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While I always knew daylilies were edible, I had no idea they were so delicious! We gathered a bunch on my trip to New England last week and they’re so good I may grow them as a food crop.
As my book manuscript comes into shape, I find myself referencing a stack of foraging books several feet high. As it happens I often get asked about my go-to foraging books. Here are my favorites.
One of my favorite things is to gorge on a fresh, seasonal ingredient when it’s abundant — in this case porcini mushrooms. We ate them in a salad, grilled, pureed with venison, and in porcini ravioli.
About a year ago I bought some spring porcini mushrooms and wondered aloud if I’d ever get the chance to hunt them with someone who was good at it. I got my wish.
Onions, in some for or another, are available all year long. They are the supreme storage vegetable. So why even bother to pickle them? Pickled onions are tasty, that’s why!
We finally found morel mushrooms, and I like nothing better than to combine them with venison and fresh fava beans. So we went on kind of a morel-fava-venison bender…
Want to learn how to hunt but haven’t the faintest idea how? This should help get you started – but you need to begin your journey soon, as hunting season will soon be here…