Sunday, June 1st, 2014 at
Fireweed is the featured edible flora of the June 2014 Wild Edible Notebook!
Everywhere I look, there is fireweed shooting up. It’s so common, you might think it were a weed, but in fact fireweed is native to high country Colorado, as it is to mountainous regions and northern latitudes around the world. Fireweed, also known as great willowherb, is edible, though in my opinion the culinary value of most parts is a tad dubious. Still, that doesn’t keep me from trying, and there is much to be learned from this beautiful, tall, fuschia-flowering plant. Please, join me on a journey through time and space with fireweed, a lovely wild plant whose mysteries we can perhaps unravel together. Subscribe for just $2 a month to the Wild Edible Notebook for the full story.
$2 for 6 Issues including this one
For the first $2, you access six Notebooks. That’s pretty cheap. You could cancel after just $2 if you really wanted to. Or, you could read six colorful, well-researched, slightly snarky issues and decide $2 is a small price to pay to get these photo-filled glossies in three different formats each month. Thanks so much if you decide to support this. It is a lifestyle choice to which I find myself compelled despite many more practical decisions I could be making. Instead I fill my time researching, hunting, photographing, picking, cooking and eating, and writing about edible wild plants. So your contribution helps to make this work possible. I spend about 80 hours per month on these and draw a very small monthly paycheck. Currently I gross $2.75 an hour for my work on these. I am not like so many others who made their money in the real world and then retired from it to chase their dreams but with full pocketbooks. I retired from it before making much money. Good move, WFG. Anyhoo, the money goes towards life expenses as would a job, also to the web expenses. The programmer gets paid with wild dinner and kisses. I hope to pay cash money to the contributors one day.
How to Get Free Issues
Check out the two free issues by joining the email list (scroll to the very bottom of this page and type your name and email address). After that if you cannot afford it but are enamored of the Notebook and vow to read it every month, I sometimes give offers via email for how to get a free subscription. But just remember, I’m making $2.75 an hour, covered head-to-toe in poison ivy. Just kidding. The poison ivy is only on my arm. But seriously. Read the rest of this entry
Saturday, August 3rd, 2013 at
“Honey, can you clean the kitchen? I made dinner.”
Kitchen experiments take time, a luxury I didn’t have this past month until yesterday. I forgot how good it feels to get on one of my kitchen tangents and go wild cookery crazy. Plus I had a plethora of wild plants in the fridge that needed using. So I tried a couple things, some successful, some less so. This is what we dined on last night:
Italian-style Puffball Casserole
I have to laugh when I think about how many of my successful meals are the results of mistakes, and my ongoing obstinacy in learning anything proper in the kitchen. The casserole was originally supposed to be puffball parmigiana, an idea I got from Butter that in my kitchen involves slicing and breading big puffballs (Calvatia, or oversized Lycoperdon, or both in this case) with egg and breadcrumbs, frying in oil, removing to a casserole dish, topping with tomato sauce and mozzarella and baking until the cheese melts.
But I didn’t have any eggs and I didn’t know what to use to stick the fresh breadcrumbs (made from leftover bread in the food processor, mixed with dried crumbles of the wild oregano Mondarda fistulosa) to the puffball slices. After several online searches I found “eggs, buttermilk, or other liquid” as potential breadcrumb-sticking agents. But I guess olive oil doesn’t count as a liquid because all the breadcrumbs fell off after I tossed the oil-coated and breaded slices in the cooking oil. I should have known. Read the rest of this entry
Friday, March 1st, 2013 at
Tangy sumac and angelica liqueur
Just after posting my pinklog, I made something else pink by accident.
“Tangy angelica liqueur,” Gregg called it, and indeed, he guessed correctly because the base of this cocktail is a spicy angelica liqueur we made in the fall. I’ve been drinking it by itself, chilled over ice, and liking it—but not quite loving it, not like I loved the elderberry flower liqueur of this past summer, or the berry liqueurs before that.
Still, wild angelica (Angelica sp.) is a good friend of mine, one I made after much trepidation on account of how it resembles poison hemlock. This particular batch we gathered from approximately 11,000 feet in Colorado in the days just after Gregg proposed to make an honest woman of me.
Tonight, as I cleaned dishes piled in the kitchen from two days ago, I came to a saucepan of dry, abandoned sumac “berries” (Rhus glabra) from which I had extracted tea to use in a tangy butter sauce for fish, and my need for clean dishes inspired the cocktail. So I simmered the sumac leftovers down in a small amount of water to make as tangy a tea as possible, then let it cool and poured it over ice with the vodka-based angelica liqueur. Yum city. Read the rest of this entry
Thursday, February 28th, 2013 at
In the glow of the prickly pear syrup I see…
I don’t know why suddenly all of my wild edible concoctions are coming out hot pink—maybe it’s because pink is the color of love and it’s February? Regardless, here is some pretty-in-pink wild edible fun if you’re game:
Prickly pear & grapefruit syrup
Butter and I foraged these small, wrinkled prickly pears (Opuntia sp.) in the Denver area in fall, and every day of my time-sucking job after that they sat out on the counter, waiting for me to cook with them, until one day they were fully dried out.
Read the rest of this entry
Tuesday, April 10th, 2012 at
Venison grill fare: Wild dry-rubbed steaks and kabobs marinated in ginger rosehip vinaigrette.
If wild is a flavor, then venison is it. I can remember days not too distant when the taste of deer was too much for me—too gamey, too foreign, too reminiscent of Bambi’s mother. Enter my brother-in-law, hunter extraordinaire, and suddenly before I know it a hunk of gifted venison is in my freezer, taunting me. How the heck am I supposed to eat that stuff again?
What worked for me back then in Los Angeles works for me still: Bathe the extra gaminess away with one or two days soaking in buttermilk in the refrigerator prior to rinsing, patting dry, and undertaking additional preparations.
Never mind how hypocritical this sounds as I write it, but this time, after painstakingly removing the “wild” from the venison, I then added it back in with the following preparations. Here are the wild things I did with our recently-thawed cache of venison steaks: Read the rest of this entry
Sunday, March 18th, 2012 at
Two dock cream cheese spreads–one with garlic, the other with salmon.
I never would have thought it was already dock (Rumex sp.) time of year again were it not for my friend Butter and the pristine metro-Denver-area suburbia full of wild green vegetables where she resides, in contrast to the still snow-covered High Country in which I dwell. But on March 7 she wrote to me: “Knock knock! Who’s there?” and then answered her own question: “Dock!”
“It was close to 70 here yesterday, which melted the last of the snow from the ground,” Butter wrote. “I took a ride today (once again in the 30′s and snowing), and surveyed the ground. The dock plants in the sunnier areas of the fields have leaves which are 1-2″ long! I estimate that in about 2 weeks, they’ll be long enough to pick the first leaves.” Oh, Front Range Denver, I sighed. It’s like the Garden of Eden.
Sure enough and earlier than predicted, Butter picked her first batch on March 14. I know because she squealed happily to Facebookland about it, announcing plans for “a nice coconut-laced dock curry.” Honestly I am more excited than jealous.
For those who do not yet know, Butterpoweredbike mans a monthly wild food recipe-sharing event and this month she’s chosen her beloved Rumex to star in it. Send in your dock recipes or post about them and send her a link to participate, or just check back at the month’s end for a wealth of cooking/foraging ideas. Even wild food greats like veteran foraging-vegetarian, Wildman Steve Brill out of NY, sometimes participate. Read the rest of this entry