I can hardly believe we will be passing into berry season soon, but it’s true, it has been foretold by a wild strawberry I spotted the other day at 10,000 feet in the Colorado high country where I live—though I imagine some of you at lower elevations or regions where they fruit earlier have been picking wild strawberries for a little while now. To celebrate nature’s progress, we collected a small handful and let them macerate in sugar to use as a sweet pancake topper.
Intrigued by wild strawberries? For that story—along with glossy photos, how-to’s, scientific names, and first-hand accounts of stalking the wild strawberry—check out the July 2014 issue of the Wild Edible Notebook, released today. Subscriptions are just $2 a month, and for the first $2 you get access to six issues, including the current one.
Featured in the July 2014 issue:
- Wild strawberries – These occur in most regions of the U.S. In some areas, strawberry season is starting to wane. In others, it is just beginning. Learn the plant to find the berry, especially if it will make you merry!
- Twisted stalk – Twisted stalk is common to high country locations and northern latitudes like Canada and Alaska. It bears edible berries, though they make some folks flatulent. The shoots are where it’s at. They are a tremendous veggie. But they should only be collected, judiciously, where they are plentiful and the deer density is not too high. Also, one needs to take care to distinguish them from the poisonous false hellebore nearby. The season is probably past for these, but it’s a good time to ID them and take ecological and toxic-lookalike information into consideration with the help of this illustrated story.
- Fireweed – I know, I know. I wrote about fireweed last time. But it got taller, and I decided to scrape out the pith and use it to thicken soups while reserving the fibers for cordage. I get the feeling this is an ongoing journey.
- Wild Berry Master Recipes from Dina Falconi – Author and herbalist Dina Falconi was kind enough to share two of her wild berry “master recipes,” which can be used with a variety of berries, for this issue of the Notebook. She is based in New York’s Hudson Valley, and in 2013 published Foraging & Feasting: A Field Guide and Wild Food Cookbook on Botanical Arts Press (www.botanicalartspress.com). The book is part botanical illustrations by Wendy Hollender, and part master recipes for edible wild plants by Falconi. The two raised $115,000 on Kickstarter to pay for production and printing costs so that their beautiful hardcover identification guide and recipe book could become a reality.
- Wild Salad Recipe from yours truly – I dare you to attempt this salad. There are far too many wild ingredients. Dare to dream, wild foodies!