Bread has basically replaced all carbs in my life and is often a staple of my meals. I am constantly stirring up new and versatile accoutrement with which I can adorn my bread. And because I am a professional gardener as well as a baker, it seems prudent to make the best of seasonal, fresh, and abundant ingredients: enter the hated garlic mustard.
Garlic mustard has become a serious ecological threat to our established woodlands, upland and lowland forests, and can also be found in disturbed areas. Unlike ramps, a coveted seasonal item, there is no danger of over-harvest. This exotic European species is a member of the Brassicaceae family, otherwise known as the mustard or cabbage family. Harvest early for tender leaves and don't forget to pull up the nasty tap-root to save your forests! If you find it in late April, the dainty and familiar cruciform flowers can be added to salads or used as a garnish. Just make sure you're collecting in an area where the soil has not been tainted by pollution. You are what you eat!
3.5 C Garlic Mustard
1 C Grated Parmesan Cheese
1 C Toasted Walnuts, Pepitas, or Pine Nuts
1 C Olive Oil
2 Small Lemons (juiced)
5 Garlic Cloves
1/2 TB Salt