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Roast woodcock with a sweet-tart sauce of Michigan apples and Michigan-made vinegar, served on toast. It’s pure Michigan, and I wish I could get back there to hunt timberdoodles again soon…
It’s time to harvest pinon pine nuts in America’s West, and here’s what you need to know to find, pick and process your own American pine nuts.
Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
Manzanita berries are ripening all over California right now, but few know that they are not only edible, but are well worth your time to collect. The secret? Grind the dry, apple-like berries to make a sort of manzanita sugar.
Posted in Appetizers and Snacks, Berries and Fruits, Culinary Experiments, Desserts, Featured, Foraging, Recipe | Tagged baking, berries and fruits, Foraging, odd plants, sweets, wild food | 12 Responses
Grilled quail with foods from the Sonoran Desert: tepary beans, cholla buds, native onions and chiltepin chiles. The quail gets a bit of a glaze from prickly pear syrup. It’s a dish that give you a sense of place, a sense of grounding.
It’s huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.
Posted in American Recipes, Appetizers and Snacks, Berries and Fruits, Breakfast, Cooking Basics, Desserts, Featured, Foraging, Recipe | Tagged baking, berries and fruits, Cooking Basics, desserts, sweets, wild food | 2 Responses
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
When you forage, fish or hunt, it takes a toll on your hands. But in this age when we are so divorced from the natural world, so distant from finding our own food, it’s becoming ever more important to earn some of those cuts and scrapes on your own hands.