I am happy to be back helping at Tree House Kitchen, getting ready for Chef Nancy Henley’s next season of cooking classes. We have been collaborating on recipes for teaching and general inspiration. The above plate is steamed Ontario pickerel with dill vinaigrette, marinated beet greens, roasted and raw radish, raw and fried Queen Anne’s Lace, pea shoots and beet puree.
ManoRun Farm organic beets: insanely sweet, and bright fuchsia with flavour. I chopped their stems into neat candy-cane striped squares then lightly marinated them in cider vinegar, sea salt and olive oil.
Nancy has a front garden full of wild edibles, and taught me about Queen Anne’s Lace. Also known as wild carrot, you can differentiate Queen Anne’s Lace from similar potentially poisonous plants by the sweet, strong carrot smell of it’s roots.
We used the Queen Anne’s Lace raw, as well as lightly battering and frying a whole bunch of flowers for the plate. Delicate, perfect. Nancy sources her ingredients well so it’s hard not to create beautiful food from ingredients bursting with summertime flavour.