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It's lactarius indigo season, and that means it's time for.. BLUE FOOD! I made two things with my grove of Indigos that I've been actively cultivating for the last few years. First was a cocktail, which was L. indigo muddled with 2oz Radoune chanterelle gin (from Quebec), lime, 1/2 oz blueberry syrup (I'd switch it to basil simple though honestly), and soda.
Second was "bluedon" noodles. The broth is seafood stock, dried kelp, ginger, and miso. carrots, thai basil, shiso leaf, and L Indigo. All quite good.
As usual, L. Indigo can be very variable in flavor. Treat the "pepperiness" with complimentary flavors like basil, berries, or red peppers.
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