For three months, during the summer of 2024, as chef in residence at Fulgurances Laundromat, I turned my attention to the wild flora of the east coast in its high season. Meadows and thickets gave up their offerings—milkweed in tender shoots, goldenrod in bloom, berries darkening under long hours of light. Each ingredient was presented with as little interference as possible, its character carried intact to the plate. The meals became a record of the landscape’s pulse, the shifting edge of summer rendered in flavors that were both fleeting and exact. What emerged was a menu drawn from plants in their moment of fullest expression.