A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Salmon with avocado salsa. This is chinook salmon, California style. Simple. Easy. Fresh.
I hand harvested a bit of wheat recently. The process made me realize how much we ignore the grains that sustain us.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.