Have you ever wondered how to process lamb’s quarters or goosefoot seeds (Chenopodium species) into an edible grain? Sure, you can eat small amounts without processing, but if you want to make a bulk grain or eat it regularly, you’ll want to remove the indigestible dry plant … [Read more...]
Recipe: Creamy nettle soup
This stinging nettle (Urtica dioica) soup is quick, easy to make, and full of flavor. A lot of nettle soups are made with potato but I think the nettle flavor is more noticeable without, so I use cauliflower for the creamy consistency instead. The recipe is vegan, oil-free, … [Read more...]
Healthy vegan dandelion soup
This is a healthy vegan version of my favorite dandelion soup. Called manest, it is an Italian soup traditionally made with bitter greens, vegetables, sausage, and cheese. I learned it from my father-in-law's late wife Carol, whose grandparents gathered dandelion greens in … [Read more...]
Huckleberry, billberry, whortleberry, grouseberry
The other day I collected three precious pints of Colorado huckleberries (Vaccinium species). They may be small, but their intense, sweet-acid punch means a little goes a long way. They are some of my favorite wild berries! Here in the Central/Southern Rockies we have three … [Read more...]
New Podcast: Pinyon Pines & Mesquite
Did you know that piñon pines produce delicious pine nuts similar to those we purchase in the grocery store? They cover 60-100 million acres of the Western U.S., and yet we import most of our pine nuts from Europe and Asia. In this episode of the Rootbound podcast, Steve … [Read more...]
- « Previous Page
- 1
- 2
- 3
- 4
- …
- 8
- Next Page »
