Ger-Nis INTERNATIONAL, LLC

Serves 4

A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).
I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the [...]

categories: butter, eggplant, olive oil, salt, squash, vegetables, wood sorrel leaves

Makes 1 quart
Spicebush (Lindera benzoin) leaves don’t dry well, so we only get to enjoy this delicately flavored iced tea during the growing season.
Ingredients
6-7 fresh spicebush (Lindera benzoin) leaves
1 quart boiling water
Honey to taste
Directions
Lightly crush the leaves and place them in a heat-proof jar or container. Pour the boiling water over the spicebush leaves. Cover [...]

categories: boiling water, drink, honey, iced tea, spicebush, water

Makes 4 servings
Wild puslane (Portulaca oleracea) takes the place here of the okra used in traditional gumbo recipes. It has similar thickening properties, but adds a flavor all its own. Closely related to celery, bishop’s elder (Aegopodium podograria) replaces that vegetables here. The filé powder stirred into traditional gumbos is made from dried powdered sassafras [...]

categories: all purpose flour, bell peppers, bishop's elder leaves, bishop's elder stems, chicken stock, filé powder, garlic, gumbo, hot chilé peppers, links andouille, links chorizo, onions, purslane leaves, purslane stems, red bell peppers, salt, smoked sausage, vegetable oil, vegetable stock