Candied Wild Violets

by Laura on May 21, 2011

I’m something of a guilty forager.  It’s public land, yes, but part of me still feels like I’m taking something that doesn’t belong to me, like I’m breaking a rule.  Gathering wild violets or ramps or morels, well, it feels like a secret engagement, something quietly forbidden.  I know logically that that’s just bunk, but I think it adds a shot of adrenaline to the whole experience, beyond, of course, the thrill of eating—guidebook in hand—in the hopes that my presumed morel is not a lookalike or that the wild violet between my teeth has not been recently besmirched by a passing animal.  I suppose I’m something of a ninny when it comes to foraging.  But once the rush of fear and guilt have passed, there’s a quietness about this food.  It’s so lovely, so wild.  It grows peacefully, without coaxing or force or intervention.  And it’s wildly delicious, too; vibrant, verdant, like spring itself.  Concerns tossed aside, who can resist?


{ 4 comments… read them below or add one }

1 Snippets of Thyme May 22, 2011 at 10:52 am

Saw your photo on FoodGawker (or was it TS?) and thought it was so beautiful I followed you here. What a wonderful blog. I cannot wait to look around. I see we are both writing for Honest Food! I’ve never done anything like that before and it is so fun.

2 Laura May 22, 2011 at 2:48 pm

What a coincidence! I clicked over from twitter to your rhubarb and sabayon piece for Honest Cooking this morning. Lovely! I’ve never cooked larger pieces of rhubarb, and it looks so inviting, especially napped in rich sabayon.

3 Kris Jacobson May 24, 2011 at 2:02 pm

Loved your description of foraging!

4 Laura May 24, 2011 at 8:49 pm

Thank you, Kris. xo

Leave a Comment

Previous post:

Next post: