When days are long and the sun shining, there’s no better place than Alaska. We left a dinner at 10 tonight and drove to another, surrounded by brilliantly blue skies, balding mountains, and balmy 74° temperatures. Arriving home, a baby moose was happily frolicking in the pond. Hard to believe ...
Eager to ensure enthusiasm doesn’t get the better of my taste buds, I’ve been carrying samples of foraged food with me wherever I go and offering tastes to anyone and everyone. Wild chips, roasts, curries, and ice creams are my calling card as I investigate whether my recipes have more ...
After reading my recent cow parsnip article and cow parsnip salad recipe, Susan asked “In Janice Schofield’s book Discovering Wild Plants, she says to peel [cow parsnip] stems. I didn’t see that step in your blog post, so maybe that’s optional?
Good question Susan. Discovering Wild Plants is the best resource ...
Young cow parsnips shoots and leaves have wonderful flavor. When prepared correctly, they’re a highly desirable wild edible.
I can hear the groans now. “Cow parsnip is a horrible plant.” “I’m allergic to cow parsnip.” “Cow parsnip stinks.” “Cow parsnip is the curse of the trail.” “Avoid it at all costs.” ...
Sea beans, beach asparagus, samphire, salicornia, glasswort, pickleweed and many more; the names for this family of juicy salty crunchy vegetables is one of the wild world’s tastiest treats. In Anchorage, they’re generally called sea beans, but are stuck in my mind as samphire, what they were called when we ...
“Shockingly good,” Alex pronounced.
I walked through SteamDot Coffee with a jar of Devil’s Club Pickles in hand. I intended to show them to my table-mate, but detoured to offer Alex a bite. His opinion perked me right up.
It isn’t devil’s club season anymore. Even so, I’m over-excited about my new ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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