For Us and Them: The Recipes
Fiddleheads of Matteuccia struthiopteris
Butter, garlic, salt, black pepper and lemon juice
Bring a large pot of salted water to a boil and add fiddleheads
Cook until barely tender (3-8 minutes)
Remove fiddleheads from water and strain
Melt butter into a large pan (don’t crowd the fiddleheads) over medium heat
Add chopped garlic and cook until just fragrant (1 minute)
Add fiddleheads and cook until browned (5 minutes)
Salt and pepper to taste
Sprinkle with optional lemon juice
The Best Leeks Ever
Leaves (no roots) of wild leeks (Allium tricoccum) Butter
Salt and Pepper
Preheat a large pan over medium heat
Roll leaves tightly and cut into thin strips
Melt butter in pan and allow to brown slightly
Add leaves into pan, cook them in batches if you have more than the pan can easily hold
Cook briefly, stirring only once while cooking, 1-2 minutes
Whole leaves can also be added to soups in the last minute of cooking or chopped fine
and served raw as a final seasoning addition.
Early flower buds of common milkweed (Asclepias syriaca)
Onion, thinly sliced
Red pepper flakes
Salt and black pepper
Bring a large pot of salted water to a boil
Drop buds into boiling water and boil for 2-4 minutes
Remove from pot and strain
Melt butter into a large pan over medium heat
Add onion and cook until translucent (3-5 minutes), add red pepper flakes
Add milkweed buds, salt and pepper and cooked until warmed throughout
Washed and scrubbed tubers of American groundnut (Apios americana)
Bring a pot of peanut oil to 365 degrees
Slice tubers thinly on a mandolin and drop into oil in small batches, do not crowd the
Remove chips as they turn brown and immediately salt and pepper them
• Ripe, bright red fruits of staghorn sumac (Rhus typhina)
Collect young fruits of Rhus typhina. The older ones often become home to a number of
Place the fruits in a large jar and fill with warm water.
Cover the jar with a paper towel or cheesecloth and allow to sit in the sunlight.
It is best to begin tasting the juice after 10 minutes or so to find the desired strength.
The brew is often ready within the hour
Do not use boiling water as it will extract a number of very bitter tannins into your brew.
The final brew can be diluted with water, mixed with honey, or drunken as is.
Simply steep these in hot water
Anise hyssop (Agastache foeniculum) Oswego tea (Monarda didyma)
Wild bergamot (Monarda fistulosa) Sweet goldenrod (Solidago odora)
Simmer these for 3-5 minutes and then serve
Spicebush (Lindera benzoin)
Yellow birch (Betula alleghaniensis) Cocktails
Backwoods Hot Toddy
10-20 small twigs of spicebush, sweet birch, or sassafras
Spiced rum • Water
• Optional honey and lemon juice
Bring a small pot of water to a boil over medium heat
Cut birch stems into 1” sections and add to pot. Cook until fragrant (~5 minutes)
Pour 1-3 ounces of spiced rum into warmed mug and add birch tea
Add honey and lemon to taste
12 fresh young Oswego tea leaves
1/2 lime, cut into 4 wedges
2 tablespoons simple syrup, or more to taste (equal parts raw sugar and boiling
1 cup ice cubes
1 1/2 fluid ounces white rum
Club soda to top, up to 1/2 cup
Place leaves and 3 lime wedges into a sturdy glass. Use a muddler to crush the mint and
lime to release the mint oils and lime juice.
Add simple syrup, and stir. Do not strain the mixture.
Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with
carbonated water. Stir, taste, and add more sugar if desired.
Garnish with the remaining lime wedge.
3 ounces vodka or silver rum
4 ounces (1/2 cup) rhus juice (or more to taste)
4 ounces (1/2 cup) ginger beer (or more to taste)
4 lime wedges
Fill a strong-bottomed glass with 3 lime wedges and muddle lightly.
Add vodka or rum and stir to combine.
Add ice juice and ginger beer
Garnish with additional lime wedge
Cucumber Hyssop Hiccup
2 oz. vodka
1 tbsp. lemon juice
1⁄2 oz. light agave
5-8 Anise hyssop leaves
3-5 slices cucumber
2 slices lime
Place cucumber, anise hyssop leaves, lime and vodka into a shaker and muddle for 2
Add lemon juice and simple syrup
Add ice and shake for 1 minute
Strain into cocktail glass, top with soda and garnish with additional anise hyssop leaf
~ 2 cups strawberries
1/4 - 1/2 cup sugar
10-15 leaves Monarda didyma finely diced
vanilla ice cream
Combine strawberries, bee balm leaves and sugar in a small pot and bring to a simmer
or medium heat.
Simmer for 10-15 minutes or until sauce has cooked down and little liquid remains
Allow to cool completely before serving over ice cream or yogurt.
Dan Jaffe email@example.com
76 NORTH LAKE 'ARCHITECT TO THE STARS' AWARDED GOLD MEDAL
The Board of Directors of the American Institute of Architects (AIA) recently voted to posthumously award the 2017 AIA Gold Medal to Paul Revere Williams. Working through five decades, Williams developed a portfolio of nearly 3,000 buildings located mostly in Southern California as well as the Ritts/Kohl house at 76 North Lake Drive in Chautauqua, New York, featured on the 2016 House Tour.
Born in Los Angeles in 1894, Paul Williams is the first African-American architect to receive the AIA Gold Medal. And winning the 2017 Gold Medal is not the only AIA honor for him. Williams was also the first African-American architect admitted to the AIA (1923) and the first African-American Fellow recognized by the AIA (1957).