Recipe: Chinese Chive Pocket (韭菜盒子)

According to Chinese culinary tradition, spring is the time to eat garlic chives.


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Ramps Dumpling

Today is the first day of May. On my quick visit to the farmers market this morning, I was delighted to find a good variety of spring foraged ingredients, such as (pictured clockwise) devil’s club shoots, morel mushrooms, goose tongues, ladyfern fiddleheads, and sea beans.

On top of that, we have been getting nettles since the beginning of March, and ramps appeared early April, after Jeremy (from Forage and Found) returned from the East Coast. Continue reading “Ramps Dumpling”