Foraging

How to Harvest Hazelnuts

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.

Salmon and Trout

Butter Poached Salmon

Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously good.

Foraging

The Myth of the Poison Pea

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.

How-To (DIY stuff)

How to Make Green Salt

How to make green salt, salt from salicornia (sea beans, sea asparagus, pickleweed, saltwort) at home. It's easy with a dehydrator.

French

French Fried Frog Legs

We had some epic frog gigging last week up at Lake Tahoe. Yeah, I know, not a place you'd associate with hunting bullfrogs. But that just made it more fun. And once we got 'em, I just had to cook the frog legs in the classic French method. Call me a frog, eh?

Preservation Recipes

Sicilian Dried Zucchini

This is my favorite way to eat zucchini: It's an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint. I grow zucchini almost solely for this recipe.

How-To (DIY stuff)

How to Clean a Frog

If you have bullfrogs near you -- and chances are you do -- you could do a lot worse than gigging yourself a bunch of frogs for dinner. They actually do taste a little like chicken. But how to go from slimy frog to yummy frog's legs? Here's how.

Fish

Linguini with White Clam Sauce

No matter if you are foraging, fishing or hunting, everyone wants a bonanza. Well, I had a day like that last week clamming with fellow forager Kirk Lombard. And when it was over, there was really only one dish I could make: Classic pasta with white clam sauce.

Sweet Things

Gooseberry Sorbet

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.

Berries and Fruits

Foraging for Gooseberries

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.

Venison

Marinated Venison Kabobs

Chunks of venison marinated in North African harissa and skewered with vegetables. Grilled right, this is about as good as it gets for a summertime dinner of wild game.