From the Spring Foraging Cookbook: Redbud
This is a very attractive leguminous tree. You will certainly notice it for its bright, magenta to purple, red flowers in the spring. It is one of the first trees to bring color after winter. These flowers are absolutely delicious – they taste like fresh, sweet, garden peas! Most often, I simply pick as much as I can carry and snack on while hiking. They are very good in salads. Just briefly sauteed with olive oil or butter and salt, they make an excellent side dish. Most often though, I just toss a few on the plate as a garnish. The flavor is sweet, refreshing and just a touch wildly unique. I usually combine them with more bitter flowers such as Forsythia blossoms.
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https://judsoncarroll.substack.com/p/from-the-spring-foraging-cookbook-92f
From The Omnivore’s Guide to Home Cooking: Broth and Stock
Until recently, I think most folks knew the difference between a stock and a broth. But then came the “Bone Broth” fad. So called Bone Broth is certainly nutritious and I am glad people are making it, but it confused definitions and clouded the understanding of cooking.
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https://judsoncarroll.substack.com/p/from-the-omnivores-guide-to-home-0c6
Show 308: Herbs that Heal Natural Remedies for Tiny Tots
Steve and I discuss herbs for kids, home remedies and a variety of other topics.
https://judsoncarroll.substack.com/p/show-308-herbs-that-heal-natural
Mrs. Anheuser was the daughter of one of America’s most famous cookbook authors, Irma Rombauer. Her Joy of Cooking remains the quintessential American cookbook of the era. Mrs. Anheuser absolutely hated my father, but she loved my mother and gave her an autographed copy of the book with an inscription stating that it would teach her all she needed to know about cooking, except for “how to cook his goose!” And, it is from such conversations that she received this very simple recipe.
