Wild Flavors: One Chef's Transformative Year Cooking from Eva's Farm

About this book

The minute Didi Emmons a chef from Boston met Eva Sommaripaa near legendary farmer whose 200-plus uncommon herbs greens and edible weeds grace the menus of many famous restaurants in the Northeastsomething amazing happened. Not only did Evas Garden become Didis refuge and herb-infused Shangri-La the two women also forged a lasting friendship that has blossomed and endured over time. Wild Flavors follows a year at Evas Garden through the seasons. It showcases Emmonss creative talents featuring herbs (African basil calaminth lovage) and wild foods (autumn olives wild roses Japanese knotweed). The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled as well as details on prepping storing preserving and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow but best of all Emmons shows us how these herbs greens and wild foods improve and transform the flavors in our food. Emmons also shares some of the valuable lessons she has learned from Eva about maintaining a healthy satisfying lifestyle putting the emphasis on community thrift conservation and other time-honored virtues. Wild Flavors is a cookbook that celebrates the interconnectedness and beauty of nature farms animals and ourselves.