Originally Posted by Half Baked
Hey welcome, Farmer Mike. I can't wait to hear more about what you do with your yard 'food'.
I tend to appreciate the things I forage for what they are. I'll cook up some nettle and have it as a side dish for a meal. Or, I'll throw some lambsquarter in with my salad greens. Clover adds a nice bit of spicey kick.
I think it's had a big influence on how I look at other foods. For example, tofu should be used in a recipe because the qualities of tofu are suited for the recipe. Trying to make tofu taste like a hamburger is just plain wrong.
I also enjoy traditional ingredients in an relatively unadorned fashion. This Cornmeal Porridge
is a good example. (Is linking to a recipe off-site kosher here?) My cornmeal porridge is all about the cornmeal, not a bunch of sweet condiments.