gelatin leached on the left, jar leached on the right I’ve been acorn-obsessed for the last few weeks, getting ready to teach a Cooking with Acorns class at the Midwest Wild Harvest Festival. We’ll be working with both hot and cold leached acorns, and I’ve been preparing batches of acorns, processed every which way, to bring with me. Note: This…
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If you’re someone who likes a perfectly groomed garden, I’m going to save you some time: stop reading. But if you’re someone who likes to enjoy both the beauty and the flavors your garden has to offer, then you’ve come to the right place. Rose hips are not only attractive, but also tasty and nutritious. Depending on where you live,…
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I first ate clafouti on vacation in France, in the middle of cherry season. Everywhere we went, cherry clafouti was on the menu. I’d never heard of clafouti (and I had to be told how to pronounce it: klah-foo-tee, with the accent just barely on the last syllable), but I’ve never been afraid to try a new dessert. I fell…
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Did you know that black raspberries and blackberries are entirely different fruits? Both are cane fruits, producing berries on thorny, arching stems (called canes). Both are members of the Rubus genus, which also includes raspberries and wineberries (and dewberries and boysenberries and cloudberries, among others). And all bramble berries (Rubus species) are aggregate fruits. Each bump on the berry is…
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You know how mothers aren’t supposed to have favorite children? (But we know they do, right, Mum?) Fortunately the same rules don’t apply to foragers. I’m often asked what my favorite wild edible plant is, and I don’t hesitate to answer: milkweed. Milkweed is an edible superstar in my book, providing four edible parts: shoots, flower buds, flowers, and immature…
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