I left town for two weeks and returned to a Colorado high country landscape lush with life, forests and fields aflush with flowers, and so many tasty wild plants I’m a bit at a loss where to start. Perhaps with wild roses? This month’s Wild Edible Notebook, newly released, treats readers to a piece on how to use rose flowers for food and medicine. Also featured is purslane, a nutritious vegetable that pops up in gardens and landscaping around the country. I hope you’ll join us this month for some culinary journeys with these common, generally easy-to-find edible plants. Here’s a closer look at this month’s edition:
- Purslane if You Please – Purslane is well known in the wild food community. It is a colonizer of disturbed areas like gardens and sidewalk cracks, generally found below 8,500 feet in regions around the country. This story goes into depth about this useful, nutritious plant that should be easy for a majority of readers to find.
- Oxalic Acid and Your Kidneys – The wild food literature often cautions against overeating plants that contain oxalates or oxalic acid, such as purslane, wood sorrel, and dock. In this piece, foraging author John Kallas weighs in on how the body works, and why dietary oxalates are a non-issue for healthy individuals.
- Wild Rose for Food and Medicine by Wendy Petty – When we think about eating wild roses, we often think rose hips—the swollen fruit that develops after the flower. In this month’s edition, Wendy Petty of Hunger & Thirst shares how she makes use of rose flowers for food and medicine in a piece penned special for the Notebook.
- A Good Guide to Urban Weed Eating – In The Front Yard Forager: Identifying, Collecting, and Cooking the 30 Most Common Urban Weeds (Skipstone, 2013), Melany Vorass Herrera provides a useful and well-written resource to edible plants that are widely available in urban, but also suburban or rural areas with disturbed ground. This is my review of her useful guide.
- Dandelion Boureka by Melany Vorass Herrera – A wedge of puff pastry filled with dandelion greens and goat cheese? You can’t go wrong with this recipe for Dandelion Boureka from The Front Yard Forager.
- Dock Pesto by Melany Vorass Herrera – The dock has just come into season here up high, so I’m looking forward to trying Melany Vorass Herrera’s pesto recipe, also from The Front Yard Forager.
- Purslane Pita Pockets with Tahini Dressing by Wendy Petty (aka Butter) – When Butter came up with this recipe last year, I jumped on the bandwagon and ate a lot of purslane tossed with her tahini dressing. It’s a great way to enjoy healthful, tasty, fresh purslane. I know this for a fact. I couldn’t stop eating it.
- Purslane Clam Chowder – I went wild with Dad’s clam chowder recipe, substituting wild ingredients for cultivated ones wherever I could. This preparation uses hand-dug quahogs, bayberry leaves, Canada thistle shoots, Long Island sugar kelp, and bunches of succulent purslane.
- Chilaquiles con Verdolagas – In Spanish, purslane is “verdolagas,” an ingredient long used in Mexican cookery. And chilaquiles are a great way to use up leftover tortilla chips. Here, I combine the two and call it yummy breakfast.
Individual Purchasing Now Available – NEW!
If you are interested in the July 2015 edition or another individual issue without purchasing the subscription, we are proud to present individual issues for sale for the first time. Visit our new Individual Issues page for that. I reviewed all of them and edited/updated where necessary over the past 2 months. I hope you find these useful!
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