Have you ever wondered what to do with acorns? They are an abundant source of starchy food, but you need to know how to process them. … [Read more...]
Eating Russula decolorans: A culinary discovery
For years the copper brittlegill (Russula decolorans) was not on my radar, mainly because I don’t love the firm, almost crunchy sautéed texture of other Russula species I’ve tried. But this year it called to me—and in September we found the motherlode, copper brittlegills … [Read more...]
Mallow for Sore Throat from Smoke
The sun rose red again this morning and it made me think of everyone in the West living through these wildfires. I’ve been waking up with a sore throat—but thankful for mallow tea to soothe it. Mallow (Malva neglecta) is a common, weedy herb you’ve probably seen. Leaves are … [Read more...]
Plant Walk & Field Tasting – Saturday, June 20, 2026
Curried Chickpea & Lentil Salad with Wild Greens
This spring started out dry, but the tansy mustard came up faithfully, covering my yard and popping up in spots throughout town. It got me thinking about workhorse greens—those abundant, useful, nutritious plants that are easy to gather in quantity, but not necessarily … [Read more...]
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