In one of the more recent episodes of SRO Conversations podcast, pro-forager, Tama Matsuoka Wong tantalized us with some freshly foraged plants and spices. This time she makes our mouths water with a foraged recipe, compliments of pastry chef Sarah Villamere from Langdon Hall in Toronto.

Here's what you need to start:

Break apart the heads of the wild garlic (onion grass) that form in early summer and you will find a treasure of sweet and juicy baby bulbets, some with trailing onion shoots. It tastes great raw without the "bite" of raw onion or garlic. The flavor also holds up well in cooking. Here they lend a soft onion-garlic flavor to a savory biscuit.

Yield: 24 triangle shaped wedges (2 .5 inches at longest side)

4 cups flour (feel free to use a gluten-free flour)

cup sugar

2 tablespoons baking powder

1 tablespoons salt

pound unsalted butter, cold, cubed

cup wild garlic bulbets

1 cup heavy cream

In a large bowl, mix together the flour, sugar, baking powder and salt.

Add the cubed butter, mixing briskly until incorporated and the texture of pea-sized crumbles.

Break apart the wild garlic heads into individual sweet and juicy bulbets. Leave any of the green shoots on for extra texture and flavor.

Mix the bulbets in to the batter.

Add the heavy cream until just mixed. Do not overmix.

Tip the dough out of the bowl on to a flat surface. Gently form the dough in to 3 equal portions.

Press each portion in to an oval disk shape about 1 inches thick.

Wrap in plastic and chill until the butter has solidified. Cut each portion into 8 wedges and chill another 15 minutes.

Preheat the oven to 350 degrees.

When ready to eat, remove the dough from the refrigerator and set the wedges 1 inch apart on a baking sheet.

Bake for 7 minutes. Rotate the tray and bake another 5 minutes until golden brown.

Remove from baking tray and enjoy!