Tag: foraging

Holiday Cooking with Pines, Spruce & Firs

  From firs to pines to spruces– these favorite evergreens adorned many homes for the holidays with their fragrant boughs. Now that the holidays are over, it’s time to take down the trimmings– but wait! The boughs can serve an additional purpose: Before directing that greenery out to the compost or to the curb for recycling, …

Wild Flavors of Thanksgiving: Chestnuts

In Michigan and across much of the Midwest it’s a SNOW DAY! The snow out my window already blankets the ground with drifts in some areas over 2 feet deep! This makes me glad for the season’s harvests that already are packed away in my pantry for hearty winter meals — the acorn flour, the fruit …

Wild Apples, Forgotten Harvests & ReWilded Pies

A recent walk around my favorite farmer’s market led me to discover an abundance of wild and feral apples. I am one that is know to snack off trees and pluck greens from the ground as I go about my day, so stopping down to taste one of the abandoned beauties didn’t surprise my companion, …

Nutritious Nettles: A Foraged Risotto Recipe

While on my run last Saturday, I was delighted to discover these tiny shoots of nettle (Urtica dioica)!!  I found myself stooping down to snack on them fresh with complete disregard to the tiny sting, enjoying the nettle’s flavor that I haven’t enjoyed fresh since last fall! I think my running buddies thought I was crazy… Hands down, …

On a plant writing sabbatical…

Headed across the Midwest, with my camera and laptop in tow. Destination is Big Sky & Jackson Hole for a writing sabbatical, working on my next book — “The ReWilded Kitchen: A Forager’s Guide to Edible & Medicinal Plants of the Midwest” (Timber Press, 2014). Here, I stopped just outside of Gary, Indiana off of …

Weedy & Edible: Garlic Mustard

What is the adage, “A weed is a plant that is growing where you don’t want it?” Abundant in areas of disturbed soil – at the forest’s edge, along roadsides, and on river floodplains – the Garlic Mustard (Alliaria petiolata, Brassicaceae) is deemed by many as a noxious, invasive species, choking out native vegetation and spreading wildly across …

Wild Leeks: A Tasty, Precious Sign of Spring

Spotted: Wild leeks, Allium tricoccum Regionally, Wild Leeks are distributed as far east as New York State and through Canada, west into the forests of Wisconsin and Minnesota and south into Appalachia. Here in Michigan, the Wild Leeks (or Ramps are they are also called) are plentiful in the Beech/Maple woods along the rivers and on …

Wolf Moon’s Winter Woodland Plant Medicines

The light of the shining January Wolf Moon falls onto the crisp, glimmering snow crystals of the Michigan Winter Woods.  Winter is at its peak — the smell of cold, crisp, harsh air reminds us of the scarcity of the dark months. But even in the depths of winter’s darkness, nature offers us healing winter remedies …

“Chestnuts Roasting on a Open Fire”

… A holiday mantra that hits the airwaves at Thanksgiving and then repeats on loop through the December holiday madness. We hum the tune, but have you ever added chestnuts to your table during the holiday? The chestnut is a pretty amazing food, filled with protein, minerals and vitamins and energy in fact, if ever …

The Pot Stirrer’s Broths

Nourish. Food is the mortar for our castle’s walls and is a key element in warding off and rebounding from illness (more on the castle as metaphor for immunity in another post). Winter is a good time to slow down and think through how you are feeding yourself. Quality and habits matter for not only …