- Wild Game
There’s a lot of talk out there about people overharvesting ramps, the most dominant wild onion in the East. Some of that talk is true. Here’s how to responsibly harvest wild onions of any sort, as well as how to prepare, store and preserve them.
Morel hunting the way I do it is a lonely affair. Miles walked in a beaten, burned landscape. A morel here, a morel there. It’s not the bonanza of a big burn, but I wouldn’t give it up for anything.
Catching the ephemeral fiddlehead is a tricky business, and I find that pickling them is a great way of preserving this zephyr of spring. This is an old-style brine pickle, lacto-fermented with no vinegar.
Who doesn’t love pierogi? I mean really. Little pockets of goodness, boiled briefly then fried and served with caramelized onions, sour cream and dill? Heaven on a plate. I made these with wild mushrooms, but any mushroom will do.
The wild waits for no one. You must be out there all the time to catch the moments that Nature releases her bounty. Sometimes you have months to play, sometimes weeks, sometimes only days, or even hours.
It is a perilous thing, this wild diet of mine. Twice this week I’ve eaten known edible plants that have similarly looking cousins that happen to be lethal. Even after all these years, it still gives me a bit of a flutter. But perhaps that’s as it should be.
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.