Into a large vitamix blender I added: — a whole lot of fresh garden cilantro with juicy stalks — about 5 or 6 whole chard leaves fresh the garden, green, ruby, and yellow — about 5 or so dark green dino kale leaves — a whole head of an heirloom lettuce from the garden — […]Share on Facebook
Category Archive for 'wild food'
The long awaited E-book, Crash Course in Wild Mushroom Foraging , is now available for download! Applicable to most of North America if not beyond, this guide is designed to be for the beginning mushroom forager — the guide I wish I would have had when I first started to learn about wild mushrooms. 64 […]Share on Facebook
The hills are green, and the thistles are bursting out. Not too long ago, I was walking barefoot on the young winter grass and eating baby thistle sprouts. In a few short winter months, those same sprouts have turned into formidable plants, 2-4 feet high covered with sharp prickles (thorns, spines). They have sent up […]Share on Facebook
This year the mighty Valley Oaks, (Quercus lobata), are taking a rest from acorn production. Last year we had a bumper crop, or a masting, where it’s acorn foraging heaven. This year virtually zero acorns are being produced. I’ve found acorns on only a few trees, and most of them are full of worms (weevil […]Share on Facebook
Perused one of my local wild spots yesterday, with an eye out for the surplus. I’m looking for things whose cup overfloweth, if you know what I mean. So at this time, mostly overripe (we got about 1% of the harvest) wild artichokes (Cynara cardunculus) open up into these amazingly beautiful flowers. They are covered […]Share on Facebook
Cynara cardunculus, or artichoke thistle, is the wild version of the commerical artichoke. But get this, they taste the same, and have delicious hearts, but they are armored with thistle spikes. Considering eating a whole artichoke down the heart is a slow food and fun ordeal already in our culinary traditions, then why should adding […]Share on Facebook
Cleavers, beastraw, Galium spp. are edible plants in the madder or coffee family. (Noni is also in this family and you can see the resemblance in structure!) They have these velcro like leaves and stems that stick or “cleave” to you. And to everything else, too. While out on this now fabled winter chanterelle hike, […]Share on Facebook