Winter marches on here in the Colorado high country, and I find myself more eager than ever to hunt for wild food, so for this month’s edition of the Wild Edible Notebook I decided to venture deep into the snowy forest to fill my pockets with the wind-felled boughs of pine, spruce, and fir, and then try to figure out what to do with them in the kitchen. In the process I have discovered how beautiful it is to view the snowy landscape through a forager’s eyes, finding that even in the heart of winter there is food—albeit primarily in the form of tea and spice—for the taking.
The February 2014 Wild Edible Notebook centers on conifers—first on the needles borne by the tall trees that make up our forests here in the high country, followed by a piece on juniper “berries,” which are not berries at all but instead cones. After that there is a review of Jennifer Hahn’s Pacific Feast: A Cook’s Guide to West Coast Foraging. This month’s edition concludes with a handful of fun recipes using conifer needles by yours truly as well as the talented culinarian Wendy Petty of Hunger & Thirst.
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