Archive for 'dandelion'

Wild Edible Notebook—November 2014 Release!

WEN November2014 cover 800 336x450 Wild Edible Notebook—November 2014 Release!There’s nothing like finding wild edible bounty in your own backyard. Do you have a yard full of dandelions? Then you have a yard full of edible root vegetables. You might also enjoy sampling from a banquet of edible invasive species, and perhaps do nature a favor by eating them.

The November 2014 edition of the Wild Edible Notebook, just released, features:

  • An Homage to Dandelion Roots – I went to the backyard with a shovel and stick, dug up a bunch of dandelion roots, cleaned and prepped and cooked them into 10,000 dishes. Okay, maybe a few less than that. But this is the story of what I did, what I made, and what I learned. Hopefully you’ll appreciate dandelion roots as much as I do.
  • On the Hunt for Native Dandelions – When we think dandelion, we think of the common and often unwanted yellow flowering plant introduced to North America by early colonists. But did you know we also have native dandelions, and that they are edible too? One day maybe I’ll find one.
  • Eating Through the Invasive Canada Thistle Patch – Canada thistle. What a pain in the neck. You pull, pull, and pull but it comes back every time. Good thing you can turn all that work into creative nourishment.
  • Edible Invaders on the Menu for Sustainable Food Advocates – The national Sustainable Food Summit from Chef’s Collaborative, held this year in Boulder, Colorado, featured a panel on edible invasive species—from land-dwelling animals to seafood to plants. This story is a photo-filled recap of the event and information shared.
  • Who Are You Calling Invasive? Just because you call it a weed doesn’t mean it’s invasive. Just because you didn’t plant it doesn’t mean you should spray it with poison. What is an invasive species anyway?
  • Roasted Chicory Root Coffee by Wendy Petty – Wendy Petty is my go-to girl for anything cooking, and especially for lots of good ideas and instructions on wild edible foods. Here’s her take on how to make roasted chicory root coffee, plus a recipe for a dessert granita to boot.dandelion root rgb 241x450 Wild Edible Notebook—November 2014 Release!
  • Dandelion Root Kimchi by Tim Furst – Tim is one of a group of self-proclaimed “kitchen witches,” and a wild edible cook. One day he made some home-fermented dandelion root kimchi. This piece is lovely story with an open ending. Perhaps you’ll be inspired to try fermenting your own dandy root kimchi after reading it.

Read this issue by subscribing to the Wild Edible Notebook for $1.99/month. The Wild Edible Notebook is an always-photo-filled monthly magazine available in two subscription types:

  • OPTION #1: Your Choice of PDFs – We create 3 different PDF versions of each month’s Notebook and post them here on the Member Profile & Downloads page. The versions are: 1) a screen reader formatted to fit an iPad or to be viewed on any monitor; 2) an “Android-friendly” version that is tall and skinny; and 3) a print-and-fold, to be printed 2-sided on legal size 8.5”x14” paper. Subscribers can download one or all of these formats. When you sign up, you get access to the past 4 or so issues plus each new issue as it comes out. Back issues are removed from the subscription periodically, but you can keep permanent copies if you download the files to your machine before that happens. Go to Wild Edible Notebook to subscribe to the PDFs via Paypal.
  • OPTION #2: iPad/iPhone App – We also have an iPad/iPhone app version of the Wild Edible Notebook, available through the App Store in the form of a Newsstand magazine. Permanent downloads are not available with this option, but it’s easy to use, and you will be able to access a year’s worth of content and counting as long as you are subscribed.
  • FREE SAMPLES - Check out a few free issues by joining the email list (scroll to the very bottom of this page and type your name and email address). You will receive an email with a link to the free download area (check your spam box if you don’t receive the email), where you can get a couple of the past Notebooks for free.

 

Wild Edible Notebook—October release!

WEN October 2013 cover800 343x450 Wild Edible Notebook—October release!The leaves are a’changing and the cool winds have begun to blow. Still, foraging season continues into October, and with it, a new-and-improved Wild Edible Notebook blows into town.

October 2013 brings many exciting changes to the Notebook, including a new look-and-feel with an improved cover and 2-column layout, designed to look better overall and also to improve viewing on smart phone devices. And, October 2013 and all future issues are available for iPad and iPhone in the Apple Newsstand! Improvements to the PDF versions include a wider screen reading PDF, a new 2-sided print-and-fold PDF designed to print on legal (8.5” x 14”) paper, and an Android-formatted PDF.

The October 2013 issue dives deep into rosehips, the fruits that develop at the bases of wild and domesticated roses. Not only are rosehips an excellent source of vitamin C, but they also lend themselves to numerous culinary preparations. Next is the tale of my mission to dry dandelion leaves for winter, inspired by the idea to make a nutritious green powder described by Colorado forager Katrina Blair of Turtle Lake Refuge. This edition also includes a review of Practical Herbs, a medicinal plant how-to by renowned Finland-based herbalist Henriette Kress, which will soon be followed by the book’s sequel, Practical Herbs 2. There are a handful of rosehip recipes by yours truly as well as my Colorado-based partner in crime, Butter. There’s a rosehip coloring page on the print version, and an announcement about the 3rd Annual Florida Herbal Conference, coming up in February/March of 2014, in all of them.

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 the website. Thanks!

Wild Edible Notebook—May release!

WEN cover 640 224x350 Wild Edible Notebook—May release!

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.  

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!

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.

Ready-made Road Trip Salad

road trip salad 350x258 Ready made Road Trip Salad

Ready-made road trip salad–my favorite of all the road meals on our inaugural trip with Myrtle the van.

We embarked on a road trip through Colorado, Utah, and Nevada to California’s Eastern Sierra last week. I had a lot of delicious wild greens on hand that I’d collected in Denver immediately prior, and I wanted to eat fresh salad for the duration of our journey through the deserts, so this is what I came up with.

The cabbage was a lazy last minute choice as a base to temper the bitter and pungent wild greens, as we had no store-bought lettuce in the house and I didn’t feel like going out to buy some. I packaged it all up in a big bag, and the dressing in a recycled salad dressing bottle, and served it nearly every day of the trip.

Surprisingly Gregg—who is not much of a salad eater—asked for it every time, and touted my culinary prowess. Score! Read the rest of this entry

Wild Edible Notebook—April release!

WEN April 2013 640 226x350 Wild Edible Notebook—April release!Good news! After nearly a year on hiatus, the Wild Edible Notebook is back!

This first-time April edition centers on everybody’s favorite wild food—dandelions. Though snow still covers the ground here in the Colorado high country, the dandies have been up in Denver for a while now, and it seemed a safe bet for foragers in other locations too. I also included a piece I wrote on spring foraging in the Denver area last year. Although the season’s change is taking its time this spring (thank goodness), my hope is that this will at least get you thinking about all the delicious wild food that awaits. There’s a review of first-time author Rebecca Lerner’s recently released book, Dandelion Hunter, a wild edible poem from correspondent Brad Purcell, and a handful of recipes to boot.

I’m not going to lie to you—this issue contains recycled blog content, so if you’re an avid reader of this site, some of the text may strike you as familiar. Still, I included a bunch of as-yet-unseen photos to sweeten the deal while I wait for my own local wild food to sprout.

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.

fireweed fall 350x233 11 edible plants on North Tenmile Creek trail in Frisco

Fireweed is a little tough for outright consumption right now, but the fall leaves make a decent tea.

Last week I led my first-ever wild edible plant hike, from the North Tenmile Creek trailhead in Frisco. The hike was done through Colorado Mountain College, and instead of announcing it here or on Facebook, Gregg and I just went with it. Everyone was local and nobody had heard of this website before.

I marched the crew like a drill sergeant to 20 or so wild edible plants and regaled them with my vast knowledge on each one as we traveled up the trail a short way to the dam at the creek and back, for a total round trip of 1/2 mile in 1.5 hours.

Overall I think it went pretty well. On my feedback sheets I got mostly 5′s with a few 4′s. The chief complaints were that the participants wanted a handout, wanted the tour to go longer, or wanted it to have taken place during peak foraging season. Read the rest of this entry

Foraging Unfamiliar Ground (for Radio)

first burdock 350x262 Foraging Unfamiliar Ground (for Radio)

Digging burdock root deep in the brush with Jim Pullen of KGNU. Photo by Butterpoweredbike.

As wild food foragers, we sometimes find ourselves on unfamiliar ground. A trip somewhere new can be both exciting and intimidating. What is there to forage here?

This was the situation in which my co-foraging friend, Butterpoweredbike, and I found ourselves two weeks ago in the dry, windswept hills northwest of Lyons, Colorado. We’d been invited there by the landowner, Cheri Hoffer, after she heard of our plight to find a plot of private land on which to forage with KGNU producer Jim Pullen, who wanted to tape us foraging for radio.

Together, we drove the long, rough, dirt road there wondering whether we’d made a mistake. Neither of us was familiar with the habitat; everything seemed to be brown, and the media was on its way. What were we going to find? Crap.  Read the rest of this entry

There’s No Foraging Like Snow Foraging

colorado rockies october 2011 262x350 There’s No Foraging Like Snow Foraging

October snow hovers in the high country.

It’s mid October and it just keeps snowing here in the high country at 11,000 feet in Colorado Rockies. You’d think foraging season were over, but it’s not.

Two days ago I awoke to a steady snow and found myself unable to focus on work. By noon it stopped but the wind kicked up; the way it whipped around the house inspired Gregg to curl up by the fire and swear he’d stay inside all day. I felt exactly the opposite, however: I needed to go outside.

It’s hunting season so the hand-me-down pink bell bottom cords and orange puffy vest were in order. It was hat and gloves weather too with all that wind.

The mining road was vacant and the snow plentiful. I reveled in getting fresh tracks as I hiked through 3”- 4” deep swaths of pow. At a switchback I clambered over the fallen tree trunk that obscures the footpath to the secret meadow, which I descended brushing snow off the low bushes as I went.

There were many non-producing low juniper shrubs en route but eventually I found the one I was looking for, which I’d spied a few days prior. It is the most fruitful creeping juniper shrub I’ve ever found, and despite the snow it was still laden with plump, blue berries.  Read the rest of this entry

The Last of the Dandelions

dandelion flower stalks 350x262 The Last of the Dandelions

Surely dandelion flower stalks are good for something..

The last of this batch, that is, in the refrigerator.

And it’s not just dandelions, either; I’ve run out of my entire fresh bounty of wild edible plants, having spent my Fourth of July weekend embroiled in other pursuits—a tandem, costumed A-Basin snowboarding pond-skim with Gregg being one of the highlights—plus entertaining old friends-turned-gypsies who rolled into town in their beat-up RV as well as working an intensive new summer job writing A&E stories for our local paper, The Summit Daily, the noon deadline for which I have one story to go but can no longer resist taking a break to draft this short piece about dandelions.

So as I was saying, I ran out of wild edible plants—and to some extent, things to say and words with which to say them, so I’ll try to use just a few words now.

This exciting entry is about what we had for dinner last night, which was turkey burgers, oven-fried red potatoes with finely chopped dandelions, and “dandelion noodles.”

Read the rest of this entry

Elkslkip Green Curry to Die For

elkslip green curry 350x313 Elkslkip Green Curry to Die For

Green curry with elkslip and dandelion flowers.

Thai curries are among my absolute favorites, but until last night I’ve had very little success with them. What a wonderful coincidence that the same night I decided to sacrifice my latest batch of elkslip (Calthus leptosepala) for an experiment with a normally-unsuccessful-dish (especially because Gregg made me promise while gathering the elkslip leaves that we’d make then into dip) that it would turn out so remarkably well.

I can’t take credit for the green curry paste, which is manufactured in Thailand by Namprik Mersri Ltd. We picked up a can of it last summer at Bangkok Asian Market in Fort Collins, Colorado. That stuff is extremely spicy, so I mixed spoonfuls of it with a can of coconut milk until it was to my liking—which ended up being fairly spicy with just under half a can of curry added.

My recipe also calls for a handful of finely chopped dandelion flowers. These were a last minute decision and it would probably be just fine without them, however, I really liked the way they added a hint of golden yellow to the otherwise green curry.  Read the rest of this entry

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