-
Foraging in the Garden - Using Lilac Blossoms to Make Extract
Lilacs, found in moderate climates around the world, are known for their heady fragrance and variety of colors from deepest purple to palest pink, yellow, and white.
https://thecookscook.com/columns/now-forager/foraging-in-the-garden-lilac-blossoms-for-making-extract
-
Spring Greens and Hortopita
Years ago, before I was a forager, I visited Crete with my parents in early spring. As we approached the entrance to the Samaria Gorge we saw that the fields were full of people picking something.
https://thecookscook.com/columns/now-forager/spring-greens-and-hortopita
-
Spring Foraging in New England
As a native New Englander, and having lived all my life in this small corner of the world, I’ve experienced every variation of every season, from desert-like summertime heat waves to winter temperatures that rival those in Siberia.
https://thecookscook.com/columns/now-forager/spring-foraging-in-new-england
-
On Foraging for Friends and Fungi
This winter, when he’s not working, my husband Clay heads out nearly every day to hunt. Sometimes he goes twice a day. We’ve taken the stance in our household- well, honestly, it’s mine, not his or the dog’s — that we’ll try to limit our meat consumption to what we can harvest...
https://thecookscook.com/columns/now-forager/on-foraging-for-friends-and-fungi
-
Make Wild-Foraged Mead Like a Viking
Mead — quite possibly the world’s oldest fermented beverage — is at its core simply fermented honey and water. It can be much more than that…much, much more.
https://thecookscook.com/columns/now-forager/make-wild-foraged-mead-like-viking
-
The Waiting Game - The Cook's Cook
I remember as a small child being strapped into a red jogger stroller at the crack of dawn at our family’s house on Cape Cod, Massachusetts, and embarking on walking adventures with my Gram, my aunt, and my mom.
https://thecookscook.com/columns/now-forager/the-waiting-game
-
In Search of Seaweed
My desire to live by the ocean led me to my desire to harvest seaweed.
https://thecookscook.com/columns/now-forager/in-search-of-seaweed
-
White Truffles
My husband, Clay, has a recipe for squirrel potpie. And there’s a funny story that I like to tell about Clay when we’re not in polite company that involves him making and eating that potpie the night before meeting with a nutritionist to discuss his diet.
https://thecookscook.com/columns/now-forager/white-truffles
-
Acorns for Bread & Breakfast - How to Eat Them Safely
After removing the tannins, acorns can be crushed to flour and used for baking.
https://thecookscook.com/columns/now-forager/acorns-bread-breakfast-eat-safely
-
Foraged Syrups, Sweet and Wild
Syrups are an easy way to preserve your wild harvest, and once made, they’re very versatile. Use them as cocktail ingredients, in marinades, over ice cream, or on pancakes. Making foraged syrups lets you enjoy the peak flavor of these wild ingredients all year long.
https://thecookscook.com/columns/now-forager/foraged-syrups-sweet-wild
-
Drinking In The Fall - Foraging for Herbal Teas
Yes, even your sense of taste can enjoy the change of seasons!
https://thecookscook.com/columns/now-forager/drinking-fall-foraging-herbal-teas
-
Finding a Closer Connection with our Food
With the pace of life so frenetic in our technologically-connected world, it is becoming increasingly important to take time to slow down when we can.
https://thecookscook.com/columns/now-forager/finding-closer-connection-food
-
Making Capers from Nasturtiums in Zambia, Africa
In our little part of the Zambezi Valley, a few miles upriver from Victoria Falls in Zambia, nasturtiums grow wild. That’s “wild” as in prolific, not wild as in native.
https://thecookscook.com/columns/now-forager/making-capers-nasturtiums-zambia-africa
-
Backyard Foraging: Garlic Mustard Pesto and Hosta Shoots
They say in Spring, a young man’s fancy turns to love. I must be jaded because as the days lengthen and the air softens, all I can think about is foraging for spring greens.
https://thecookscook.com/columns/now-forager/backyard-foraging-garlic-mustard-pesto-and-hosta-shoots
-
From Texas to California, A Forager on the Road - The Cook's Cook
The United States is a place of defined regions, each with very specific cultures, foods, and accents, but our obsession with getting from point A to point B as fast as possible is blurring everything into blandness.
https://thecookscook.com/columns/now-forager/texas-california-forager-road
