We’ve had more than 95 inches of snow here in Colorado’s high country in the last two weeks, which means it’s official—foraging season is over, and the season for enjoying so many preserved wild flavors is upon us. In preparation for this day, I spent some time preserving wild flavors in vinegar. Boy, was it worth it! I was also happy to enjoy chickweed for my last wild green of the season. These stories and more can be found in the December 2014 edition of the Wild Edible Notebook, just released. Here’s an overview of this month’s edition:
- Vinegar, Untamed – Vinegar. It’s wonderful. And the possibilities are endless. Ferment your own with wild-foraged fruit, or flavor store-bought stuff with your leftover scraps from wild jam and jelly-making. Then add a fruit-kissed, vinegary twist to every dish you can imagine, from sodas and sauces to vinegar pie.
- Cosmopolitan Chickweed – We found a bounty of common chickweed in Breckenridge, Colorado, this year during an early November thaw. For now, the snow has covered it back up, but in some regions chickweed can be found all winter long. It makes a nice green for salads and spring rolls, even a healthy green drink.
- You Are What You Eat – This story is a review of Durango, Colorado-based forager, raw food lover, and activist Katrina Blair’s new book, The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival (Chelsea Green, 2014), which has a forward by fermentation guru Sandor Ellix Katz.
- Vinegar Splashed Squash – This recipe takes a traditional holiday baked acorn squash and adds a twist of fruity fermented feral vinegar.
- Fruit Shrubs: Don’t Fear the Vinegar by Wendy Petty – Ever wondered what a “shrub” was, let alone how to make it? Here, Hunger & Thirst blogger Wendy Petty breaks it down for us, and provides a handful of sample shrub recipes to get you started on your mixed drinks.
- Dried Apple & Rosehip Tea – It’s simple, sweet, sugar-free, and full of Vitamin C, a perfect warming drink for the cold season.
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