Wilted Wild Greens with Lemon & Chive Flower

Chopped whitetop or hoary cress bud clusters, stem bits, and leaves.

A simple plate of wilted greens, kissed with fresh-squeezed lemon juice and a dash of sweet wine—doesn’t that sound wonderful? I daresay this one came out just right, judged a winner not only by my taste buds but the better half’s astonished declaration: “These are gourmet,” he … [Read more...]

Wild Edible Notebook—April release!

WEN_April-2013_640

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 … [Read more...]

Bent on pulverizing Short-stemmed Slippery Jack’s bad rap

Suillus brevipes dry sauteed, then sauteed longer in butter. Yum.

Lately I’ve been powdering my dried wild mushrooms, batch after batch and species after species, then attempting to use the powders in various kitchen concoctions. First were the porcini (Boletus edulis), from which I made a divine sauce, followed by not-so-bad hawks wings … [Read more...]

Sweet Pickling Succulents

Young rosecrown prior to flowering.

Succulents are juicy plants that store water in their leaves, stems, and roots, an adaptation which helps them survive in arid climates or soil conditions. Aloe, agave, sedums and purslane are some examples.  Although “dry” is not a word I’d use to describe the high country … [Read more...]