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…?
My knowledge of foraging was pretty much nonexistent. Sure, I knew there were some types of wild mushrooms you could collect and eat. I also knew some types might kill you, so I never really tested the idea. I knew violets were edible and used to pick them in my backyard as a kid and dip them in sugar or honey. I knew dandelion leaves were tasty, but bitter, and mixed well with other lettuces in a salad. Okay, so maybe I did know a few things, but nothing like the world Leda Meredith, urban forager, opened up for me.