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Category Archive for 'ethnobotany'

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 — […]

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  If I had to name this recipe it would be “spring cilantro mango”.  Or what about “cilantro mango tango”? In a large vitamix blender I put: — Fresh picked cilantro — leaves, stalks and several fresh “tips”, where it’s light green and juicy (where the plant is starting to send up its flowering stalk). […]

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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 […]

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You roast them until dark brown, almost black. Like dark roasted coffee or dark chocolate. They contain caffeine like stimulants and an extraordinarily rich flavor profile. They are related to avocados, in the Laurel or Lauraceae family, and their fruit when fully ripe can be eaten like an avocado. The leaves, although 3 times as […]

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Acorns leached whole

John Farais, a chef specializing in Native American cuisine, has discovered a very cool way to leach these Valley Oak acorns to make them into edible acorn flour. I suspect this will not work for the higher tannin Live Oak or Black Oak (these acorns are yellow fleshed) as there wouldn’t be enough surface area […]

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We in the Bay Area home of the Valley Oak (Lafayette/Walnut Creek area), are in a dire situation. We have a week or two to harvest all the acorns fallen off this year’s bumper crop. Seriously, each and every acorn is crying out to us as we literally walk and drive on them and throw […]

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If all the acorns around you have got your feeling a little squirrely, here’s the short, short version of what you can do: If you have Valley Oak or similar acorns (they are cream colored “white” as opposed to yellow), crack them easily with a nutcracker or a rock against a hard surface. Grind them […]

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Alright, this is not the place to talk about how the standard lawn is a major contributor to ecological devastation worldwide.      You probably wouldn’t be reading something called FERAL if you didn’t already know that.   I recently came across a front lawn which was made of yarrow (Achillea millefolium). I’m sure it needs no more […]

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I have a huge crop of wild oats standing in the open space around me. Does anybody have any idea what to do with them? The husk seems mighty. I recently learned from Green Deane that some East Coast natives used to grind the nuts of Prunus species (there, the Chickasaw plum) with the fruit, […]

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Please go to Ideablob and vote for my idea! Especially if you want me to keep on being Feral and making videos and writing posts! Feraltopia: An Ethnobotanical Park Feraltopia aims to provide a place for foragers to gather and interact with wild plants and mushrooms. It also serves as a primitive campsite in which […]

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