Springiest Caesar & a Debut Event Not to Be Missed

The mossy hillside at Catbird Cottage has become a lush carpet. One you truly can sink into, lolling in nature, whether to gaze at the emerging fern colony nearby, listen to the din of birdsongs - or soft focus - take it all in.

We spotted our first Baltimore Oriole yesterday, a greatly anticipated arrival. They are an impossibly bright neon orange sherbet and they know our landscape contains many offerings. We hope that means we’ll see them regularly. The rose-breasted grosbeaks are back too, another bird with painted plumage. The showy males are patterned a graphic black and white, with a flashy crimson breast. Beholding them stops me in my tracks.

This is without question a magical time in the Hudson Valley. And my book will FINALLY be out in a matter of a *few short weeks.* It’s starting to rock my world. There are increasing commitments for interviews, lots of food prep for events, planning emails and meetings for great events to come… and at last, you all will have my sweet book!! Pre-order it here if you don’t have a copy already on the way.

For more exciting news, join me in celebration at my debut event:

I’ve dreamt up a pastoral hilltop picnic+cocktails book-signing party, Sunday May 27. Space is limited - get tickets here. We’ll celebrate together on an expanse of gorgeous land with views in every direction, at dear friends Catskill Wagyu at Hilltop Farm. Visit the link for full details - can’t wait to lift a glass with you and share my book.

---

What better way to celebrate spring than with an of-the-moment, seriously delicious recipe?

Field garlic Caesar dressing. I don’t know why I haven’t made this before now. It is a grassier, sweetly garlicky version that you just might consider eating by the spoonful. I wouldn’t blame you if you did. It is SO good.

Field garlic - allium vineale - is one of my favorite springy things. You can harvest this completely free, nearly invasive allium, as abundantly as you like. Not only is it abundant, unlike the lovely but over-harvested allium tricoccum - aka ramps - field garlic has a long lifespan, appearing twice each year (spring and late fall), allowing you to return again and again…

Field garlic grows basically everywhere. I describe it in the book, but I’ll also share some tips here, so you can easily make this delicious recipe and feast. It grows in upright tufts. When young, its hollow stems are tender and can be enjoyed as you would chives. An easy way to test if your discovery is in fact field garlic is to tear a stem, place it beneath your nose, and inhale deeply: its unmistakable garlicky punch tells you who it is. New foragers, be assured that anything that smells like onions or garlic is edible! A cause for celebration.

Reap the rewards of field garlic wherever you are. It grows in city parks, hillsides, disturbed areas, at garden edges, and more. Inside the earth, slender stems swell into small garlic bulbs: firm, juicy bursts of garlicky magic. Use a weeding tool if you plan to unearth them fully, for they are notorious for snapping at the stem, leaving the bulb snugly put.

Dr. Seuss-looking pinkish flower bulblets, which form at the tip of their lengthened stems in early summer - June-time, in these parts - are excellent for pickling projects (as you would use garlic). The tiny vesicles can be broken apart and added to marinades, beans or grains, or as a sprinkled topping that gives oomph.

See below for the full recipe.

Field Garlic Caesar

Dressing
15 stems thin field garlic stems, about 3 tbsp coarsely chopped
4 anchovies
1 egg
1 tbsp Dijon mustard
1 tsp white wine vinegar
4 tbsp evoo
Generous grinds cracked black pepper 

Herby breadcrumbs 
1/3 cup crumbs from stale bread
1/2 tsp red pepper flakes
1/4 tsp kosher salt
2 tbsp chopped parsley 
1 tbsp evoo

Salad assembly
1 head romaine lettuce, coarsely chopped 
Parmigiano Reggiano, shaved to top

Make the dressing: Combine the mustard, vinegar, anchovies, egg, field garlic stems, black pepper, and olive oil in a small capacity blender vessel. Blend on medium-high until uniform and emulsified. The dressing will look pastel lime and should feel velvety. Refrigerate for at least 20 minutes to allow it to thicken.

Make the crispy breadcrumbs: In a small skillet set over medium heat, add the olive oil. When the oil becomes a sheen on the pan surface, add the crumbs and thoroughly stir them, absorbing the oil. The crumbs should feel slightly moist as they crisp. Add another drizzle of oil as needed. After 1 minute, stir often as they begin to brown. Add the salt red pepper flakes once the crumbs are golden, and cook for another 30 seconds or so, bringing the crumbs to a deeply golden color. Transfer breadcrumbs to a small bowl and stir in the parsley.

Trim the base and coarsely chop the romaine. Transfer to a large mixing bowl. Add most of the dressing, and toss thoroughly to coat. Either serve straight from the bowl, or transfer to a platter. Generously sprinkle with crispy breadcrumbs, bringing the rest to the table. Shave Parm over all, finish with a few more grinds of black pepper, and rejoice in spring.