In one of the more recent episodes of SRO Conversations podcast, pro-forager Tama Matsuoka Wong tantalized us with some freshly foraged plants and spices. This time she makes our mouth water with a foraged recipe, compliments of pastry chef Sarah Villamere, from Langdon Hall in Toronto.
Here’s what you need to start:
Break apart the heads of the wild garlic (onion grass) that form in early summer and you'll find a treasure of sweet and juicy baby bulbets, some with trailing onion shoots. They taste great raw, and they don't have the bite of raw onion or garlic. The flavor also holds up well in cooking. Here they lend a soft onion-garlic flavor to a savory biscuit.
Yield: 24 triangle shaped wedges (2.5 inches at longest side)