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.
Beach plums are one of my very favorite wild fruits for their sticky sweet and slightly tart flavor. While much smaller than cultivated plums, they grow along coastal communities and like sandy soil.
They are at prime picking right now and make excellent jams, syrups and shrubs.
I have a number of grape-centric creations going in the kitchen, starting with the classic grape jelly. Normally, I despise grape jelly. The texture is off-putting and the flavor is too sweet. But introduce wild grapes into the mix and the results are other worldly.