- Wild Game
Berries and Fruits
First off, did you know that coffee comes from berries? Probably. Now, did you know that there’s a California coffeeberry? Probably not. Actually, there are several varieties. And yes, you can make your own coffee from them. And yes, it’s really good!
Elderberries are in season here in California, and one of my favorite ways to enjoy them during our hot summers is in ice cream. Here’s how to make it.
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.
Gooseberries are among the tartest, most aromatic of all our berries. No matter what variety you find, grow or buy, you can make a pretty sorbet from the juice of the berries. Perfect for a hot summer dessert.
Ah, the gooseberry, an unloved berry if there ever was one — especially here in North America. We have more than 100 varieties here, yet few people, even foragers, both with them. Pity. Here’s what you need to know to gather ye gooseberry in style.
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Behold, one of the most vividly beautiful recipes I’ve made in a long time. Salmon Swedish style, with vattlingon. It screams Christmas, right? Wrong. This dish can only be made in springtime. Read more to find out why…
Posted in Berries and Fruits, Featured, Fish, Foraging, Northern European, Recipe, Salmon and Trout | Tagged berries and fruits, German and Scandinavian Recipes, preserved foods, salmon, wild food | 8 Responses