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Wild grain from field to plate

February 11, 2025 Erica M. Davis Leave a Comment

Lamb’s quarters isn’t just another backyard weed—it’s a powerhouse of nutrition with seeds that can be processed into grain or flour, much like its cousin, quinoa. Foragers have relied on these tiny seeds for millennia, and now you can too! In this online class, you'll learn how … [Read more...]

classes, events, featured ;a, Colorado, Denver, east coast, foraging, foraging class, lambsquarters, Rocky Mountains, wild grain

Processing lamb’s quarters seeds into wild grain

January 28, 2025 Erica M. Davis Leave a Comment

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...]

classes, edible, fall, featured, food Chenopodium, Chenopodium album, Chenopodium berlandieri, Colorado, Denver, east coast, foraging, goosefoot, introduced, lamb's quarters, non-native, processing wild seeds, Rocky Mountains, urban foraging, wild grain, wild quinoa, wild seeds

Healthy vegan dandelion soup

May 13, 2024 Erica M. Davis Leave a Comment

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...]

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Quickweed greens

September 15, 2021 Erica M. Davis 6 Comments

As the season for abundant leafy greens wanes, I find myself more and more obsessed, tiptoeing daily around my yard and garden to fill my bowl. I steam greens and eat them with eggs for breakfast, fold them in great quantities into omelets, whiz them into pestos and green … [Read more...]

fall, featured, summer Colorado, Denver, east coast, foraging, introduced, non-native, Rocky Mountains, urban foraging

Northeast Seaweed Farming & Foraging: A Chat with Charles Yarish

November 7, 2014 Erica M. Davis 9 Comments

If you’re planning to make blancmange—a traditional milk pudding thickened with Irish moss seaweed—don’t forget a splash of brandy, says Dr. Charles Yarish, professor of ecology and evolutionary biology at the University of Connecticut (UConn). “The French always add a little … [Read more...]

edible, Wild Edible Notebook east coast, gracilaria, seaweed, sugar kelp

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