Wednesday, April 3rd, 2013 at
Acorn squash, nettle, and beer soup, perfect for warming up after a wet spring snowstorm. I won’t be putting the seeds on top again, however, because they lost all their crunch in an instant.
I’ve had a request so I hereby present two squash nettle soups, both made with ingredients that are out of season here at 10,000 feet in the Colorado high country.
The first—a pumpkin, nettle, and beer soup—I made in November after receiving the gift of a pumpkin on our doorstep after a friend in possession of one needed to unload the big squash so as not to leave it in his car while he flew out of town. I am certainly not one to kick a tall pumpkin fairy in the mouth.
The idea of pairing stinging nettles (Urtica dioica) with squash came to me originally from Rebecca Marshman, the youngest chef on BBC America’s Chef’s Race, whose acquaintance I made during the filming of the third episode. She made a divine nettle minestrone with nettles gathered by her teammate, Sophie Michell. To make something like it, she told me to start by sautéeing onions and garlic, then to add small chunks of pumpkin to the pan for “a beautiful color,” and to put all that into the soup along with chicken bouillon, chopped potatoes, carrots, and some kind of beans.
So my recipe borrows from Rebecca’s idea, but is a creamy soup, with Parmesan cheese and a few brewskies to boot. It is an adaptation of an adaptation of a Moosewood Cookbook recipe followed by another one from the internet. I thought the nettles would make a good substitute for chicken broth. Read the rest of this entry
Sunday, October 7th, 2012 at
Wild pennycress honey mustard on crackers with venison summer sausage.
I’ve done it, Igor! I’ve created a recipe to deal with that monster who’s been pounding down my door for one. Namely, my mom. My mom is a pennycress honey mustard-seeking monster.
My idea for pennycress honey mustard was born first of an attempt to make normal pennycress mustard—if there is such a thing—which comes out tasting okay but not altogether great, I opine. Pennycress has a strong, some say garlicky— though I say distinctly pennycress—flavor. It was the addition of honey, however, that sealed the deal between me and pennycress forever.
I love gathering the pennycress seeds—first spotting the dry, light tan stalks and seedpods that mean it’s ripe for harvest, then stripping the seeds and chaff into a collecting container. Afterwards walking while directing short, strong puffs of breath into the container, blowing chaff from seeds, albeit into my nostrils and eyelashes. No matter, for a precious prize remains at the bottom, like colors separated from black sands at the bottom of a gold pan—pennycress seeds! Read the rest of this entry
Monday, May 28th, 2012 at
Yucca flowers and wild Allium (garlic) in the pan. Note the purple tinge on the outer petals of these otherwise creamy-white flowers.
On Memorial Day last year we were still snowboarding at A-Basin, the snow drifts in the backyard were up to the life-size metal deer’s neck, and the yuccas down Denver-way waited until late June to bloom. This year, the snow is gone except for a handful of high elevation chutes and the yucca is in full bloom down the hill, a month ahead of last year.
Who can understand nature’s whim? Is her massive schedule change a punishment for our squandering of her resources, or is she just in one of her moods? Either way I figure we might as well take advantage of the yucca bounty now while the plants are in bloom.
Both Yucca and Yuca Are Delicious
Yucca is not the same as yuca or cassava (Manihot esculenta), the delicious and starchy potato-like root popular in Caribbean cultures.
Instead, wild yuccas (Yucca spp.), which cover miles of dry zones throughout the Western United States, have edible flowers, buds, and fruits. They are particularly conspicuous when in bloom, their waxy, bulbous white flowers dangling dense upon tall, upright flower stalks. In our local central-Colorado species, Yucca glauca aka soapweed yucca, there is one flower stalk per plant, and the flowers, while creamy white, often have pinkish/purple outer petals upon them. California Joshua trees (Yucca brevifolia), on the other hand, have “one flower stalk for each arm,” as Michael Moore explains in Medicinal Plants of the Mountain West (2003). Read the rest of this entry
Saturday, April 7th, 2012 at
Don't eat the grass; eat the musk mustard.
Try as I might to remember, I almost always forget my shopping bags when I go to the grocery store. I rarely forget them, however, when I go into the wild.
It’s a good thing too, because Friday’s foray among the wild former farmlands of Denver’s outskirts was a shopping trip to remember; I found so many awesome “deals” [read: free green food] under the capable guidance of my dear friend, metro-area forager, Butterpoweredbike.
The Mile High City was bursting with plant life, the ground dappled with sunlight streaming through new foliage and flowers on the trees. “Stop. Listen. Do you hear that?” Butter asked. “It’s the sound of the wind through leaves. It wasn’t like that a couple days ago,” she mused happily as we skipped back with our afternoon forage of nettles (Urtica spp.) and musk mustard (Chorispora tenella).
I had managed to sting my injured knee through the hole in my pants while collecting the nettles, but Butter gave me a handful of mallow (and grass) to chew up and spit onto it. After weeding the grass from the handful, I did as instructed, and it seemed to do the trick. Afterwards we were nibbling musk mustard on the side of the trail when two gents walked by and said, “Don’t eat the grass, girls! That’s for the dogs.” Tee hee. 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 spp.) 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
Friday, July 1st, 2011 at
I steamed these beautiful dandelion specimens whole.
Collecting dock and dandelions has become almost second nature to me this season. I use ‘em up and then when I’m out walking the dogs I notice a dandelion here or a dock patch there, snip or pull and voila—they’re in my bag and back to the house at the ready for whenever I need them. This season there’ve been few gaps in the dock and dandelion provenance. Many thanks to mother earth for these free, organic staples.*
Dock in Alfredo Sauce with Pasta
“Every time we eat dock for dinner, we’re saving $3 on a bag of spinach,” I tell Gregg, who sautéed and served a good-sized batch with Alfredo sauce over pasta the other day. “Not to mention there’s less likelihood of getting salmonella!”
“I love dock,” Gregg responded. (As we have seen, however, pretty much anything in cream sauce seems to do the trick.)
The western, large-leafed dock (tentative ID: Rumex occidentalis) that grows in wet areas near our house makes an excellent vegetable. It takes only a few minutes to collect a decent amount from a good patch, and it’s easy to wash. Just chop it up and it cooks real nice!
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Tuesday, June 21st, 2011 at
Delicious yucca flowers foraged from Aurora Colorado.
The yucca around Denver is in full bloom right now, such that when we went to Gregg’s parents’ house a few days ago on June 18, the hillside in the field across the street was covered with spires of the bulbous white and sometimes purplish flowers. Unfortunately, they were protected from would-be foragers by a network of wire and wooden fences, not to mention a small amount of cow traffic.
Gregg’s parents live in a 55-and-over “active adult community” in Aurora. Folks are always out and about—walking, running, swimming, playing tennis and golf. But I figured if we got up early in the morning and headed out there we might avoid a few looks as we scaled a fence I’d scoped out, one that got us to a small 10×20-yard patch of yucca that wasn’t encircled by the second, interior, cow-protecting fence.
The plan worked and we set to harvesting a few yucca flowers from each plant, checking for bugs first and snipping them into our bags while taking care not to get poked by the sharp leaves. In the midst of our foraging, however, an over-55 woman drove up to a town-home on the hillside nearby and demanded to know what we were doing. Read the rest of this entry
Friday, October 1st, 2010 at
Dandelion spinach salad with red clover petals and red cabbage, delicious!
Ok, I can’t stop myself—I must boast about yet another rousing success with these delicious fall dandelions I keep finding up on the mountainside. Whereas I served the last batch finely chopped in a yummy marinated salad, I served these latest dandelion greens chopped coarsely and fresh-tossed with baby spinach, red cabbage, red clovers, and a delicious soy-based homemade dressing. Gregg was very impressed.
Without further ado, then, here is the recipe:
- Baby spinach greens
- Dandelion greens and leaf stems, coarsely chopped
- Red cabbage, coarsely chopped
- Red clover flowers, finely chopped
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Monday, September 27th, 2010 at
Marinated dandelion salad option 1 involves soy sauce.
Not to go overboard on the fall dandelions or anything, but last night’s fresh marinated dandelion salads came out so good and were so fast and easy to make that I figured I’d write up a short post about them. The recipes start out the same and then it is simply a matter of picking one sauce or the other depending on the recipe you’re going for.
- 1.5 cups dandelion greens or thereabouts
- 1.5 cups red cabbage or thereabouts
- 1 medium onion
- Soy sauce (option 1)
- French dressing (option 2)
Read the rest of this entry