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One of the greatest prizes in all of mushrooming, the cauliflower mushroom is both elusive and mesmerizing. It is the ultimate soup mushroom. Here’s how to find and eat it.
Apios americana, the hopniss or potato bean or American groundnut. It’s a plant that has fascinated me for some years, so much so that I began growing it in my garden in 2011. Since then I think I have a handle on growing, harvesting and eating these native American tubers.
Wood ducks are both beautiful and tasty; and if you know much about them, you know they love acorns above all else. So I felt I needed to make a wood duck recipe that highlighted that. Wood duck, with acorn dumplings and a winter salsa.
I hit the road again on Saturday for the final leg of my “Duck, Duck, Goose” book tour; I’ll be tour the Southwest and Deep South this time, and I will be carrying with me a stack of these homemade energy bars. In honor of my next book dinner, in Santa Fe, these are Desert Style “Clif” bars.
I call this recipe Walleye Minot because it is an ode to North Dakota, and because I caught the walleye on Lake Sakakawea near Minot, ND. Pretty much everything in it speaks to that state, which was so good to me when I visited in October.
If you want to know what I am munching as I hit the road for a very long book tour, it’s these cookies. Acorn flour makes a damn good shortbread because shortbread doesn’t really need gluten to be good. These are nutty and sweet, with a hint of vanilla and maple.
I’ve made acorn flour for years, in several different methods, and I’ve settled on this particular method — a cold process that takes a few days to leach out the bitter tannins in the acorns, but leaves them with more flavor and preserves some of the key starches in the nuts.
Wild hazel nuts are everywhere, but no one seems to be able to see them. Here’s how to recognize and harvest wild hazel nuts, which are in season right now.
The Lathyrus clan, which most of us know as wild peas, get a bad rap. But I am here to tell you that wild peas are indeed edible, contrary to what you may have heard. Here’s the science behind why.
I recently met a Tlingit Indian woman in Alaska who dried sea beans, a/k/a Salicornia, saltwort, sea asparagus, etc. and used it as a seasoning. It occurred to me: Why not take it one step further and make “sea bean salt.” Here’s how you do it.