Archive for 'Ribes'

Wild Edible Notebook—September 2014 Release!

WEN September2014 cover 800 343x450 Wild Edible Notebook—September 2014 Release!Last night we had the in-laws-to-be over for dinner and I set out two jars of jam to accompany the chicken, each made from a different species of wild-foraged gooseberries. One was red, mild, and sweet; the other deep purple, tart and tangy. In the fridge we have two more jars—one syrup and one sauce—each made from a different species of wild currants.

There are approximately 200 currants and gooseberries of the genus Ribes in the world, all native to the northern hemisphere, including 55 species in North America, about 15 of which are scattered across the Mountain West, Thomas Elpel explains in his new book, Foraging the Mountain West (2014). Not all have wonderful flavors, and some have sharp spines on the berries themselves, such that gloves are required to process them. But there are five species of currants and gooseberries that I enjoy on a regular basis here in the Colorado high country.

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Golden currants along the Blue River, yum.

The September 2014 Notebook, just released, features my photo-illustrated excursion to collect, process, taste, and eat these berries, followed by a similar foray into edible wild mushrooms. Here are some details on this month’s contents:

  • Currants & Gooseberries – This story features five species of currants and gooseberries I enjoy on a regular basis here in the Colorado high country—the spiny, red-berried mountain gooseberry (Ribes montigenum); the spiny, purple-berried whitestem gooseberry (Ribes inerme); the non-spiny wax currant (Ribes cereum); the non-spiny trailing black currant (Ribes laxiflorum), and the non-spiny golden currant (Ribes aureum). I hope you will find the pictures particularly helpful.
  • Coastal Black Gooseberry by T. Abe Lloyd – Then, for you West Coasters, there is a piece by wild-edibles blogger, teacher, and author T. Abe Lloyd, whom you might know as “Arcadian Abe,” on the coastal black gooseberry (Ribes divaricatum).
  • Ribes RecipesRibes recipes in this edition include Gooseberry Syrup and Gooseberry Sorbet, made by wild food writer Hank Shaw from spiky Sierra gooseberries (Ribes roezlii); and another of my dad’s famous marinades and glazes, this one made with wax currants.
  • Mushroom Foray – August was a good month for hunting mushrooms in the Colorado high country, and it looks like we’ll have some fun with fungi in September too, so I also included a mushroom foray in this edition. I undertook this most recent journey with my parents as houseguests, and it was interesting to see how they did in the field identifying and field dressing mushrooms, so they are an integral part of this piece, which aims to introduce new mushroom hunters in particular to four wild mushrooms. The photo essay is a major part of this story, which starts with a quick look at the many species of mushrooms lined up in my fridge and laid out to dry on nearly every surface of my apartment, before diving deep into short-stemmed slippery jacks (Suillus brevipes), Rocky Mountain porcini (Boletus edulis), large and small puffballs of the Calvatia and Lycoperdon groups, and brown-scaly hawk’s wings (Sarcodon imbricatus).
  • Porcini Recipe: The edition concludes with one of my favorite mushroom recipes—Porcini Roasted in Miso Garlic Butter by my favorite wild food cook, the blogger Butter of Hunger & Thirst. The recipe is rich and addictive, just like her writing.
placeit1 450x337 Wild Edible Notebook—September 2014 Release!

You can read the Wild Edible Notebook on your iPad/iPhone in Apple’s Newsstand, view a PDF on other devices, or print and fold the magazine into a cool booklet on 8.5×14 paper.

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 several formats including Apple’s Newsstand for iPad/iPhone; a screen reading PDF; a tall, skinny, “Android-friendly” PDF; and my favorite, the 8.5×14” PDF print-and-fold booklet. The subscription is $1.99/month through Apple for the Newsstand magazine; or $1.99/month here at the blog for access to all the PDF versions. When you subscribe to either, you get access to 5 or so back issues in addition to the current and future editions. Here’s how to do it:

  • Apple Newsstand magazine – Open the App Store on your iDevice; then search for Wild Edible Notebook. There are several free issues to read, and if you want, you can subscribe for full access to the most recent issue, along with five back issues, and the new ones that come out every month.
  • PDF downloads – Go to the Wild Edible Notebook tab at this website, scroll down, click “Subscribe,” and follow the steps to submit payment and create a username and password you can use to login to the Member Profile & Downloads page and start downloading wild edible content!
  • 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. If, after you read the free Notebooks, you fall completely in love with them but cannot afford the subscription, I sometimes give offers via email for how to get a free subscription. If you do decide to support my project for $2/month, I send you many blessings and wild edible karma along with the subscription!

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.

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

Wild Black Currant Brandy Voted Best in House

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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

Jellies and Jams, My Currant Obsession

wild black currants 350x262 Jellies and Jams, My Currant Obsession

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