Fresh rolls are a great way to enjoy the varying colors, textures and flavors of edible Spring wildflowers and wild greens. They can be filled with many different assortments of foraged foods. For this batch the forest provided dandelion flowers, sweet violets, redbud blossoms, chickweed, dead nettle, wild garlic greens and oxalis. Of all the flowers in these... Continue Reading →
Venison and morels are two of the most delicious foods that our forests provide. This recipe combines the two in a rich stew with layered flavors and simple ingredients. Buttery bread dumplings make it a meal...a truly divine meal. This dish doesn't lend itself to fine food photography. But, when you taste these dumplings with... Continue Reading →
Every year when summer fades and there is nothing left to be canned, I feel a compelling need to obsess over the next year's garden plans. Like many gardening freaks, I spend countless hours every fall and winter with my graph paper and pencils, plotting and calculating. When Spring returns, I usually know the precise number... Continue Reading →
If you are craving Asian food and looking for a quick meal to toss together, lo mein is the perfect dish. It can be made with thin vermicelli style noodles, but my favorite noodles for the dish are wide, flat lo mein noodles. It's quick and easy and can easily be made in 20 to... Continue Reading →
At first appearance, young sword leaf lettuce is a a pretty ordinary little loose leaf lettuce. But it is far from the ordinary salad green. It is a resilient cool weather crop; a plant of many names and many uses. With very little effort I have grown plenty of delicious sword leaf salads over the... Continue Reading →
Lemon curd is a lovely spread of British origin that is perfect on tea biscuits or simple buttermilk pancakes. It can also be used to make dreamy pies or lemon layer cakes. This treat is easy to make with only eggs, sugar, butter and lemons. The simplicity of this sublime spread makes it a delight to cook and to share.... Continue Reading →
These biscuits are made with freshly picked wild garlic commonly referred to where I'm from as wild onions. Like almost every yard in my neighborhood, we have plenty of these wild Alliums in our early Spring landscape. This recipe is a great way to use turn the weeds into something delicious. The biscuits would be perfect dinner... Continue Reading →
In early Spring most brown lawns and fields in the Southeast are littered with bright green bunches of wild Allium. We refer to them all as wild onions, but most are in fact wild garlic; Allium vineale. There are many types of onions and garlic growing in the wild, but wild garlic is the common... Continue Reading →
For many years I wanted to learn about wild foods and mushroom hunting but I didn't know anyone else in Alabama with an interest in foraging. Then I met my love, a man from the Pacific Northwest that had relocated far from his native soggy habitat to the deep south. I never even... Continue Reading →
If you are lucky enough to have a pile of freshly foraged morels sitting in your kitchen, this is the perfect recipe for you. If you don't have fresh wild mushrooms and chickweed, you can use readily available ingredients (such as store bought crimini or shitaki and spinach) for this recipe, and still end... Continue Reading →
Digging Food 