I love my Old West town for many reasons, and one of them is rhubarb (Rheum spp.). It is one of the few food plants that can be cultivated here up high where I live, due to our extremely short growing season and cold nights. I’m hardly the first to discover this, for the rhubarb … [Read more...]
Narrow dock in ‘whiney’ mushroom sauce
There are many species of edible dock (Rumex spp.), all of which are related to buckwheat and rhubarb. As a group they generally have dark green leaves that are somewhat thick, and papery sheaths wrapping the base of their leaves and flower stems. Docks produce clustered seed … [Read more...]
Eating chicory greens
The other day, after years frequenting the same rushing creek in southeast Denver, I finally figured out a way across. On the other side, I found chicory. Chicory (Cichorium intybus) is a non-native plant that’s widely naturalized across the U.S. You probably know it from its … [Read more...]
Elm samaras are edible, gourmet
It took a funny long while for me to try elm samaras for the first time. They are the papery, light green, immature fruits that form on elm trees before they start leafing out. If you live in a region where large Siberian Elm (Ulmus pumila) trees proliferate, the samaras are the … [Read more...]
Everything You Need to Know about Colorado Acorns
Workshop November 1 with 'Butter' of Hunger & Thirst On Sunday, Nov. 1 from 10 a.m. to 2 p.m. the Laughing Coyote Project will offer a hands-on class near Boulder that teaches participants how to process acorns into food. I caught up with the instructor, Wendy Petty (whom … [Read more...]
- 1
- 2
- 3
- …
- 34
- Next Page »
