Spring has finally sprung – at least clock-wise – and I could not be more excited! Last week, I took a quick trip to Charleston, South Carolina. The south welcomed me with it’s magnolia trees and red buds in bloom
In the winter and spring time, both black and yellow birch trees harness beautiful flavor in their tiny little branches – peppermint. How do you know if you have found black or yellow birch?
If you have spent any time walking along the coast of New England you have undoubtedly encountered the common periwinkle (Littorina littorea) clinging to the bottom of rocks in inter tidal zones. What you may not know is that these rather prolific snails are invasive to our waters.
Winter weather has finally hit New England with recent snowfall and below freezing wind chills. And while the forest and field edibles have gone largely dormant, there are still plenty of wonderful wild food environments to explore.
It’s that mad scramble between Thanksgiving, Christmas, Hanukkah and the New Year. We have made it through Black Friday, Small Business Saturday, Cyber Monday & Giving Tuesday. But have you heard of Walden Wednesday? Or, Thoreau Thursday? No…? Ok, I may have totally made them up.
Thanksgiving is just around the corner. And, while everyone is busy finalizing guest lists, shopping for the perfect turkey and coordinating cooking duties, I wanted to share one of my favorite recipes that is guaranteed to wow your friends and family this holiday season – pickled jerusalem artichokes!
Before the tree syrup tapping, winter tea mixing and general dormant distresses of full winter are upon us, I invite you to enjoy the last of our fall months outside. For my November forages, I wanted to add additional aspects – tastings and workshops – that I am hoping will both intrigue and encourage you to experiment throughout the winter months.
It’s officially apple picking season! While most in New England may be heading to their local apple orchards for cider donuts (omg my favorite!) and their $40 bag of apples, may I suggest a fun family forage that is totally free? Crab apples!
It’s soup season! With nighttime temperatures creeping downward, it’s the perfect time to tuck in and make some delicious mushroom soup. Earlier this week I was lucky enough to harvest a perfect 2 pound chicken of the woods.
It’s officially fall my friends – harvest time for farmers, squirrels and foragers alike. From fruits and nuts to fungi and herbs, a wide variety of delicious wild edibles are prime for picking right now.