I almost didn’t believe my first bite of wild-made tonburi—a preparation that involves boiling and soaking kochia seeds to make what is referred to as “land caviar.” The green and black seeds swell to a gelatinous texture with a shiny finish, and the mouth feel is the … [Read more...]
Fruity Sipping Vinegars from Repurposed Berry Mash
Berry season has been good this year in Colorado’s high country. I've been cooking down all manner of wild berries—black currants and gooseberries, Oregon grapes, and black elderberries from Denver-area landscaping—and straining out the juice through a makeshift setup of cut, … [Read more...]
Wild Tarragon in the Weeds
I am in love. Wild tarragon. It is the same species as the cultivated herb, but grows wild as a native species throughout much of the U.S. and Canada. I can’t believe I didn’t notice it sooner. According to the USDA range map, wild tarragon is concentrated in the western … [Read more...]
Shasta Daisy & Dandelion Greens with Yucca Antipasto
Daisy and dandelion greens each have strong flavors, one sweet and unusual, the other tending toward bitter. This recipe balances those flavors with each other in addition to a tart, spicy antipasto. Since I have a lot of yucca flower antipasto on hand--made earlier this year by … [Read more...]
A Tale of Four Daisies
My class and I were invited to forage some edible noxious weeds on a public trail in Breckenridge, Colorado a couple years ago. We saw no signs of herbicide spraying there, and I had seen none in past years at that spot, so a couple of us took home nice bags of budding ox-eye … [Read more...]
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