In these strangest of days, you can find solace and sustenance right in your own yard. Here’s how to identify many edible weeds that live all around us.
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I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I’ve ever made. I used to like gizzards. Now I love them!
Fennel, also known as anise, is one of my favorite vegetables. It also happens to grow wild around here. Summer’s the time to collect wild fennel pollen as well as the plant’s delicious green seeds.
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.
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.
This year my garden will be different. This year, instead of cabbages and tomatoes and melons, I will be growing orach and yampa and ramps. Gardening meets wildcrafting.
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.
Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.