Marie Viljoen
NYC ☞ Cape Town | Forager & Phytophile | Gardener & Cook 🌿 Author & Omnivore ✒ Next book? Wild food recipes, lots of them (Chelsea Green, 2018)! Blog:

Mexican Hot Chocolate Whoopie Pies

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My Recipes
Japanese Knotweed Hummus
Last spring I began making hummus with Japanese knotweed, which is very tart. Now my mouth is watering for it. Follow the profile link for the recipe and the goods on this big, bad weed. #japaneseknotweed #hummus
Egg in a sheep sorrel nest. You've heard of meatballs? Well, meet greenballs (I know. Sounds like a fungal condition - alternative suggestions welcome!) #forage66
Elderberries. I do prefer the flowers' flavor, but the juiciness of the fruit is hard to ignore. I spent an hour stripping these - thank goodness for Netflix #forage66
'Before the meat.' Garden salad. Waiting for the boerewors to come from the fire. And some ramp leaf mashed potatoes - the happiness of making ramp oil in spring... Plus! We saw a baby possom in the garden. We love the possums #brooklynbackyard
Avocado oil makes beautiful mayonnaise. It has been a good few days of tomato sandwiches (purslane makes an excellent addition). I wait a long, long time to eat real tomatoes. Worth it #tomatosandwich @latourangelleartisanoils
Lunch. Local scallop. Cattail pollen. Sweet white clover (Melilotus alba). Sweetfern (Comptonia peregrina) salt. Smoked bacon. Happiness #forageandharvestbook for @chelseagreenbooks
The Gardener's Friend. Hendricks gin, a bit of the latest batch of creme de cassis, a dash of makrut infused gin, and tonic. Plus bruised leaf from aforesaid lime (one tree has its first baby limes and some more blossoms while the other is pushing out new growth. It is all very mysterious) #makrutcocktail
We are melting, in Brooklyn. On the street feral cats have unzipped their fursuits. 6 o'clock cocktails are heavily loaded with ice, #greenhookginsmiths dry gin, a small slurp of wisteria syrup from spring, lime, and bitter tonic. I have a little flush of startled wisteria blossom because I pruned the thug vine after spring. So the pea-like flowers are going into ice cubes, along with sour begonia petals #foragecocktail