Share on Facebook
Foraging, Food, and Natural Health
More and more lately I have been “foraging” from my own backyard garden. I spend very little time maintaining it, but this year has been the most productive and successful of any garden I have ever grown.
It has been such a blessing, that I realize more and more that everyone should have something like this. There are so many health and environmental reasons to have a garden even if it’s a small patio garden on concrete like mine.
I do not buy greens, nor herbs. I also won’t buy cucumbers or tomatoes. Not even from the farmer’s market. These are things I grow myself. I am forever spoiled by the amazing taste of my homegrown produce. Beyond that, my produce is more nutritious (fresher and grown in mineral rich soil teaming with beneficial soil microbiology.)
I want to create gardens like I grow for you. Very small scale, intensive, grown with all the tricks and products that I’ve discovered over the years. Perfectly suited for folks that don’t have much if any land. When looking at my backyard, most people (including myself when I first moved in) would think that it isn’t a place to have a garden.) It’s a tiny space, all concrete, with buildings and trees limiting sun exposure. But it can be done, and done well!
So I am currently offering 2 different garden installation packages. 45 gallon smart pot and Earthbox (wicking, self watering planter box). Click here to see my prices and plans!
I am also offering site analysis, in person and email garden coaching, as well as gardening with kids. Click here to find out more.Share on Facebook
Lately I’ve been busy not so much foraging, but really enjoying the benefits of gardening and being in the kitchen. I’ve been eating so well this summer from all the fresh ingredients and Lauren’s amazing cooking, that I thought I had to share this with you. Here is just one of the amazing dishes we’ve had that I actually thought to take a picture of and write down what was in it.
organic fried chicken (chopped)
Chicaoji sauce (aka best hot sauce ever, it will change your life)
Strauss organic sour cream made into onion dip (from “100 Days of Real Food”)
garden grown sun berries
garden grown golden berries (cape gooseberries)
garden grown blue dwarf kale salad
garden grown cucumber (peeled)
homemade organic corn tortillas chips (broken)
organic sunflower seeds
organic roasted cashews
high quality early press olive oil
organic coconut oil
garden grown gotu kola leaves
garden grown malabar spinach leaves (baby)
garden grown johnny jump-up flowers
Celtic sea salt
organic black pepper
toasted sesame oil
organic black sesame seeds
organic onions finely chopped
Braggs apple cider vinegar
organic fresh lemon juice
Of course reading about it doesn’t come anywhere close to actually tasting it. Nor does my not so well taken photograph. So we’re doing a picnic class while the garden is still very active, and of course some foraged foods will be in there, too.
Picnic Lunch and Learn — September 13, Sunday, 11:30am-2:00pm. Join Kevin Feinstein and Lauren Henry for a food walk and picnic lunch. We’ll go on a small tour of the local open space, and continue this food exploration into the garden. We’ll conclude with a picnic including locally sourced, foraged, and garden grown foods. The menu will be emailed to you closer to the time of the class. Think Marin Sun meats, garden cole slaw and salad, green smoothie popsicles, and elderberry dessert. $50 per personShare on Facebook
We’ll start the Edible Wild Plant Foray as usual in the open space, learning about what is still growing there in the dry season. We will then spend the second half of the tour in the large semi-wild, permaculture style, food forest inspired, mega diverse garden! Taste and learn about unusual fruits and veggies, learn about wicking beds and my style of gardening, forage for delicious edible weeds, see the baby chicks and the black soldier fly bin!
Share on Facebook
This Sunday, June 14, 2015, from 10 am until noon, I will be offering a 50% sale on my Edible Wild Plant Foray class. When registering through EventBrite, simply add the promotion code: FERAL and receive 50% off the price of the class.
The class promises to be one of the best, with wild artichokes, wild radish pods, mallow cheesewheels, and an assortment of wild plums and other possible fruits!Share on Facebook
My new book, Practically Wild: Food and Health Through the Eyes of a Modern Forager, has been released! Currently it is only available by ordering here (click “add to cart”) — or in person such as in one my classes or talks.
This book has proven difficult for me come up with a concise description of its subject matter. I like to say it’s my 15+ years of research into food and health. It’s a deliberate hodge podge — its subject matter is very broad. It’s stuff that I think we all should know as humans on planet Earth today. When I started my journey over 15 years ago, I was just finding out how we were doing everything catastrophically wrong in regards to food, health, and the environment. After having digested that and my life changed forever, I realized that what I needed to figure out was how to do it the right way. So Practically Wild is that research essentially distilled into a need-to-know, easy to understand format so that everyone may share in the knowledge I’ve gained about these subjects. If we realize that our global culture is doing it way wrong, which is widely understood by now, this book is my attempt to show us how to do it right, based on my experience, observations, and ongoing research.
Over 15 years of food and health research condensed
Guides to understanding plants and mushrooms
What kind of food to eat, water to drink
Personal stories from Kevin
Gardening Tips and Advice
Share on Facebook
It’s spring and there is so much potential. It is my favorite time of year. And although Efishent Foods will grow year round in a Bay Area greenhouse, and have produce available all year, — even some tropical and warm season plants in the winter! — spring still is important to get started on a project like this. The summer simply has more sun and that is why for us it’s still “the growing season.” We launched our Kickstarter campaign for this very reason when we did. We really want to get growing as soon as possible –it’s April and we don’t want to miss our window.
We only have 12 days left and we still have a long way to go. We can’t do it without your help! Please contribute or spread the word!Share on Facebook
Feb 24th, 2015 by feralkevin
About the book:
Practically Wild: Food and Health Through the Eyes of a Modern Forager is a distillation of my 15+ years of research and experience with food, health, foraging, gardening, and a host of other related topics. I wrote this book for folks that want to know more about their food and how to think about health but don’t have the time or ability to follow up on this themselves. In this book is the knowledge and practices that have transformed my life (and continues to do so.)Share on Facebook