Archive for 'recipes'

Wild Edible Notebook—March 2014 Release!

March 2014 cover 800 343x450 Wild Edible Notebook—March 2014 Release!Wild sea vegetables are hard to come by here in the Colorado high country, so for the March 2014 issue of the Wild Edible Notebook I decided to travel through space and time to coastal Connecticut via several jars of seaweed—Irish moss (Chondrus crispus), sea lettuce (Ulva sp.) and sugar kelp (Saccharina latissima)—that I collected last summer and dried in my parents’ house.

While researching the story I was fortunate to tap into the expertise of Dr. Charles Yarish, professor of ecology and evolutionary biology at the University of Connecticut, who promotes the cultivation of sea vegetables as a means to clean coastal waters while also providing good food for the dinner plate. This edition also includes a lighthearted jaunt into wild jellies and things to make with them besides toast. The issue concludes with a handful of recipes using wild foraged seaweeds, including one by West Coast seaweed purveyor Louise Gaudet, as well as a recipe for serviceberry jelly pork glaze by the awesome cook that is my dad.

The Wild Edible Notebook is an ongoing project, started in 2011. It is now available for iPad and iPhone in the Apple Newsstand, or in various PDF formats including screen-reading and 8.5×14” print-and-fold versions at www.wildfoodgirl.com/wild-edible-notebook for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides. Big, super-squeezy, wild hugs to those who have already purchased a subscription in support of this effort.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, join the email list by filling out your info at the very bottom of the page.

Wild Edible Notebook—February 2014 Release!

February2014 cover 800 343x450 Wild Edible Notebook—February 2014 Release!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.

The Wild Edible Notebook is an ongoing project, started in 2011. It is now available for iPad and iPhone in the Apple Newsstand, or in various PDF formats including screen-reading and 8.5×14” print-and-fold versions at www.wildfoodgirl.com/wild-edible-notebook for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides. Big, squeezy, wild hugs to those who have already purchased a subscription in support of this effort.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, join the email list by filling out your info at the very bottom of the page.

Wild Edible Notebook—January 2014 Release!

January 2013 cover 800 343x450 Wild Edible Notebook—January 2014 Release!The New Year arrived with more than a foot of fresh snow here in the Colorado high country, where we are under more than four feet and counting. Thus, for the January 2014 edition of the Wild Edible Notebook, I turned to wild seeds—from dock seeds and goosefoot to prickly pear—and the myriad joys of rubbing, winnowing, soaking, sprouting, grinding, and cooking them. Have you ever grown winter sprouts from wild seeds? Very exciting!

After the seed stories, we take a tour of Hank Shaw’s recently released Duck, Duck, Goose, a cookbook devoted entirely to the preparation of waterfowl. Hank was kind enough to donate a recipe to the Wild Edible Notebook, too, so if you can scare up the wild duck, wild duck eggs, bulrushes and hand-foraged wild rice, you might just be up to the challenge of making it. A handful of my own recipes with wild seeds concludes the January 2014 edition, along with one I sneaked in that uses domesticated seeds, but dressed in a rich coat of wild-foraged porcini powder.

The Wild Edible Notebook is an ongoing project, started in 2011. It is now available for iPad and iPhone in the Apple Newsstand, or in various PDF formats including screen-reading and 8.5×14” print-and-fold versions at www.wildfoodgirl.com/wild-edible-notebook for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides. Big, squeezy, wild hugs to those who have already purchased a subscription in support of this effort.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, join the email list by filling out your info at the very bottom of the page.

Wild Edible Notebook—December Release!

WEN cover Dec2013 800 343x450 Wild Edible Notebook—December Release!Thanksgiving has passed. Are you starting to think about Christmas? Because you’d be hard-pressed to think of a better gift for the forager in your life (no, really) than a subscription to the Wild Edible Notebook, a quirky monthly magazine about stuff you can eat in the wild!

To whet your appetite, the just-released December 2013 issue looks at two edible parts of Opuntia prickly pear cactus—the flat paddles or pads, and the prickly fruits that adorn them in fall—along with how to defuse the spines, both obvious and innocuous, before you put that cactus in your mouth. After that we peer into my dark pantry to see what wild alcohol infusions are a’brewing, followed by a virtual journey to the warmth and diversity of central Florida’s foraging scene, which you can follow up with an actual trip to this year’s Florida Herbal Conference if you feel so inclined. There is also an interview with Florida forager Green Deane of www.eattheweeds.com, who will be conducting plant walks at the conference. As always, recipes and classifieds conclude the month’s edition.

The Notebook is an ongoing project, started in 2011. It is now available for iPad and iPhone in the Apple Newsstand, or in various PDF formats including screen-reading and 8.5×14” print-and-fold versions at www.wildfoodgirl.com/wild-edible-notebook for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides. Big, squeezy, wild hugs to those who have already purchased a subscription in support of this effort.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, join the email list by filling out your info at the very bottom of the page.

Low Cost Meal—Beans & Dried Dock

dock beans tostadas 450x299 Low Cost Meal—Beans & Dried Dock

Tostadas with jalapenos, dock & beans. I did the tostadas in the oven–broiling, flipping, and broiling again before adding the topping for the final broil. Next time, I need to brush the tortillas with oil; what was I thinking?

My fiance and I are seasonal workers. Most of our income comes from a winter job that lasts 6 months. It offers health insurance for that time period, so we jump on it each winter. In December I can finally get my cavities filled, and he can upgrade his glasses and contact lenses.

But summer is always harder on us financially. Health insurance costs skyrocket to $350-400 per month (each) if we choose to extend our benefits with COBRA. We work a lot of jobs and barely make ends meet. By the time December rolls around again, we are emptying pockets and jars and every other nook and cranny trying to cover bills while fixing up the old cars and ourselves and getting ready for another season’s work.

I’m not saying this to complain. We chose this life—up high in a winter paradise where well-heeled tourists own second homes and we would be lucky to one day afford a decrepit miner’s cabin because prices are so inflated. We chose to chase our passions and to work outdoors, instead of spending a lifetime of recurring 60-hour weeks in a cubicle—so in that respect, this is very much the good life. But the financial struggle is ever present. Read the rest of this entry

Wild Edible Notebook—November Release!

WEN cover Nov 2013 800 338x450 Wild Edible Notebook—November Release!Surprise! The November 2013 issue of the Wild Edible Notebook is here, just three weeks after last month’s release. This issue is 10 pages longer than last month’s, with new sections including an editor’s letter, a clickable table of contents, and a collection of letters, notes, and quotes.

In this issue, we invite you to stare into a washbasin of slow-leaching acorn meal as we peruse the literature and consult with experts, including East Coast forager Arthur Haines, on how best to process acorns for consumption. Next comes an extended take on black walnuts, a journey inspired by my mother’s not-so-successful experience processing black walnuts in Connecticut and culminating in a Boulder, Colorado-area farm field. There’s a review of a new Falcon Guide to edible wild plants in the Rocky Mountains, and a handful of acorn and black walnut recipes from yours truly and my good friend and foraging partner in crime, Butter.

Past Notebooks have focused primarily on edible wild plants high in the Colorado Rockies, often at 10,000 feet and above. This issue, however, spans a wider range, in response to requests from a recent reader survey.

About the Wild Edible Notebook

The Notebook is an ongoing project, started in 2011. In the last two months it underwent a major overhaul and is now available for iPad and iPhone in the Apple Newsstand, or in various PDF formats including a screen-reader, a tall & skinny Android-optimized PDF, and 8.5×14” print-and-fold booklet.

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.

I cannot overstate how thankful I am for those of you who already purchased a subscription in support of this effort. Maybe all caps will do the trick: THANK YOU SO MUCH!

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, join the email list by filling out your info at the very bottom of the page.

—WFG

Stuffballs on the Menu

stuffballs tomato queso 450x332 Stuffballs on the Menu

Stuffed puffballs with onion & bread stuffing, tomato bits, and queso fresco.

This has been quite a season for puffballs—both large and small—in the Colorado high country. Though the season for giant puffballs is upon us, I wanted to first share a preparation we’ve been enjoying with small puffballs, which are still out there fruiting like crazy too. I like to call it “stuffballs.”

For the stuffballs I’ve been using puffballs of the genus Lycoperdon. Up here we have gem-studded puffballs (Lycoperdon perlatum), which when young and fresh have what Vera Stucky Evenson (1997) describes as “conelike spines” covering the top that can be rubbed off. The puffballs are “almost spherical with a tapered base,” she writes, adding that they can be “abruptly tapered at the base.” In my experience the tapered bases can come together gradually, or seem like miniature fat stems. I often find L. perlatum growing deep in conifer forests, in soil on the forest floor.

We also have the related pear-shaped puffballs (Lycoperdon pyriforme, per Evenson), which are pear-shaped, as the name suggests—also roughly spherical with an elongated base. Michael Kuo at MushroomExpert.com writes that L. pyriforme is a very recent synonym for Morganella pyriformis, and that the pear-shaped puffballs are one of the few puffballs that grow on wood (or lignin-rich soil, Arora, 1984). The mushroom’s surface starts out smooth, Evenson writes, developing coarse granules later so as to appear rough. Read the rest of this entry

Whistling Suillus

suillus Breckenridge 337x450 Whistling Suillus

Here you could try singing “Just another Suillus party” to the tune of “Gangsta Party” by 2pac.

For years I steered clear of the edible mushroom Suillus tomentosus—not because it was difficult to identify, but because it wasn’t supposed to be very good.

Suillus tomentosus has a reputation for being a second-class edible and is best when very young,” Vera Stucky Evenson writes of the blue-staining, yellow-brown mushroom with fibrillose cap and cinnamon brown spongy pore mass in her book, Mushrooms of Colorado and the Southern Rocky Mountains (1997).

But the thing is, the forest has been covered with these yellow Suillus for the past couple weeks where I live at 10,000 feet in the Colorado Rockies, and throughout the region. My good friend Butter at Hunger and Thirst told me some folks call certain Suillus (I found reference to Suillus americanus) “chicken fat” mushrooms because of their color and texture—and I agree that S. tomentosus also looks like lumps of chicken fat on the forest floor.

“And those darn Suillus everywhere!” Valerie commented at the Wild Food Girl Facebook page. She hunts yellow-gold chanterelles, and the Suillus have been doing everything in their power this year to stand up and scream “look at me, look at me” while pretending to be chanterelles from a distance.

But one day, while stepping over perhaps my 100th Suillus tomentosus to get to other mushrooms, it occurred to me I might be looking a gift horse in the mouth—that I might be passing judgment on the horse based on his teeth, though I knew not the quality of that horse, and above and beyond that, he was a gift.

Here God had been tossing me all these Suillus, and I couldn’t see them for the trees. Read the rest of this entry

Wild Edible Notebook—September release!

September 2013 cover 800 288x450 Wild Edible Notebook—September release!September is well on its way, and with it I am happy to announce the release of another Wild Edible Notebook for your reading pleasure. The September 2013 edition is four pages longer than the last, making it the longest Wild Edible Notebook I’ve created to date.

This issue revisits the low-lying high country huckleberries of the genus Vaccinium, a topic I picked based on reader interest. Next is a journey into the wonderful world of hawk’s wings mushrooms (Sarcodon imbricatus), followed by the story of an even more wonderful culinary journey undertaken in partnership with Chef Bill Greenwood of Beano’s Cabin restaurant in Beaver Creek. This edition also includes a review of The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify and Cook Them (2010) by Virginia-based forager Katie Letcher Lyle. Mushroom recipes dominate the recipe section—a few by me, one from my dad, and a recipe for stewed chanterelles from Lyle. Last but not least is a huckleberry coloring page, and an announcement about the 3rd Annual Florida Herbal Conference, coming up in February/March of 2014.

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.

Antelope Liver Pâtés

antelope liver pate 450x337 Antelope Liver Pâtés

Our first antelope liver pâté came out surprisingly good.

I never saw myself eating antelope, let alone antelope liver. I was a GenXer who went to a weirdo college once dubbed “the little red whorehouse on the Hudson,” where I shaved my head and flirted with vegetarianism before traveling cross country on missions of self-discovery that continue to this day.

But what would you do if a giant, smelly antelope liver landed in your lap?

My dad, who has become a hunter over the last few years thanks to my brother-in-law, and who always cooks up the giblets and other pieces-parts come turkey time, saw fit to grab the neglected antelope liver when John took a buck on a recent bow hunt in Wyoming—and then he brought it to my apartment.

When he pulled it out of the bag to cook up for special dinner night, the stench hit us immediately. Who knew it was going to be so smelly, and so big, for that matter? “Whoa, that’s strong,” Dad said, before sending Gregg to the store for buttermilk. We pushed dinner back two hours so he could soak a few slices, and the rest went into my freezer. Read the rest of this entry

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