In my part of the world, Sweden, the best season for wild tender greens is NOW. One favorite is The Elm fruit, that has a very short season. I love these little paper thin coin like flowers like crazy. They have a mild nutty flavor that are best eaten raw. While in season I just sprinkle them on everything, or make a smoothie with Elm fruit and Cashew, here’s how to do it:
Take a handful of raw cashews and soak them overnight (or a day, but at least eight hours!). Pour the water out and put the cashews in a blender, add 1 cup of water. Blend until smooth. Add a couple of handfuls of fresh Elmfruits, Linden leaves and some Wood sorrel (for acidity) or lemon zest. Blend, add more water until desired thickness. Enjoy!
If you want a creamier version that you can serve with veggies, fish or as a dip, just add less water.
Green is great!