More on the Foraging Front - Quick Recipe

We did not find wild watercress in Michigan (see my previous post), but learned of it a week after we returned, at our local farmers market. We talked to the farmer at Green Acres and learned that wild watercress grows around streams, at the edges of her farm. It’s the peppery, biting kind of green that’s my favorite, and yet another forageable that has made this first part of Midwest summer great. We’ve put it in so many salads and on so many toasts. I adore wild watercress and eggs on toast, with Co-Op Ramp Finishing Sauce (made in Chicago! and a pretty awesome company) It was such a satisfying and pretty lunch that it inspired me to do this photoshoot above, and share Ric's recipe. Honestly, you need to try this Ramp Sauce - it’s milder than a hot sauce, with a slight tang, and goes well on everything from rice to tacos to humble avocados!

As with all foraging, make sure you are well-versed in what is edible versus what is poisonous. Look into taking courses with experts to learn what's safe!

Hard Boiled Egg and Wild Watercress Toast:

Midbest locavore way to make it:

-Hard boil a Moore’s Family Farm egg - we’re fans of the 8-9 minute boil for non-green yokes. Peel it, cut it in half lengthwise, and set it aside.

-Grab yourself some Bennison’s Bread, I’m going to put in my vote for the Onion Walnut, and slice two thick slices

-Toast it to your liking and spread it with a good pad of smoked butter from Boss Mouse

-Drop on a few sprigs of wild watercress - find yourself some or hit up the folks at Green Acres in June (the flowers can present a change of texture and provide a lovely presentation)

-Take one half of your boiled egg, place atop the watercress, and lightly smash down into the bread, using your fork tines

-Sprinkle the entire thing with sea salt and pepper

-Finish with Co-op Sauce’s Ramp Finishing Sauce - I get a little nuts with this, but splash it on to your liking!

If you’re not in the Midwest, you can still enjoy this:

-Hard boil a cage-free egg, preferably from somewhere local to you - we’re fans of the 8-9 minute boil for non-green yokes. Peel it, cut it in half lengthwise, and set it aside

-Grab yourself some hearty bread like a toothsome wheat or rye, maybe even rugbrød, and slice two thick slices

-Toast it to your liking and spread it with a good pad of butter, smoked if you can find it

-Drop on a few sprigs of wild watercress. Regular watercress can work here, too

-Take one half of your boiled egg, place atop the watercress, and lightly smash down into the bread, using your fork tines

-Sprinkle the entire thing with sea salt and pepper

-Finish with a mild hot sauce or a simple chimichurri (raid your herb garden and chop up a nice mix of say chives, parsley, thyme, etc in olive oil. Season with salt and pepper)

*Alternately, you can do yourself a favor and get up to the area for a summer trip or hit your local farmers market!

Makes 2 hearty toasts - share with someone you love or save the second egg half to enjoy on toast later!

Happy Eating and thanks to #riccooks for the recipe!

For a hot breakfast, we found out that scrambled eggs and watercress can be delightful, too!