Foraging & Recipes

Foraging and Recipes

Wild edibles offer satisfaction on many levels: unique and wonderful flavors, communion with the natural world, and free food! Want to know more?

Musk Mustard: Chorispora tenella

Chorispora tenella is commonly called musk mustard, blue mustard, purple mustard, and cross flower (after the cross formed by its four, pale purple petals. I like the name musk mustard, because the foliage has an earthy, musky flavor, (more…)

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All About Juniper Berries

If you’ve ever tasted gin, you know what juniper berries taste like. The flavor is sometimes described as citrusy and evergreen, sometimes as reminiscent of rosemary. Juniper fruit has both bitter and sweet overtones. It’s complex, and useful for flavoring much more than gin. (more…)

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Everything You Ever Wanted to Know About Acorns

I tend to go a little bonkers for acorns. I’ve got them stashed away at every possible stage: unshelled nuts; shelled nuts; hot leached nuts; cold leached nuts; ground, unleached nuts; leached acorn flour…the list goes on. (more…)

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Wild Garlic (aka field garlic, aka Allium vineale)

Some people call it wild garlic, some people call it field garlic. Whatever you call it, Allium vineale is a strong and flavorful vegetable. The flavor and appearance actually resemble those of onion more than garlic. Unmowed, it grows to be twelve to eighteen inches tall, with hollow gray-green leaves emerging from a single bulb, between one and two centimeters in diameter. (more…)

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Native North American Persimmons (Diospyros virginiana)

I look forward to persimmon season every year. It fills me with joy, greed, and FOMO. (more…)

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Chickweed: a Tender, Tasty Green

For a tender green, chickweed is a pretty tough plant. It’s one of the earliest greens to appear in spring and if you live in a snow free climate, you may find it survives a few frosts and freezes. (more…)

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Acorns: The Test of a True Forager

Acorns are a benchmark wild edible for the serious forager. They’re an excellent source of starch and fat, and a versatile, delicious wild food. There’s no denying that processing acorns takes work, and I used to wonder if it was worth the trouble. (more…)

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Hot Leaching Acorns

Hot leaching acorns is fast and easy, but it cooks the starch inside the nuts, meaning they won’t bind well as a flour. If you plan to use your acorns as snacking nuts or as a soup base, this is a good way to go. If you’re making acorn flour, cold leaching is the better choice. (more…)

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Cold Leaching Acorns: Three Ways

Cold leaching acorns results in a versatile end product, one that can be used as a fine flour or coarse polenta, as well as in all the ways you can use hot leached acorns. Acorn flour doesn’t have gluten in it, but it’s a versatile flour, nonetheless. (more…)

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I Can’t Stop. (picking crabapples)

I’m more than a little obsessed with crabapples. (Is obsessed one of those words that shouldn’t be modified, like excellent and unique?) (more…)

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