Wild Food Foraging in Southeast Michigan By Mark Angelini, June 12th, 2013 | In The Kitchen, Recipes, Wild Vegetables | 0 Comments
If any vegetable–wild or otherwise–comes closeto bamboo shoots in the Great Lakes bioregion, it’s cat tail shoots. Their flavor, shape and growth habit are reminiscent of the common bamboo shoot, but with their own special something’s of their own. Whilst …
Continue reading...By Mark Angelini, February 11th, 2012 | Medicinal, Plant Profiles, Wild Greens | 1 Comment
Stinging Nettle – Urtica dioica
Some plants have adapted to bare mechanisms of protection that humans often find very memorable. Think poison ivy, a blackberry cane, or the notorious rose—all of these plants have superficial similarities. They all let you know of …
By Mark Angelini, February 21st, 2012 | Foraging | 2 Comments
Because foraging is an act of physically working with wild plants and ecosystems, it seems necessary to establish and propagate both guidelines and practices that ensure that both the forager and the foraged are enhanced through this interaction and art. …
Continue reading...If any vegetable–wild or otherwise–comes closeto bamboo shoots in the Great Lakes bioregion, it’s cat tail shoots. Their flavor, shape and growth habit are reminiscent of the common bamboo shoot, but with their own special something’s of their own. Whilst …
This is up there as one of my favorite ways to work with acorn flour in a baking/bread situation. You can take this same recipe and use it in a waffle iron to make waffles as well. As I’ve mentioned …
When I cook with acorns, I prefer ways that accentuate what the acorn has to offer, as opposed to just throwing them into any old dish just because. This ACorn bread not only accentuates the buttery, rich flavor of the …
I’m a really big fan of closing loops. For that reason, I’m always thinking of how to most efficiently and frugally use all things, especially with food. I’ve always got my chickens to eat my scraps, the compost pile, or …
I’m a huge fan of fruit leather. I’ve spent hours mixing up different concoctions of fruits, herbs, spices, and drying them into thin, sticky, sweet sheets. It’s all good fun and one of my favorite ways to preserve food. But, …
I love a good ketchup. Not that mass-produced and overly sweetened kind, with no real complexity of flavor to enjoy. A few years back my mom and I made a …
I admittedly adopted the base recipe from Sally Fallon’s Nourishing Traditions book, but with one minor tweak. She uses arrowroot powder, which I find gives the final ice cream a slightly “powdery”, for lack of a better word, mouth feel. Regardless, …
This is a recipe inspired/adopted from this Red Currant Sorbet recipe. I’ve replaced the use of citrus with lemon balm, an herb widely grown in gardens and commonly found in the wild. It adds aroma and even more cooling …
A few years back, while at a wild food cooking class, I had the good fortune to take part in making a very beautiful and interesting butter with the flowers of Bee Balm (Monarda fistulosa and M. didyma). After harvesting …
Probably one of the most delicious and abundant wild food sources out there is fish. Every few weeks, a good friend of mine takes me out to a private spot …
