Love capers? Unopened dandelion buds make a great substitute for the real thing! Pick buds that are tightly closed and closest to the ground. Avoid those whose stems have already started to form, they won’t taste as good.
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!
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.
If you came out to foraging with me this past year, either on a private tour or public event, you may have noticed a tall, slender gentleman sticking to the back of the pack, quick with a silly sounding laugh and always holding a small camera in his hand.
It’s mid-November and after a truly epic 2023 mushroom season, the fields are calling to me again. I just adore the cyclical nature of foraging. As soon as one thing ends, another is ready for harvest. Spring greens are back up along roadsides and wood edges – bittercress, garlic mustard, wild onions and more!