tag:blogger.com,1999:blog-5190698551624574472.post7773786335494860518..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: First Fish 2009Trout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5190698551624574472.post-67595000387038516932009-05-15T14:06:00.000-07:002009-05-15T14:06:00.000-07:00Hi Julie: Thanks for your note. That must have b...Hi Julie: Thanks for your note. That must have been a great place to grow up--so much variety in that area, and so much natural beauty. I always look forward to my visits to the Whitewater each spring as trout season approaches.<br /><br />The cress pesto sounds great. I made a ramp greens pesto a couple of weeks ago, and I bet ramps and cress together in a pesto would be awesome.<br /><br />All best~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-50767505229936612072009-05-14T14:56:00.000-07:002009-05-14T14:56:00.000-07:00Greetings; This was a treat for me to see as I gr...Greetings; This was a treat for me to see as I grew up in Plainview and know the area. <br /><br /> I was in Mpls last week for an Ethnic food trip and stopped in a shop where they had locally grown produce. One of the things I purchased was watercress pesto. It was out of this world you may want to give it a try. Just thought I would share.<br /><br />JulieJulie M Petit-Thomsennoreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-12153242130995597002009-04-30T17:09:00.000-07:002009-04-30T17:09:00.000-07:00Wendy, I thought that would be familiar terrain to...Wendy, I thought that would be familiar terrain to you. As for the wild veg, ramps are all the rage among fancy chefs and hillbillies, both (I consider myself an amalgam of the two camps...). Nettles, though they may look tender--well, you know what nettles are like, and they still need to be cooked, unless you're competing in one of those macho nettles-eating competitions. I've heard they have them in Britain.<br /><br />The watercress, on the other hand, is edible and delicious fresh from the spring. We usually enjoy it raw as a salad green, or just wilted, under a grilled trout, say, or a steak. You'll find many recipes for watercress soup, often given body with a potato, richness with some cream or creme fraiche (or sour cream). <br /><br />The salad we've been enjoying this spring (and I plan to get a detailed account up here soon), is a dressing made of a good fistful of ramps, chopped and slowly cooked in some butter till they're very brown and sweet. Toss those into a vinaigrette made with some grain mustard and a little sweetening (we've done honey and maple syrup, just a tad). Mix that up with fresh cress. Put a grilled trout on top of that. Spare a pitying thought for the catch-&-release crowd....<br /><br />Cheers~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-81276947110499545072009-04-29T21:23:00.000-07:002009-04-29T21:23:00.000-07:00I recognize those images. Great post and cool pic...I recognize those images. Great post and cool pics.<br /><br />Good tips on the wild leeks. I've not picked those. Been meaning to try some nettles though - I've heard they are essentially equivalent to a sort of spinach. I was on some water today and I noticed some nice tender looking specimens - maybe a foot tall.<br /><br />How do you prepare (if at all) that watercress? I see that quite often. Can you eat it straight up on the stream?Wendy Berrellhttps://www.blogger.com/profile/01610634703483921109noreply@blogger.com