Life alive sauce

Life Alive, the great veggie cafe that replaced Hollywood video a few years ago on Mass Ave in Cambridge, MA, uses this great sauce on almost all of their rice bowl dishes. This is it!

1/2 cup plus 2 tablespoons freshly chopped ginger

1/4 cup garlic, de-centered

2 tablespoons fresh-squeezed lemon juice

1 tablespoon nama shoyu, or tamari, or soy sauce

1/2 teaspoon sea salt

1.5 cups plus 2 tablespoons olive oil


Blend the ginger, garlic, lemon juice, nama shoyu, salt, and 1/2 cup of the olive oil on high.

Add just enough olive oil to get the mixture to turn over. Once the ginger and garlic have broken down into a smooth cream, slowly add the remaining 1 and 1/8 cup olive oil. 

Use this sauce over rice with your favorite foraged items. Like boiled burdock, pokeweed shoots, jersulam artichokes, chestnuts if they ever return, or fiddleheads. 

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Why I love the Charles

Porcini!

Also these almond scented russulas which smell so good but the books say they are inedible. Then they say it is because they taste spicy. I tried them in my mouth, yes, they are spicy, but is that it? Is that why they are inedible..because I like spicy food. I need more data. Will ask the boston mycological club.

Boston magazine interview turns into a Porcini score!

I took a long lunch break today at work to do an interview with a gal from Boston Magazine. Even though I rarely forage around my work, I took her around there anyhow for convenience. We found wild parsnip .. first time I've ever seen that in the city .. and then over by some oak trees some little porcinis. Above, in the frying pan, now, in my stomach.  Also grabbed some pretty good looking chickweed and curly dock, in the collander, and on the way to work some juneberries which are in the pot on the left along with farmers market rhubarb and strawberries.  You'll also see pictured an orange and an apple. Also foraged. It's a little weird how much fruit I find that I guess falls out of bike baskets or something. These guys were lying in the mulch (where I also found a couple wine cap mushrooms, which have been abundant this year) over near my new sort-of-guerrilla garden at MIT (I dug it myself and it's in a weird spot, but, I got permission, so it's not that bad-ass).

This weekend will bring in the cherry/mulberry/juneberry haul, just as I finish the end of my last year's canned fruit, the apricots.

Get out there with your sheets and shake down those super fruit mulberries!