Chilaquiles are a favorite way to use leftover tortilla chips in my house, and the wild vegetable purslane (Portulaca oleracea), or "verdolagas" in Spanish, have long been used in Mexican cuisine to accent them. If you don’t know purslane already, you should. This garden weed … [Read more...]
Eating yucca flowers
On Memorial Day last year we were still snowboarding at A-Basin, the snow drifts in the backyard were up to the life-sized metal deer’s neck, and the yuccas down Denver-way waited until late June to bloom. This year, the snow is gone except for a handful of high elevation chutes … [Read more...]
Wild Edible Notebook—May Release!
Good news! A new season of the Wild Edible Notebook is here, one full month ahead of the planned start date. This first-ever May issue of the Wild Edible Notebook features curly dock (Rumex crispus), examined both in light of its edibility and its designation as an invasive … [Read more...]
Prickly pear cactus pads
Apparently I’m not the only one to have gone about prickly pear cactus the wrong way the first time around. Allow me to relive that fateful day two years ago on a Malibu, California hillside where I endeavored to pick a plump prickly fruit bare-handed only to suffer the instant … [Read more...]
Adding a Wild Zing to Venison with Flavors of the Forest
If wild is a flavor, then venison is it. I can remember days not too distant when the taste of deer was too much for me—too gamey, too foreign, too reminiscent of Bambi’s mother. Enter my brother-in-law, hunter extraordinaire, and suddenly before I know it a hunk of gifted … [Read more...]
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