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Tag Archives: foraging
What to do with ramps
It’s ramps season here in upstate New York. The wild allium will be showing up on Mother’s Day menus in our better restaurants on top of spaghetti, as a caramelized garnish, and in general wherever you might see a garlic … Continue reading
Pickling milkweed buds
The milkweed plants near us are budding and I picked a pint or so to experiment with. My goal was to come up with something I could add to a pickle plate, which meant a cluster of buds with a … Continue reading
Allan Benton loves his ramps.
We get to share 10 articles a month at no cost with our New York Times subscription, so please enjoy this one in which the “King of Appalachian Smoked Pork” takes a reporter into the back country where they forage … Continue reading
Like Farm to Table? Try Hunting and Gathering!
Here’s a guest post for your post-Thanksgiving meal reading pleasure, from Jenny Irwell. There’s been something of a renaissance in recent years of people reconnecting with food. Whether it’s the popularity of the Food Network and celebrification of chefs, or … Continue reading
Foraging for my supper at Fin Your Fishmonger
I admire foragers and one day hope to be one. But for now I was lucky enough to participate in the first Sunday Seafood Supper at Fin Your Fishmonger in Guilderland, held on February 18. These events will happen on … Continue reading
Milking the Milkweed
The milkweed season is almost over and I am glad to come to the end of my culinary explorations of this friendly yet boring wild plant. (Earlier we examined sautéeing the young stalks, and making a side dish out of the … Continue reading
How to cook and eat milkweed buds
We’re back with the milkweed. The sprouts we were sautéing whole a couple weeks ago are now 3 feet high and producing clusters of buds that very quickly blossom into pretty purple flowers. Should we pick, cook and eat milkweed buds? Of … Continue reading
Recipe: Sautéed Milkweed
Milkweed appears in mid-May in my back yard in upstate new York. The plants have distinctive paddle-shaped leaves opposite each other and hollow stalks that ooze white liquid when cut. When they’re young, the whole above-ground plant can be eaten. … Continue reading
Hindbeh (Lebanese-style sautéed bitter greens)
Here’s a way to cook and eat dandelion greens. They’re still bitter, so this dish would make a nice complement to more unctuous foods in. Serves 8. Ingredients: Dandelion greens or other bitter green, 1 gallon or so, carefully picked … Continue reading
How to eat dandelions
Hindbeh recipe I was looking for spring ramps in the Adirondacks last weekend and instead found a bounty of dandelions. Dandelions in all stages of growth: from barely recognizable to robust and flower-less to flowering to puffball. I picked specimens … Continue reading