Follow me on twitter, or check here for retweets.
Here is what happened in the last week or so –
What to do with all the comfrey leaves before winter? Dry them for infusions to drink, apply as compress or bath in. Put in vinegar 6 wks.
Don’t forget the purslane. Great in salads. Also many gardens have Amaranth on their borders, tasty when cooked as a pot green.
Nala was let loose in a fenced garden. In no time she had found an ear of corn, shucked it, and was eating it cob and all. Dogs as foragers.
My apple trees at the lake are full of apples. A good year for them. Ugly and full of dips and bumps, but most important they taste great.
Ground Cherry, (Physalis alkekengi var. franchetii) nearly ready for harvest. Use for Chutneys, Salsa, like a tomatilla. Lots by my lake.about 24 hours ago from web
Made a salad from Farmers’ Market veggies, topped with grated orange and yellow carrots, flowers of Chicory, Goldenrod and Queen Ann’s lace.
Why go on about fruit trees? For some even that is radical – picking fruit from a “strange” tree. Eating what has fallen to the ground.
Wrap each pear individually in tissue for root cellar storage. Last year my stored pears were still good in February. Really good.
Haven’t yet mentioned pears. Many street trees are pear trees and the fruit is delicious. Make pear butter, slice & freeze for future tarts
Blogging about the HomeGrown Festival http://bit.ly/23eSmb I will have a table, selling cook books giving reprints of the wildcrafting blog
My foraging friend reports picking 10 pounds of tasty apples from along Eisenhower Blvd. He just made one of his wonderful apple pies. And ?
The sumac pop was OK, milder than I would like. Apparently strong flavored juice/beverage to start is important. It is a learning process.