When you’ve invested hours foraging for wild mushrooms it’s hard to give up even an ounce of your harvest. But not every mushroom you bring home is tender enough to eat as is. Let’s say you hit the oyster mushroom mother lode and you’ve already cooked with or preserved all the tender caps. The solid stems feel too dense and…
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I got a message from a friend this morning (thanks, Bill), saying he was going to make Japanese knotweed wine. He found my recipe on an old website, which made me realize I should update that and move it here, so all the world can find it easily. I love knotweed wine for several reasons: the flavor is excellent Japanese…
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If you get my newsletter, you already know I have a new book coming out on March 23. That’s right, in less than two weeks, The Forager’s Pantry will be available world wide and I couldn’t be happier. (Well, ok, I could be happier if, say, the pandemic were over, if all the abandoned cats and dogs in the world…
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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 coconut ball. There’s nothing processed…
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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 anyway), you can unleash your…
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A podcast about plants with Ellen Zachos and C.L. Fornari