So, you've watched Part 1 of my Urban Spring Foraging series and learned how to locate a number of tasty edible greens in the urban wild. Now, let Leda Meredith shows you how to make an easy wild greens pesto recipe with the foraged goods she gathered in the park.
It's not your typical basil pesto. It's got a garlicky, bright, earthy flavor that definitely says: spring is here.
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Meet Leda Meredith, author of The Locavore's Handbook and one of New York City's most well-known urban foragers. We visited Prospect Park in Brooklyn to see what wild crops were available to add a little spring fling into her over-eaten storage vegetables from last summer's harvest. Needless to say, there was more than enough out there for just the two of us.
Urban foraging is a fun way to get to know the wild and edible vegetation that line our parks. You can take classes from Leda throughout the year where she can train you in plant identification and cooking techniques. All in all, it's a fun way to explore your city parks differently; and it certainly makes you think twice before you lay down that picnic blanket. You just never know what goodies are just an arm's length away.
So, come see the video and take in what we found! Don't forget to stop by tomorrow for Part II, later this week, where I'll show you exactly what Leda cooked up with her wild greens harvest.