Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Make bread in a cast iron skillet from foraged cattail flowers to serve with a dinner soup or chili.
How to harvest cattail pollen (as well as the California native mint Monardella villosa) and make a brilliant yellow pasta with them both.
What we have been foraging in southeastern New England for the week ending 06/27/2011.
What wild edibles we have been finding in southeastern New England, and some recipes.
Several wild food items come from common cattails--pollen, cattail-on-the-cob, leaf hearts, and starchy rhizomes.
What we're finding this week growing in the wild areas of southeastern New England, and what we made with it.
Here in southeastern Connecticut, the foraging season is progressing rapidly with new edibles available every week. Peek at what we have been finding, and what we made it.
I call this Flyway Fried Rice: It is almost entirely foraged or hunted, with real foraged wild rice, bulrush shoots, black walnuts, wild onions and wild duck.