Recipes Tori Fleming, Wildcraft Kitchen | WildcraftKitchenCo.com | @wildcraftkitchen
Tori Fleming is the woman behind local catering company Wildcraft Kitchen. Educated in herbal nutrition, Fleming decided to branch out a year ago and start her own business. The name is fitting considering the dictionary definition of wild·craft /ˈwīldkraft/ (verb) is to gather herbs, plants and fungi from the wild. That’s precisely what Fleming strives to do with each recipe artfully prepared with solely foraged and locally grown ingredients. For example, rhubarb is a vegetable that can be easily foraged in the Boulder Foothills and is featured in one of the three clean (and simple) recipes Fleming shared with us. Up next on Fleming’s agenda is finishing her own greenhouse so she can grow unique vegetable varieties and heirlooms but for now we’re enjoying her three beautiful and delicious creations.
Rhubarb and Beetroot Compote
Yield 12 oz.
Rhubarb is another vegetable we are lucky to have growing wild here in the Foothills. Every year I return to forage from the same location. The beets in this recipe balance out the tartness of the rhubarb while lending a mild earthy flavor.
2 cups, about 6 stems Rhubarb, sliced into ½ in slices
1 cup Beets, cooked, cut into small cubes
½ cup Meyer Lemon or Orange Juice, Fresh squeezed
½ tsp Vanilla Bean Powder
3 tbsp Local Honey
Add Rhubarb, beets, orange or lemon juice and vanilla bean powder to a saucepan and bring to a simmer. Cover and cook, for 15 minutes or until tender. Stir in honey and transfer to a blender. Lightly blend to fuse flavors. Chill before serving. Along with pistachios and bee pollen, this compote adds a pop of flavor and color to plain yogurt.
Minted Pea Dip
Yield 8 oz.
Another great taste of Spring – freshly shelled peas. The mint and lemon brighten this recipe to make a cool, refreshing dip. Try it spread on grilled baguette!
1 cup Freshly shelled English peas, blanched
1 cup Mint, Loosely Packed
2 tbsp Chives, chopped
1 Lemon, Juice of
2 tbsp Olive Oil
To a blender, add all ingredients, reserving 1 tbsp olive oil. Blend to desired consistency… incorporated but still textured. Add salt and pepper to taste and chill for 2 hours before serving. Garnish with remaining olive oil and salt.
Simple Asparagus and Watercress Soup
Asparagus is one of the first things that comes to mind when I think of Spring produce. I like to harvest wild asparagus growing throughout Boulder County when I can find it – but store bought tastes just as fresh when in season! The watercress adds a bit more crispness to this simple recipe.
1 lbs Asparagus, trimmed
1 bunch (about 1.5 cups) Watercress, trimmed
3 Tbsp Butter or olive oil
1 cup Spring Onions, diced
2 cloves Garlic, diced
2 tbsp Fresh herbs, such as dill, parsley, thyme
2 cups Chicken or Veggie Stock
1 tbsp Lemon juice
Over medium heat, pour one tablespoon of olive oil in a well-seasoned cast iron skillet. Add asparagus and saute until tender and lightly seared on all sides. Remove from heat and cut into 1-inch pieces. Season with salt and set aside. In a medium saucepan, heat remaining butter or oil, add spring onions and garlic and cook until translucent. Add fresh watercress, asparagus,and herbs. Add stock and heat until all ingredients are tender. Transfer to food processor, add lemon juice and blend until smooth. Add salt and pepper to taste. Garnish with goat cheese, if desired.