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It is spring here in NorCal, and I am not ashamed to say that. I’ve been running Hunter Angler Gardener Cook for more than eight years, and in all this time I’ve felt keenly aware that my spring here in Sacramento comes weeks or months before it breaks where most of you who are reading this. So for all these years I have largely held off talking about my spring in deference. But this year, hunting season felt so long, I had to get out there into the green — and I felt so moved by my little foraging trip that I came home and recorded this week’s podcast all in one take.
This week’s episode is all about early spring foraging. Looking for the first greens, the earliest spring mushrooms, that sort of thing. But it is really about embracing the transition. I spend months and months chasing God’s creatures from Labor Day until the end of January, and when it all ends I find myself yearning for green. And that’s just the overt, mechanistic way I scratch that itch. What I am really talking about is embracing all forms of transition — in jobs, relationships, phases of your life.
Here are some blog posts that you can read to get more information on this week’s episode:
- Foraging for early spring wild greens, like dandelions, wild lettuces and chicories.
- How to identify and harvest miner’s lettuce, the West’s gift to salad greens.
- Identifying the potentially scary Amanita vernicoccora, which is not for beginners…
- How to harvest and process stinging nettles, springtime’s superfood.
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That should get you started. Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!
I recently started listening to these podcasts and I have to say that I absolutely love them! They are so full of interesting and helpful information. Keep up the great work, Hank!
Hey Hank,
Loving the podcast series. Was listening to the Spring episode today. Must say I’m jealous. It’s a balmy 19 degrees in York, PA today. Keep up the awesome work. Wouldn’t mind longer episodes though, seems like your just warming up when they finish. Anyway, big fan. Keep the podcasts coming.
-Adam
Great podcast Hank. Living out east, after growing up in B.C., makes me miss things like miners lettuce.
Really have to back up John Smalldridge on how impressed I was on your amanita decision ( we both follow the same wild mushroom site).
Unlike you two I’ve never, even after solid i.d.s, tried amanitas. However your description of the steps you took are admirable. Definitely a worthy guide to those who wish to try a potentialy fatal meal.
As you mentioned, in your mushroom podcast, always better to “when in doubt throw out”.
Loved this podcast episode about transitions. I also listened to it right after I’d picked a beautiful bunch of miner’s lettuce, so it fit my mood. We are indeed fortunate here in Northern California.
But even in starker climes, nature often surprises. I was just in the Rocky Mountains, hiking among all the winter-dead plants, when I stumbled on a giant Juniper loaded with berries. Just what I needed for my homemade infused gin! It seems there’s always a gift out there if you look for it.
Mr Shaw, I really liked this edition of the podcast. It reminded me of the changing seasons of fishing. How one species shows up for a few months (shad) only to disappear and be replaced by a different species. Also how the mushroom species moves from oysters in winter, to chickens in spring, to chanterelles and black trumpets in summer, to honeys, hedgehogs, and boletes in fall. Thanks also for sharing that even seasoned mushroom foragers will not eat what they are not 100% sure of. It took me a few years to get to know Amanita jacksonii enough to actually consume it. Great podcast!
I can’t beleive it took me this long to find you. Love your camios on Meater. Will be following your podcasts and website. I got a question from your first podcast (and I will be trying the kelp pickles) but could you expand on the muscles. I go over to Patricks Point every summer with kids and hit the beach always wondered why we don’t eat them but never knew what you could pick and eat. Thanks