This is a recipe in two parts. First is the asparagus salad. Second is pickled nastursiums pods (sorry spelling). The cool thing about this recipe is that the quanity is very adjustable. You can make the vinagrette seperate, and it will last a couple weeks. Use it on other veggies too!
depends on your origin and western influence... but probably 8 slices.
i had a few friends over – and they practically danced in my kitchen! one of them was non-raw and she said it’s the best pie she ever tasted!
a few days ago i went with my daughter on a gathering/gleaning/swimming trip. we stumbled upon an apricot orchard at the very end of the season. a few trees had slightly over-ripe apricots. now apricots are at the top of the list of pesticides… but these ones had enough quality assurance signatures… the orchard was neglected including the orchards around it (nectarine and lemon), the weeds between the trees where abundant and tall (no ground spraying), and most importantly – appx. one out of three apricots had the most beautiful worms dancing in it (usually inhabiting only one half). and so we very carefully picked the soft apricots and filled a 2 gallon bucket! a pie was an obvious need once we got home.