Garlic-Mustard: Bad for the forest, good for dinner.
Maple Sugaring in the Wissahickon is complete and spring is finally on her way. Although the winter never settled in and I am still hoping for a few snow days, I am excited to witness nature come alive again. There are little signs spring and peaks of life emerging from the Earth and soon the city, country, forests, and farms will be buzzing with life and lovers of nature. However, for every native plant fighting to share its beauty and nurture the animals and insects, there are invasive plants taking away their space. Garlic mustard is one of these invasive plants.
~ ½ Cup Olive Oil (add to desired consistency)
¼ Cup pine nuts (optional)
In a food processor, finely chop the Garlic-Mustard leaves, garlic and pine nuts
Slowly mix in cheese and oil to desired taste and consistency
Eat with bread, crackers, or pasta
Save for future dishes by freezing in ice cube trays