I use the term foraging very loosely here.
A few weeks ago I cooked a lovely dinner party in Mission Bay for a ladies getaway weekend. We had adventured up to Mount Helix that morning to play around. As we were exploring, we came across a lush patch of mustard flowers. As discovered on one of our nature hikes on Dictionary Hill, mustard flowers have a taste more like cabbage/broccoli then mustard. That instantly became the impetus for a dish.
I didn’t know…but I new I’d use them to accentuate (some?) brassica based dish. So…while at the market later in the day, I came across illegally cute, smurf size brussels sprouts. I went with a variation of a salad I did a year or two ago that is a marinated brussels sprouts and grilled mushroom salad with truffle vinaigrette, herbs and other points of interest.