Summer is the perfect time to enjoy a picnic in the sun. Next time you want to go for a picnic, grab your foraging basket first and gather your meal from nature’s bounty! We have everything you need to get started, from foraging recipes and tips to advice on preserving wild food.
Summer is here, and the days of fresh vegetables and local harvests are near. But this doesn’t mean only those with farms and gardens should feel the amazingness of picking their own crops.
Anyone can farm for a day, and then have a freezer stocked with fresh goods for the rest of the season. You don’t even need an urban garden or a square-foot window box. In fact, for all those people out there without your own gardens and without the desire to tend one ever, you can still have your own fresh food—all you have to do is pick your own.
Whether you are an expert forager or new to the skill, it’s important to understand how to store your freshly picked bounty. Alan Bergo has the lowdown on how to harvest your greens and cook them for the best storage so your harvest can stay fresh for days after being picked.
Huckleberries are a true prize for fruit foragers. Describing them as “intense, juicy, and addictive,” Sara Bir has the lowdown on where and how to harvest these little guys. And if you’re one of the lucky ones who brings home a bountiful harvest, Bir’s recipe for Buckwheat Huckleberry Buckle is a MUST make. Trust us.
Oh, honeysuckle how we love thee. Your sweet scent evokes memories of days gone by: afternoons spent lounging in the warmth of the spring sunshine, summer nights under the stars, the list goes on. If only there was a way to capture your essence so we can enjoy you more than just in passing… But wait, what’s this? A recipe that tastes exactly like honeysuckle smells? We swoon!
Many know the effects of catnip on our feline friends, but few realize that catnip has medicinal effects for humans. From stomach aches to reducing fevers, catnip is a versatile herb with many benefits. The next time you grow this plant for your cat you may end up taking a few cuttings for yourself!
If you love grilling, you probably know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables; but where do you find them? We’re here to offer some foraging tips for finding the best woods and barks to add flavor to anything you toss on the grill this summer (or any time of year). Consider pairing these tips with this time-tested and popular post for grilling the perfect grassfed steak.
In his extraordinary book, Pascal Baudar deeply explores the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” In the following excerpt, Baudar explains how to forage, and eat, cattails. Springtime and early summer are the best times to seek out this nutritious, and delicious, plant.
Did you know that more than just the seeds of a sunflower are edible? Almost every part of a sunflower are completely safe and delicious when cooked correctly.
We’ve been told to kill a lanternfly because they’re “invasive.” In reality, they are living like any other insect would. So why are they under attack?
With this recipe for a rainbow pickled veg plate, you can turn simple vegetables into a delectable dish that your guests will be craving all season long.
A forest garden provides a beautiful, bountiful edible landscape at any scale—whether there’s only a few dozen square feet or you have over an acre to spare.
