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Oct 01, 2018

Food from Fields and Forests: How to Get Started Foraging

Image: Halfpoint/Shutterstock

For my whole life, the idea of foraging has had a romance that I can't quite put my finger on. Way before it became a punchline about hyper-local hipster foodies, to be a forager was a signal of a deep wisdom about the land. To know what could be eaten was to have access to riches that were all around us. In a world beset by industrial foodways, foraging is a reminder that the world can sustain us (or at least some of us) without our machines, if we would simply let it. 

The trouble with foraging, though, is that unless you grew up in the style of Katniss Everdeen or the Girl of the Limberlost, most of the earthly wisdom and insight needed to forage well is beyond you. And this is definitely a wisdom that you need to gain through practice. Ideally, some Italian-born wood elf––someone like Angelo Pellegrini or Angelo Garro (who at least is still alive)––would appear to teach a willing learner how to gather and find and hunt out the best things available on the earth. But that's pretty unrealistic. So, the only thing to do is to just do it––after all, if we start small, build up some confidence and awareness, and then keep going, before long we might rediscover some of that lost knowledge so that we can pass it along ourselves.      

So, from the experience of one free food fan who hopes to be more, here's how to get started as a forager.

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Apr 04, 2018

How to Make a Cocktail from a Tree

During spring time, pine, fir, and other evergreen trees grow by producing new tips at the end of each branch. The new growth is a lighter, vibrant green, and you can (and should!) eat it. The tips have a wonderful citrus-y, woodsy flavor that tastes awesome in all kinds of sautes, seafood, and roasted dishes. But the easiest way to preserve their flavor is steep them gently in a syrup, which will last in your fridge for weeks. 

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Mar 24, 2015

A Helpful Beginner's Guide to Hunting and Cooking Morel Mushrooms

Gentlemen, I give you: spring. If it's not there yet, it will be. And with it, comes actual growth...not just the stuff that manages to survive over the snow covered winter (I'm looking at you, beets.)

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