Growing garlic is something that is fairly new to me, so, I am far from an expert. But, over the last 2 years I have learned plenty about my favorite little Alliums. Mostly, I've learned what not to do with garlic and how not to braid it. I grew garlic for the first time last... Continue Reading →
Pickled peaches have me dreaming of Thanksgiving in the beginning of June. If you have never had a perfectly pickled peach grace your holiday dinner, this probably sounds bizarre to you. But, these sweet, tart, and lightly spiced treats are the perfect accompaniment to salty ham, cornbread dressing, or roasted turkey. We love them in the... Continue Reading →
Chanterelle season in Alabama is hot, sticky and full of deadly creatures. How do you know when to search for chanterelles in the South? When the daytime temperatures are in the 90s, it storms almost every day, and the humidity is so high you feel like you are in a steam room when you walk... Continue Reading →
My sister's first patty pan squash and our first chanterelle mushrooms of the year, both made their way into my kitchen this weekend. I was thrilled to create a dish using these together because they are two of my favorite Summer ingredients. I loved the flavor of the sweet patty pan squash combined with the salty prosciutto and... Continue Reading →
Pasta made from poke sallet is one of the most beautiful foods I have ever created. The flavor of the poke was present but mild, unique, and lovely. I had the idea for making this pasta while processing the first mess of poke that I had picked this year. I was admiring it's bright green color when I decided to put... Continue Reading →
Poke sallet, Phytolacca Americana, a weed that is both feared and loved by many Southerners, was the first wild green I learned harvest. I had been hunting mushrooms for years, and had always wanted to forage for edible plants as well, but I was hesitant to learn without the help of an experienced picker. Well, In the south,... Continue Reading →
Guest Blogger: The Snake Method for Smoked Top Sirloin Roast I Love Meat! Plucking delicacies from the garden, field and forest floor is an unparalleled past-time. But cooking meat outdoors is the lifestyle that I was born to live.
Foraging for wild foods is a way to be more connected with our beautiful planet and the source of our foods. It is probably fair to say that most foragers are health-conscious, organic-minded and somewhat "crunchy." I definitely am. I buy organic whenever possible, stock our freezer with wild game or locally grown meat and... Continue Reading →