Last weekend was my mom’s…29th Birthday. Somehow time has reversed and it’s gotten to the point where I’m actually a year older than her. I’m not an expert, but I’m fairly certain those numbers don’t quite add up, but we’ll let it slide. So my family came to Brooklyn for dinner. Food is always a good way to entice visits. The problem with a late April menu is, while it’s clearly been spring for a few weeks now, Spring fruits and veggies are still trying to catch on. The menu was a bit limited–mixed greens from greenhouse gardens, carrots from last year’s harvest, potatoes (there’s always potatoes) and lamb stuffed with bitter spring greens. On the positive side, I was able to bring some brightness to the menu thanks to my new foraging skills. Over the past few weeks I’ve gone a bit crazy with violets–jelly, syrup, candies–and I might have just one more recipe up my sleeve if I can find some more flowers this weekend. I figured what best to celebrate the awakening of spring than with some edible flowers?
It’s a little late in the night, I know. I’m here sipping on the last of my fizzy violet cocktail. Not so fizzy anymore. We hosted my family yesterday for my mom’s birthday, with a good deal of violets and some foraged field garlic. Dinner consisted of roast lamb stuffed with Swiss chard and Merguez sausage, smashed potatoes with field garlic and maple glazed carrots. And that cake with violet jam? Delicious! Don’t worry, photos and recipes coming soon. We’re not very good at stocking a bar. Sure, we have plenty of booze, but not too good with the mixers part. Instead we often have a signature cocktail, if you will, ready for guests to start the evening along with plenty of local wine and beer. I made fizzy violet cocktails by the pitcher, and always forgetting how large the pitcher really is (it looks average size but fits about 1.5 liters), had to manage with some leftover cocktails tonight. A bit flat by now, but still quite tasty. But that’s neither here or there. You’re here to figure out what else you can do with those beautiful violets you spent all weekend foraging for. You did really forage, didn’t you…?