Archive for 'Wild Edible Notebook'

Backyard Foraging cover 348x450 Eat Your Ornamentals: Backyard Foraging with Ellen ZachosDid you know that hosta—the large-leaved and oft variegated landscaping plant that the deer love so much—is edible? I had no idea until I picked up Ellen Zachos’ book, Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat (Storey Publishing, 2013). Go figure.

The funny thing is that for as long as I can remember, my mom has planted hosta in the rock garden and other places around my childhood home in Connecticut. Every year it’s a battle, because every year the deer eat it. Now Mom will have to protect her hosta from one more pest.

Zachos explains that hostas come in many different colors and cultivars—all edible, though they may vary in flavor. For this reason, she recommends trying a nibble here and there to see which ones you like best, noting that in Japan, the young shoots of Hosta sieboldii are skinned, parboiled, chopped, and served over rice; in northern Japan, H. montana is grown in greenhouses and kept covered to blanch and tenderize the foliage.

“What’s for dinner?” she asks. “Boiled hosta with miso mustard sauce, of course,” she writes, answering her own question.

New, tight shoots are good chopped, stir-fried, and served over pasta or rice, Zachos writes. The mature leaves, on the other hand, should be boiled for 15-20 minutes, then “chopped and sautéed like other greens, in soups or baked in a quiche or pie.” Read the rest of this entry

Hawks Wings Mushrooms – Free Download

wild food 162 450x337 Hawks Wings Mushrooms   Free Download

Hello, you giant hawk’s wing. I think I’ll make you into soup.

I find and eat a lot of hawk’s wings mushrooms (Sarcodon imbricatus) in the Colorado high country, and they have already started flushing this year. I’ve eaten them marinated and grilled, dried and reconstituted and sauteed with sauerkraut like my Polish grandmother used to do with her dried mushroom assortments, and best yet in my dad’s creamy  mushroom soup, with beef broth and hawks wings combining to create a rich, deep flavor.

Many people, however, experience hawk’s wings to be bitter and inedible. It seems likely, however, that not all hawk’s wings are created equal.

For one, you have to take a look at what trees they are fruiting under. Are they fruiting under lodgepole pines? Do they have a green stain at the base of the stalk? In that case, you might not be looking at Sarcodon imbricatus at all, but rather a related species.

Vera Stucky Evenson, author of Mushrooms of Colorado and the Southern Rocky Mountains (1997), told me last year that you have to be very careful to read the description and make sure you have the right species within the genus, and to steer clear of bitter Sarcodons. In her book she writes that members of the related Sarcodon scabrosus group (described by David Arora in Mushrooms Demystified, 1986, to be “unequivocally and indisputably inedible due to the awful taste”)—have “chestnut brown, less scaly caps; distinctive olive-black to dark bluish green coloration in the stalk bases; and a bitter taste.” Read the rest of this entry

Wild Edible Notebook—August 2014 Release!

WEN August 2014 cover 800 343x450 Wild Edible Notebook—August 2014 Release!August’s rains have arrived in the Colorado high country, and with them the mushrooms are starting to flush. I can hardly contain myself. Also recently arrived is—you guessed it—the August 2014 issue of the Wild Edible Notebook! This month’s edition features a travel story to the Rhode Island coastline for clamming, followed by a fungi focus on a couple species of Suillus, a review of New York-based author Dina Falconi’s wild food guide and cookbook, and several recipes to boot.

Subscriptions to the Wild Edible Notebook—a photo-filled glossy available in iPad/iPhone, screen reading PDF, Android-friendly, and print-and-fold booklet form—are just $2 a month. For the first $2 you get access to six issues, including the current one.

Featured in the August 2014 issue:
  • Quahog clams – My family has been clamming for quahogs at the Rhode Island coast for many years; prior to that, my dad and his father clammed in Connecticut. Over the years we devised our own methods, and I am happy to say we are very successful clammers. This story lays bare some of those family secrets, in a photo-documented how-to account.
  • Suillus tomentosus and short-stemmed slippery jack mushrooms – In honor of mushroom season, which has officially arrived in the Colorado high country, I am running my piece on the “Whistling Suillus,” as I like to call the yellow, edible mushrooms that made a lot of noise in my frying pan last year. This piece was originally published here on the blog but has been updated and adorned with many large, informative photographs with captions. I’ve seen a few slippery jacks already this season, and I assume S. tomentosus is not far behind, though those of you in the know might not be all that excited about them… In any case, read up and get ready for a culinary challenge!
  • Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi – This book from Botanical Arts Press (2013) contains labeled full-color botanical illustrations by Wendy Hollender of 50 edible plants, and a cookbook of “master recipes” using wild (and cultivated) plants by Falconi. A wide range of plants can be used in each recipe, meaning that thousands of recipes are possible. The book is a lovingly crafted, healthful celebration of the role wild (and cultivated) foods can play in our lives, as well as a guide on how to do it. Check out my in-depth review in this issue of the Wild Edible Notebook.
  • Recipes – Every issue of the Wild Edible Notebook contains recipes. In this edition, find Mom’s Stuffed Clams and Dad’s Clam Chowder. Also, if you liked the recipes by Dina Falconi that ran last month, there are two more in this issue—one for Herbal Tea Infusions, and another for Wild Grains Salads. I tried the latter with purslane, quinoa, wild bergamot, navy beans, and feta cheese—and found it divine.

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Wild Edible Notebook—June 2014 Release!

Fireweed flower 450x337 Wild Edible Notebook—June 2014 Release!

Fireweed is the featured edible flora of the June 2014 Wild Edible Notebook!

June2014 cover 800 343x450 Wild Edible Notebook—June 2014 Release!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

Orache is Not the Same as Lambs’ Quarters

orache plant2 450x337 Orache is Not the Same as Lambs’ Quarters

Orache looks a lot like lambs’ quarters, to which it is related. But, it’s a different plant.

One of my absolute favorite wild veggies is orache, an herbaceous, annual member of the genus Atriplex that grows in the alkaline soil of Denver, Colorado and surrounding areas. Oraches are salt-loving plants, so in addition to salt playas in landlocked regions, species can also be found along coastlines and even along roadsides where the soil or sand is saline.

Orache looks a lot like the edible wild spinach “goosefoot” or “lambs’ quarters” (Chenopodium album and related), so much so that when I posted a Facebook picture of the orache I was eating, along with a caption that said “orache,” more than one person commented how much they liked lambs’ quarters!

Both orache and lambs’ quarters have green to greenish-blue leaves that are covered, particularly on the underside and growing tips, with a white, mealy substance upon which water balls up and runs off. Like those of the goosefoots, the flowers that come later don’t look much like flowers at all, but rather small clumps clustered on the upper parts of the stems.

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Wild Edible Notebook—April 2014 Release!

WEN April 2014 cover 800 343x450 Wild Edible Notebook—April 2014 Release!Here in the offices of the Wild Edible Notebook we are starting to get very excited for spring—for all the wandering and wondering to ensue as the snow melts and the green plants push their way forth once more. The April 2014 issue is special in a number of ways. For one, it’s longer, including four feature stories in place of three, two of which are by fabulous guest authors.

First is a song of almost-spring by none other than Wisconsin forager Samuel Thayer, who begins each season in the sugar woods, tapping maples and hauling buckets of sap through the snow to make syrup. If you take your foraging seriously, you know his books—Nature’s Garden (2010) and The Forager’s Harvest (2006)—and you know that he is not only a master forager and serious scholar, but also a great writer.

Then, because spring happens a little later here at 10,000 feet in the Colorado high country than it does in parts lower, I decided to focus on a few early plants to be found in Denver and comparable locations. My stories include a tour of some wild mustards as well as an expanded bit on wild lettuces. Members of both groups are found here in the West but also throughout the U.S. and abroad.

Next is a piece on the many edible parts of evening primrose by my BFF (Best Foraging Friend) Wendy Petty, whom you might know as Butter, the blogger behind Hunger & Thirst. Butter penned this story special for the Wild Edible Notebook, on the condition that I hurry up and finish my winter work season so we can get on with our foraging adventures.

As usual, a handful of recipes for wild food cookery round out the magazine.

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—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.

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