PAWPAW LOVE STILL FLOWING + PAWPAW COCONUT PUDDINGRead More
Sweetening the air and our tongues with their alluring aroma & flavor, pawpaw fruits are ripening and falling from the trees. This native American treasure, scientifically called Asimina triloba of the Annonaceae family, is a close cousin of custard apple and guanabana, and shares their divine taste (somewhat like a…….Read More
Growing on a dead ash tree trunk about 6 feet from the ground, this chicken mushroom, also called chicken of the woods (cow), scientifically named Laetiporus sulphureus, is a choice edible if you gather it before toughness sets in.Read More
These beauties were growing on dead ash trees in a forested flood plain (now dry). So many (!) of them peeking out to see us, we left much abundance behind. And still gathered plenty to keep me busy processing for a few hours. I decided to bake them lightly coated with olive oil for about 15 minutes at 350 degrees, flipping them at about 8 minutes. Some we ate right from the oven but the majority (after baking) I stuffed into pint glass jars with a clove of garlic, a pinch of dried ginger, celtic sea salt (1/2 tablespoon per pint); and tamari, org. apple cider vinegar and org. olive oil to completely cover the mushrooms. I’ll store these in the refrigerator to savor over the next couple months.
These saprobic, white rot fungi grow in clusters off dead or living trees (in our case dead ash), see first photo above. Range: North America.
Whitish shelf-like cap can be: 1.2–4 inches across lung-shaped (hence its scientific name) to fan-shaped or semicircular in outline.
Gills: Running down the stem (if stem is present); close or nearly distant; short-gills frequent; whitish.
Stem: can be absent, a nub or very short.
For more identification info check Mushroom Expert: http://mushroomexpert.com/pleurotus_pulmonarius.html
MUSHROOM SERIOUSNESS: A mushroom mistake can be fatal. You must triple confirm your id, and with an experienced mushroomer in person, before you consume any fungi.
Having heralded that warning, what mushrooms have you been finding lately?
Grateful to the fungi!
BLACKBERRY BONANZA What a peak crazy moment in the blackberry patch. The tall stout canes bite back, pull hair, scratch skin, and prick fingers. Blackberry battle wounds; all worth it. The following catsup master recipe is an excerpt from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and illustrated by Wendy Hollender Book Link: http://bit.ly/1Auh44QRead More
LEMON BALM MEDICINE MOMENT Lemon balm (Melissa officinalis), a perennial of the mint family (Lamiaceae) with an aromatic, pleasant, floral, lemon-like flavor that is cooling, calming, uplifting, and mildly astringent. It is used in formulas for bellyaches, anxiety, hyperthyroid, colds and viruses. FYI, if you don't have a wild patch growing nearby, it is quite easy to grow, and very worthwhile.Read More
Right now these majestic native American ferns, scientifically called Matteucia struthiopteris, are unfurling in the landscape and perfect for harvesting. HOWEVER, SUSTAINABLE HARVESTING IS A MUST!!! As a rule, pick from ferns with at least 4 fronds emerging and take no more than a 1/3 of the emerging fronds. Make sure you have ostrich fern fiddleheads: look for ……Read More
These immature samaras I hold in my hand are perfect for eating, offering a sweet pea-like flavor. (Samara is the term used for a winged fruit containing one seed, also seen on Ash and Maple trees.) A native tree of eastern North America, American elms (aka Ulmus americana of the Ulmaceae family) are doing well in NYC’s Central Park. They seem to be protected from the fatal Dutch elm disease, a fungal pathogen that kills most elms before they reach maturity. It’s always a treat to walk among the grand old elm trees in this park.
Do you eat elm samaras? If yes, in addition to eating them fresh out of hand, do you have an elm samara recipe to share?
Grateful to the elms!
TODAY’S WILD EDIBLE HARVEST BASKET
Contains violet leaf and flower (Viola sororia), nipplewort ……Read More
SPICEBUSH = WELCOME AROMATIC FRIEND WHO BLOOMS IN EARLY SPRING BEFORE LEAFRead More
OH MY — THE WILD SALAD IS POPPING!
So many tender, flavorful, edible feral friends emerging into the spring sunlight right now. Taking a quick inventory: chickweed (both Stellaria pubera, and S. media), wild lettuce (Lactuca canadensis), purple dead nettle….Read More
COLTSFOOT FLOWERS, ONE OF THE FIRST FLOWERS OF THE SEASON
These are not dandelion flowers, but one of its cousins that belong to the same family, the Asteraceae family. Scientifically referred to as Tussilago farfara, translation: cough dispeller. It blooms before its leaves appear.Read More
HAPPY SPRING, HELLO CHICKWEED!
Today brings the vernal equinox (for us in the northern hemisphere) where daylight starts to outshine the dark night. Pulsing green into the landscape, our wild edible friends start poking out of winter hibernation, and guess who’s there waiting for us: CHICKWEED!
NETTLE IS UP = YES! This fiery wild edible, scientifically referred to as Urtica dioica, is a perennial of the Urticaceae family. It is a delicious wild food and potent herbal medicine — a prime example of where food and medicine meet.Read More
Herbal Sea Salt Master Recipe: Herbal Finishing Salts Makes about 3/4 cup
These zesty, pungent herbal salts can replace plain salt in many recipes and are especially tasty on salads, cooked veggies, grains, eggs, fish, roasted meats, popcorn, bread, etc. To make a delectable dipping sauce for bread pour 2 tablespoons of cold-pressed olive oil into a small saucer and sprinkle with ¼ teaspoon of Herbal Sea Salt.Read More
Mint Lassi Master Recipe
Makes 16 oz
Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.Read More
WARMING HERBAL CHAI CHICORY ROOT STYLE
Oh yes, now is the time of year when warming herbal infusions, such as this Chicory Root Chai, make everything better.Read More
WILDNESS ON THE THANKSGIVING TABLE WITH CRANBERRY BLACKBERRY RASPBERRY RELISHRead More
OSTRICH FERN = FIDDLEHEADS Here I hold the dry and spent fertile frond of the ostrich fern, the delectable fiddlehead we gather in early spring. Scientifically named Matteuccia struthiopteris, this native American perennial sprouts two kinds of fronds, the non-edible spore producing one I hold here, and the luxurious (though sterile and now gone) green one that can reach five feet in height, and whose new spring growth produces the fiddleheads we gather.Read More
Callaloo = Amaranth: Just passed a store in Astoria Queens, NY where callaloo was for sale among other fresh produce. Love seeing wild greens as part of the food offerings in urban settings.Read More