If you forage for wild greens, you probably already know how to blanch and freeze. It’s the best way to preserve your leafy harvest, maintaining both the color and nutrition of the plants you’ve picked. If you’re just starting out, this is a preservation technique you’ll use time and time again. And thanks to Harold McGee and his fantastic book…
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They don’t call it mushroom hunting for nothing. While mushrooms may be perennial, they are never predictable. That’s part of what makes it so darned exciting. When you hit the mushroom jackpot, you could easily go home with 30 pounds of choice fungi, in which case you better know how to preserve your mushroom harvest! Mushrooms are highly perishable, and…
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I was in the middle of writing a post about Concord grapes, when I realized that anyone serious abut making quantities of fruit juice probably needs to know about one of my favorite tools: a steam juicer.
I used to think prickly pear cactus (Opuntia species) only grew in the desert. Now I know better. Different species of this highly adaptable plant grow all over the world, and I’ve foraged them in Wisconsin, Kentucky, New Hampshire, and Jerusalem. Foragers appreciate this plant for more than just its good looks and formidable defenses.
I admit, I’m a little obsessed with lamb’s quarters these days. It’s hard not to be. They’re so abundant and tasty. It’s easy to harvest enough for 10 – 12 meals in less than an hour, then blanch and freeze the leaves to use as wild spinach all year long. After processing my last batch, I was ready to throw away the…
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