
Forage responsibly
Spring Foraged Mayo & Sauté
Click on the image to download a pdf printable version
Ingredients:
- 1 cup mayo
- 1/2 foraged nettles
- 1/2 cup foraged dandelion greens
- 1 cup foraged ramp greens
- salt and pepper to taste
Directions:
- Rinse and chop foraged greens
- Reserve ½ cup ramps for mayo
- In a cast iron skillet place lard or butter and turn on medium.
- Add in your remaining foraged greens and sauté until done, adding s&p to taste
- Mix together your mayo & reserved ramps
- Serve both on top of a smoked burger
Notes:
Forage responsibly
