Thursday, June 28th, 2012 at
Purslane chilaquiles cooking into yumminess.
Chilaquiles are “casserole dishes of varying ingredients” made of leftover tortillas or chips. According to Sunset Mexican Cookbook, a 1969 publication I picked up for 50 cents at the Fairplay Library book sale last summer, they are sometimes called “Poor Man’s Dish” for this reason.
The same cookbook explains that Mexican cuisine occasionally utilizes the “strange” vegetable, “verdolagas,” which is Spanish for purslane! If you don’t know purslane (Portulaca oleracea) already, you should. This garden weed is extremely nutritious raw, supposedly containing more omega 3 fatty acids than some fish oils. It is so ubiquitous that people weed it out of their gardens and toss it into the compost heap without a second thought. Purslane’s fleshy leaves are also common alongside sidewalks, where the plant can often be found growing in abundance.
Since purslane is about to be the wild ingredient of the month at Hunger & Thirst’s July recipe round up, and since my life is about to take a very busy twist, I figured I’d better throw some purslane into my chilaquiles right quick and bang out a recipe before I start going completely insane. Read the rest of this entry
Saturday, June 23rd, 2012 at
And just when you thought it’d never arrive… The June 2012 Wild Edible Notebook is here!
This edition centers on two plants—bluebells of the genus Mertensia followed by field pennycress (Thlaspi arvense), a plant that means much to me, though I’d written little about it prior to this release. Gregg says it’s the best one yet, though he said that last month too.
The procedure for downloading the Wild Edible Notebook has changed. Please visit the Wild Edible Notebook page for information on subscribing to the iPad/iPhone or PDF versions for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides.
To download a free issue of the Wild Edible Notebook and stay abreast of future developments, please join the email list by filling out your info at the very bottom of this website. Thanks!
EDITED 10.7.13 to reflect the new download procedures.
Friday, June 15th, 2012 at
Wild mint, Kittredge, Colorado.
There’s nothing like accompanying your boyfriend to a work meeting expecting to sit idly by and instead being invited to forage the back yard.
“I’ll weed your garden while I wait,” I offered to his new web client, glancing hungrily at the carpet of young goosefoot (Chenopodium sp.) decorating the landscape.
“Oh, you don’t need to weed it,” he told me, “but feel free to graze as much as you like.” Seriously? Hell yeah!
We apparently got there just in time too because the landlord would be coming by shortly to spray the weeds. I found a plentiful and diverse trove of edibles there in Kittredge, Colorado, including several that I have not yet had the opportunity to collect. Among them was an inconspicuous wild mint mixed in among the other weeds on the bank of the creek that abuts the property.
“If it has a square stem and smells like mint, it’s an edible mint,” Cattail Bob Seebeck told me on a recent foraging adventure. Not all squared-stemmed mints smell or taste like mint—for example, wild oregano (Monarda fistulosa) and horehound (Marrubium vulgare)—but there are a few wild ones that evoke the commercial variety, making them as palatable to the masses as they are to obsessive wild food foragers like yours truly. Read the rest of this entry