Shad roe is a delicacy of springtime. In the East, the shad run in early spring. Here in the West, however, the fish don’t run up the rivers until late spring. Here’s my favorite way to cook shad roe – with bacon, some onions and a bowl of grits.
I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.
Bracken fern lives all over the world. And most every place it lives, people eat it. Yet it’s recently been branded as a carcinogen. That seems to be true, but like all things, the poison’s in the dose.
Cholla buds are edible, believe it or not. Here’s how to harvest, prepare, store and eat the buds from the cholla cactus, which live in the American Southwest.
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be really tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.
Every spring I have a brief fling with my illicit lover, Amanita velosa. She is the sweetest, most lovely mushroom I’ve ever eaten, and I spend long hours looking for her. Here’s how to safely identify this mushroom, and how to cook it.
It is time to harvest nettles here in NorCal, and the first thing I make with them each year is a lurid green nettle pesto to put on pasta or mix into rice or spread on bread.
Spring is here in NorCal. Normally I feel bad about it, almost ashamed. After all, so many of you are still locked in winter, and will be for months. But this is my reality. And I embrace it. In this episode I talk about early spring foraging, the end of hunting seasons and embracing transition in your life.