Sweet Violets, and a Look-Alike.

I love making a salad with spring greens. This salad is mostly violet greens and flowers. I plan to mix in some red lettuce and top it with oil and vinegar, blueberries and some goat cheese. Violets are pretty easy to identify with their heart-shaped leaves and shades of purple flowers. As always be sure…

Mother’s Day and Morels

Where we live, Mother’s Day and morels go hand in hand. Our small community is known for its morel hunting and every year on Mother’s Day weekend is the annual mushroom festival. It usually marks the beginning of morel season in our area. Whether you enjoy the hunt and being out in the spring woods,…

Roger Phillip’ s Wild Food Has Got me Looking Forward To The Spring

Roger Phillip’s Wild Foods Features lots of little known Wild Edibles For several years now we have been eating and preparing wild foods. Every spring, we look forward to the spring greens and morels. And then summer and fall come with all the fruits and nuts and berries. Throughout our foraging experiences, we have relied…

Seven Reasons Why You’ll Want to Eat Wild: Wild Food Matters (Part 2)

  In our previous post on wild foods, we mentioned some of the reasons that people don’t go out foraging.  In this post, we review some of foraging’s benefits. Benefits of wild food What characteristics does wild food have over agricultural food?  If we all planned on eating food from the wild all the time,…

Bark Is Food Too: Feeding Your Inner Porcupine

Mountains, Falcons, and Bark For Breakfast Once when I was a young, I read a book about a boy around my age that survived in the New York wilderness through an entire winter.  The book was called My side of the mountain, and at the time I was inspired to go out and live my…

Chutney Recipe: Tamarind and High Bush Cranberry

A Chutney Recipe for our locale Chutney is a delicious condiment which originated from India and spread far and wide thereafter.  Chutney usually combines a multitude of taste sensations — sweet, sour, hot, spicy, bitter–so that the mouth is overwhelmed with flavor.  During colonial times, the British brought this food over to the West, adding…