There are few things more delicious than a fine green curry, but that's not the subject of today's post. Rather than writing about green curry, today's topic is a green slurry, composed of foraged greens, that makes up a large component of my Spring diet:
This particular slurry contains about fifty percent stinging nettle, and about forty percent garlic mustard, with the remaining mix being curly dock, dandelion greens, and a wild Allium that grows all over the place. While the slurry doesn't look auspicious or delicious, it has a fine flavor. I've already used it as the base for croquettes (adding eggs and bread crumbs), and for a pasta sauce (adding a roux, some milk, and pecorino Romano cheese). The latest use for the slurry is a batch of hortopita, rolled up "cigar style" for ease of snacking:
If I had to guess, I'd bet that the butter/olive oil mix that I brushed the filo dough with has more calories than the rest of the ingredients put together
As the season progesses, the composition of the "slurry" will change. I'm planning on freezing some nettles to tide me over when the plants flower and develop phytoliths, but the main base for the slurry will shift to chenopods and garlic mustard. The current batch of foraged greens is about 50% nettles, 40% garlic mustard, with ten percent a mix of dandelion, dock, alliums, and a hint of plaintain (an herb I'd previously used only as a topic itch reliever).
A spoonful of slurry will cure what ails you!
An entire summer's worth of slurry, and I'll be unstoppable.