Tuesday, May 14th, 2013 at
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.
As with all other Wild Edible Notebooks, if you want to read it, you have to download it—and that means joining the list if you haven’t already.
How to Join the List
If you go through the process to join the list you will receive one (at most two) emails from me a month. You can unsubscribe whenever you want. To join, scroll to the very very bottom of this page and fill in your info. You’ll receive an email asking you to click on a confirmation link, and after doing that, you’ll get another email with the download link for the latest issue of the Wild Edible Notebook—in your choice of either a handy print-and-fold booklet or a file you can breeze through onscreen or print out one-sided. You’ll be able to access a few prior notebooks as well. Read the rest of this entry
Sunday, September 16th, 2012 at
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
Saturday, January 28th, 2012 at
Rain-kissed wild black currant goodness.
It’s wild booze month at Hunger & Thirst and again I have Butterpoweredbike to thank for motivating me to the computer to write something. That—and for getting me into the liquor cabinet for a night of distraction from my many winter obligations.
Fortunately, Gregg and I were good little alcohol squirrels over the warmer months, storing wild foraged ingredients in bottles of booze now and again. One batch of our prized bathtub gin—made from vodka flavored with juniper “berries” and wild angelica—remains, but as of the other night there were also a few experiments yet to be tried: wild grape vodka, wild black currant vodka, and wild black currant brandy among them. Read the rest of this entry
Wednesday, September 15th, 2010 at
Wild black currants with distinctive Ribes leaves.
Suddenly, out of nowhere, I absolutely love making jellies and jams!
Mind you, this is a complete about-face from how I felt about them yesterday, especially after Gregg read aloud the brochure that came inside the box of MCP pectin and it said we had to “Measure ingredients exactly” because “ALTERING RECIPES or INGREDIENTS could cause a set failure” (the caps are MCP’s emphasis) while I was failing to get my first-ever jam to set. I felt like Julie Powell about to throw a fit over a Julia Child recipe gone wrong. What do you mean I have to measure the ingredients exactly? I near wailed as one nervous boyfriend tried his best to disappear into the background.
Read the rest of this entry