I just spent a great week in Toronto at the Terroir symposium put together by the amazing powers of Arlene Stein, and foraged under snow to the north as well as at the Langdon Hall hotel and resort. One of the dining highlights of the trip was Jonathan Gushue’s 17 course tasting feast highlighting much of our foraged finds around the landscape (ALL of which can be found here in the United States as well). He also provided another recipe for garlic mustard, using local maple syrup!
Maple vinegar w/garlic mustard
1 cup white wine vinegar
2 Tablespoons light soy sauce or tamari
3 Tablespoons maple syrup
chiffonade or shred garlic mustard, add liberally to taste
Combine all ingredients.
Jonathan served with tender Lamb neck scrumpets but they would go equally well with oysters, pork belly or other fatty meat, or even poured over a little scrambled eggs (kim chee optional).
Virg thought it would make a tasty dipping sauce for potstickers.