Pickled Spruce Tips

 

Prep Time: 10 min

 

Cooking Time:  15 min

 

Ingredients:

  • 1 cup cider vinegar
  • 3 heaping TBSP honey
  • 1 tsp salt
  • ¼ cup of water
  • 2 tightly packed cups spruce tips
  • 2-3 peels of lemon zest  
  • 1 pint (500 ml) jar

 

 

 

 

 

  1. Place the cider vinegar, salt and water in a sauce pan and bring to a boil. 
  2. While the brine is heating, clean the spruce tips by rinsing in cold water.
  3. Pack the spruce tips in a mason jar.
  4. Peel the rind of a lemon using a paring knife or vegetable peeler. Try to only peel the zest of the rind (yellow) from the lemon and scrape off any white pith. Add the zest to the mason jar with the spruce tips. 
  5. Once the brine reaches a boil, remove from heat and stir in honey.
  6. Carefully pour the hot brine into the mason jar completely submerging the spruce tips. 
  7. Leave jar to cool on counter stirring 3 or 4 times in the first few minutes to ensure all spruce tips are submerged in the hot brine.
  8. Once cool cover with a lid. Will store in a cool dark place for months or indefinitely in the fridge. 

 

 

Asparagus and Wild Leek Soup

By Cody Leeson

 

Prep Time: 10 min

 

Cooking Time: 20 min

 

Ingredients:  

  • 2 bunch Asparagus, tops 
  • 1 lb bottom removed

  • 2 tbsp Wild Leeks, cleaned

  • 1 Fresh Dill
  • 650 ml lemon, juiced
  • 1 cup vegetable stock
  • 3/4 cup frozen peas
  • 2 tablespoon yogurt, plain
  • To taste, olive oil, salt

 

 

 

  1. Blanch asparagus tips in boiling water for 2 min, and shock in ice water to stop cooking. Reserve for later. 
  2. Coarsely chop leeks and asparagus. 
  3. Heat a heavy bottomed pot on medium high with oil
  4. Add leeks and asparagus and sweat for a few minutes, until asparagus brightens. 
  5. Add stock, bring to a boil and simmer for 15 min
  6. Ready a blender. Remove soup from heat, and blend on high until very smooth
  7. Use some of the blended soup as liquid to blend the frozen peas. This will cook them through. 
  8. Blend in yogurt and lemon juice
  9. Place spear tips in bowl and pour hot soup over top. 

 

Leek, Lemon, Yogurt Vinaigrette

By Cody Leeson

 

Prep Time: 6 min

 

Cooking Time: 0

 

Ingredients: 

  • 30g wild leeks
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 lemon, juiced
  • 3 tablespoons, olive oil
  • 2 tablespoons yogurt, plain
  • to taste, salt

 

 

 

 

 

  1. Place all ingredients except oil and yogurt in a blender. 
  2. Mix on high
  3. Slowly drizzle oil in until incorporated. 
  4. Lower speed and add yogurt. 
  5. Reserve for salad

 

Wild Leek Tartar Sauce

By Cody Leeson

 

Prep Time: 10 min

 

Cooking Time:  0

 

Ingredients:

  • 1 cup Mayonnaise 
  • 1/2 Lemon, juiced
  • 1 Dill pickle, small dice
  • 1 tsp Yellow Mustard
  • 3-5 Young wild leeks, chopped
  • 6-10 Capers (optional)
  • to taste Salt and Pepper 
  1. Combine all ingredients in a bowl
  2. Adjust seasoning and lemon if necessary
  3. Chill and serve as dipping sauce