Let’s be honest: when you blend fresh watercress with lime and pickling liquid, the resulting green color next to seared potato noodles isn’t going to win any beauty contests. But the flavors are absolutely spot-on. This experiment started back in the spring during a hike through the Black Forest. I managed to forage some freshContinue reading “Black Forest Foraging: Pan-Roasted Char with Pickled Spruce Tips”