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New England Foraging Adventure – Part I
Garlic mustard, busy invading “There’s a reason why the pre-Columbian population of Colorado was low,” wild plants author Sam Thayer once wrote me, referring to the relative lack of edible wild plants...
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More Whitetop Kitchen Experiments
Whitetop flower bud clusters, used as a substitute for broccoli. The one nice thing about invasive, edible plant species is that there are more than enough specimens available for kitchen tests, and...
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Wilted Wild Greens with Lemon & Chive Flower Buds
Wilted wild greens with lemon juice and sweet wine, mmm. A simple plate of wilted greens, kissed with fresh-squeezed lemon juice and a dash of sweet wine—doesn’t that sound wonderful? I daresay this...
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Wild Greens & Potato Pie with Kochia
Wild greens and potato pie–great for dinner, even better for breakfast! Contains wild mustards and kochia greens. Photo by Gregg Davis. I’m having wild greens and potato pie for breakfast again, as I...
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Seaweeding the Eastern Shoreline
Irish moss (Chondrus crispus), top right, and a species of sea lettuce (Ulva), collected in Old Lyme, Connecticut. My parents shot me quizzical looks last summer when I announced my plan to gather...
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Snowboarding, Nettles, & Jerusalem Artichoke Bouyah
A hearty soup to weather the weather. The rich bone broth includes stinging nettles pot likker and Canada thistle tea. My friend’s husband tells tales of growing up in northern Wisconsin next to the...
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Spring is Japanese knotweed season
I’m breaking my fast this morning with stewed Japanese knotweed and peaches over Greek yogurt, topped with homemade granola. It’s a surprisingly nice combination—and beyond that, it’s very simple to...
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Eating nodding thistle stalks
On Saturday I stopped by my sister-in-law’s house, where I was persuaded to help weed her hillside of invasive nodding thistles (Carduus nutans). I didn’t mind because several days of rain have left...
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