Monday, August 11th, 2014 at
Flowers and leaves of this common weed, lambs’ quarters, are edible. It is now in season in some Breckenridge locales. Seek weeds and you shall find.
The other day we tore ourselves away from our computers and headed out into the forest in the fading light to sneak in a brisk walk before bed. I have mushrooms on the brain, always, these days, so I was hoping to find some.
Our neighborhood at 10,000 feet on the mountainside at the base of a ski resort is crisscrossed with trails through the forest—some single-track, others wide enough for two to walk abreast—and most abutting gigantic micro-mansions that I think could make for stellar eco-villages come the apocalypse. But that’s beside the point.
We descended on a footpath first, then turned on a wider path across a bluff. The light was fading fast so I was eager to gain the road, but in that twilight, we were fortunate to come upon two frolicking fox pups. We watched them for a bit before I noticed the lambs’ quarters growing lush near some blue spruce trees, which must have been planted somewhat recently. The lambs’ quarters plants were happily escaping the property of the big house for which the spruces were planted to provide buffer. Read the rest of this entry
Tuesday, May 14th, 2013 at
The May flowers have arrived, and with them, another edition of the Wild Edible Notebook! This issue includes a spring foraging report for California’s Eastern Sierra based on a recent foray Gregg and I undertook in the Mammoth Lakes region, though most of the plants featured have a much broader distribution. It includes a reprint of an earlier blog piece on wild asparagus, plus new photos and informative tidbits. There is also a review of Langdon Cook’s Fat of the Land: Adventures of a 21st Century Forager. (The book was published in 2009 but it’s worth a read if you haven’t done so already, especially now that Cook is on the verge of releasing a new book.) As always, a handful of wild recipes conclude the Notebook.
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NOTE: The comments about medicinal uses of plantain in this Notebook were corrected on May 17, 2013 and new versions of the Notebook uploaded. Previously the Notebook stated that plantain could be used as a coagulant and antimicrobial. It appears this information may have been taken from an unreliable source. The Notebook has been updated with Michael Moore’s advice for this plant’s use as a topical application for insect bites in place of what was previously stated. Thank you.
EDITED 10.7.13 to reflect the new download procedures.
Wednesday, March 6th, 2013 at
There’s a telltale photo of author John Kallas, Ph.D, in his 2010 book, Edible Wild Plants: Wild Foods from Dirt to Plate (Gibbs Smith). It’s a faded, 1973 shot of the then long-haired, bearded forager emerging from a swamp wielding cattail vegetables. John Kallas is the real deal. He’s been at the wild edible game a long time; he knows his plants well and has years of experience researching and eating them.
A visually appealing, glossy 400-page book with full-color photographs, Edible Wild Plants is the first in a planned multi-part Wild Food Adventure Series from Kallas, who founded the Portland, Oregon based Institute for the Study of Edible Wild Plants and Other Foragables and its educational branch, Wild Food Adventures (www.wildfoodadventures.com).
The author is a salad lover, judging by all the salad ideas in the book. He also enjoys putting wild edible greens on sandwiches and adding them to myriad other recipes. So it makes sense that Kallas’ first book should centers on greens—specifically, wild leafy greens that love disturbed soil zones.
For readers with farmland, gardens needing weeding or overgrown lots that they hope to forage, Kallas’ book is a superb resource.
In keeping with the current trend among wild edible authors to provide more detailed accounts of less plants (in contrast to traditional identification guides) Edible Wild Plants includes for each plant a detailed and thorough chapter featuring stories of the author’s experience, plant descriptions, photographs of growth stages, and food preparation ideas.
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