You know how when you’re watching a movie after supper and you’ve already had dessert but you really want something sweet? Just a little something, not a whole pint of salted caramel ice cream. Something to nibble on that won’t make you hate yourself after you’ve nibbled on it. I give you the no-bake carob …
Happy Hannukah, Merry Christmas, Happy Kwanzaa, Fabulous Festivus! For those of you who appreciate a tasty adult beverage, I’ve got good news. I’ve just published a new online course: Homemade Craft Cocktails: from Garden to Glass. For less than the price of a single craft cocktail at a fancy bar (which is probably closed right now …
I almost always prefer to accentuate the positive, but when I come across a technique that doesn’t work, I feel like it’s my duty to save you the time and aggravation of figuring it out for yourself. After reading several recipes that recommended using whole autumn olive fruit (aka silverberries aka Eleagnus umbellata) I decided …
Many foragers are also gardeners, and as one such forager/gardener, I only grow plants I can also eat. Most passers-by wouldn’t recognize my garden as edible, and that adds to the fun: I have a secret only other foragers would understand. I love seeking out ornamental edible plants that feed both body and soul. It’s …
If I were a farmer I might curse this invasive plant. But as a forager, I look forward to its generous annual fall crop of fruit. Autumn olive was brought to the U.S from Japan in the 19th century, and it did so well here that in the mid-1900s the U.S. Soil Conservation Service recommended …
Drying is one of the easiest and least expensive ways to preserve your herbs, fruits, and mushrooms. Dried harvests are easy to store (no freezer space required!) and don’t heat up your kitchen in the middle of summer, like canning does. So if this has been a banner year for wild garlic or blueberries or …
There are multiple species of wild asparagus that grow worldwide, but in the United States, you’ll forage for Asparagus officinalis, the exact same asparagus you pay big bucks for at the grocery store. Technically it’s a feral species. Animals eat and spread asparagus seed, helping the plant escape cultivation. Whether cultivated or feral, asparagus is …
Winter isn’t the most productive time to forage where I live. On a February visit to NH, I was able to score some fresh wintergreen, which I brought home and turned into an extract. I love the flavor of wintergreen (think teaberry gum) but it isn’t always easy to use in food and drink. I …
Yucca flowers are perfect little bite-sized packages, so why not fill them with something delicious? Start with a cream cheese base, then add your choice of flavorings.
Spring is just around the corner. Actually, it started yesterday, but I woke up to freezing temperatures this morning so it doesn’t feel very spring-like. Nonetheless, this time of year I start thinking about Japanese knotweed, one of my favorite wild edibles. Its pink color and tart flavor make it the perfect ingredient for a …
