PAWPAW LOVE — IT’S THAT TIME OF YEAR + PAWPAW CHOCOLATE PUDDING RECIPE

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…….

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CHICKEN MUSHROOM — GLAD TO SEE YOU!

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.

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BLACKBERRY BONANZA Fruit Catsup Master Recipe; makes about 2½ pints (40 oz)

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/1Auh44Q

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LEMON BALM MEDICINE MOMENT

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.

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OH MY — THE WILD SALAD IS POPPING!

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….

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HAPPY SPRING, HELLO CHICKWEED! (posted on 3/20/2019)

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!

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Herbal Sea Salt Master Recipe: aka Herbal Finishing Salts

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.

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Mint Lassi Master Recipe

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.

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OSTRICH FERN = FIDDLEHEADS

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. 

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Callaloo = Amaranth = ΒΛΗΤΑ

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.

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