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 … [Read more...]
How we ate prairie dog
Allow me to fall from grace a bit and tell you about an unusual project from last summer. Until now I’ve kept mum on the subject, as my take on it ranges from awesome to repulsed, and I played an integral part. It all started last spring, when, while gimping about in the … [Read more...]
Creamy powdered wings and blood sauce
This next mushroom sauce is the stuff of deep, dark forests and shady places, featuring flavors so strong and wild as to cause disquiet to a delicate palate while satiating those of us who desire to delve so deep. For the second in my mushroom sauce series, then, I present … [Read more...]
Freedom in mushroom sauce
Hello, jars of dried leaves. Hello, pickled stonecrop. Hello there, you acorns and hickory nuts that mom mailed from the east coast, you vodka concoctions flavored with every which wild thing. Hello, jars of sliced, dried mushrooms. It’s been a long time—eight months … [Read more...]
European highbush cranberry glaze
Call me a “bitter-plant apologist,” but I’m pretty pleased with myself for this, my first foray into cooking with Viburnum opulus, the highbush cranberry that is the escaped ornamental cousin of the much-celebrated native species. Says Sam Thayer in The Forager’s Harvest … [Read more...]
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