Tag Archives: foraging

Fall Mint

21 Sep

gavins first day of school 008 (5)

gavins first day of school 008 (2)

gavins first day of school 008 (6)

gavins first day of school 008


Tomatoes and Onions

9 Sep

Perhaps my new WordPress friends remember when I said that I am a horrible gardener.

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That is why I spent the summer foraging.

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The truth is this:
My family planted the garden

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…and allowed me to weed and water it

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We all feel this beautiful sense of pride and ownership.

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Do all gardeners feel this great at the end of a summer?

Sunday Morning Musings Over Coffee

25 Aug



When you think of a mother, what comes to mind?

“Eat your vegetables”

“Waste not, want not”

“Because I made it for you, if you don’t want it, go hungry until the my next meal”

“Make hay while the sun shines!”

When I was in Morocco, I was with some farmers and I was able to observe how much people depended on the seasons to go well so there would be food on the table. Imported food is expensive, and hubz ( bread ) and the local fare was what there was to eat at every meal. Mother nature nurtures that lovely country without fail.

This summer as I learned to forage a bit, I was reminded that when co-operating with mother nature, I had to eat what was laid out on that proverbial table or go hungry.

I learned that stalking what I did not plant takes a lot of energy and time.

As I thought about the time it takes to clean lily bulbs for the table, or cringed about the time it can take to harvest a flour out of the seeds to purslane, I had to admit that choosing to spend my time in such a way forced me back to a bosom that I didn’t know I had missed. I felt taken care of. Sheltered a bit. Nurtured.

It is true that I also felt empowered by the knowledge I gained, and I felt independent of the need for money and a good grocery store. But mostly I was reminded of my time in a developing country and the jealousy I felt as I watched them move about and respond to the very unchanged earth that took care of them.

Here in the United States not many of us cannot choose to live this way full time. We have sophisticated responsibilities and cities to maintain. We have a way of life to protect. I have children I have to raise and train in the way of technology and making a living.


Together we took a moment out of our summer and allowed ourselves to remember from who’s womb we were born and return to her bosom for a bit of rest. This summer we were able to decide that we will continue to gather from her and allow ourselves to be nourished, taking lessons from our brothers and sisters across the ocean and give thanks for all that has been provided.

The Mighty Croc Pot

1 Aug

I spent another day cleaning lily tubers. The whole day.

Did I mention that these can be tedious to prepare? All I can say is thank heavens the tubers are great raw and I could amuse myself snacking while washing and cutting off the best parts.

That may be the very reason this endeavor took as long as it did!


The recipe is very simple, as croc pot recipes always are.

Lay in as many tubers as possible. This will take a while because the cook and people passing by will be tempted to eat them raw.

Add whatever you like. I added fresh sage, carrots and fresh basil, then put the meat on top.

Just as an example of my country bumpkin-ness, I decided to add rabbit. I am sure chicken, beef or pork would be lovely. I am equally as sure that this would work great as a vegetarian or vegan dish also.

Foot note: After all this stalking, I am still living!

How I Failed The Mighty Purslane

29 Jul

Erins bday weekend 261

Friday evening I took off for the weekend and left my next successful post marinating in the refrigerator. I was so sure that while I was out visiting friends out of town success would be brewing at home.

I was so proud! I took some advice from Mr. Gibbons and pickled the purslane. I also took some well intended advice and tossed some yucca in for good measure.

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So today I proudly share with the world that it is totally ok to make a really, really, really bad dish.

Go ahead. Toss it out.

There are more goodies to stalk tomorrow.

Excuse Me, Do You Have Potatoes In Your flower Bed?

25 Jul

The lily is awesome! Edible in three forms, and it decorates your yard! Who wouldn’t love that?

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Today I went out and dug up some lily roots that were growing into the hay field. The best part about harvesting the tubers from lilies is that thinning them out and replanting only makes them healthier, so this is not so much harvesting, as it is the lily offering a free dinner for some grooming.

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After digging up some tubers, I put them in a pot of fresh water to soak off some dirt.
The tubers are a bit tedious to clean and prepare, but not any more so than shelling peas for dinner.

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This is what the tubers and the tops will look like when you separate the two.

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The light colored ones at the top will taste a bit like water chestnuts and are awesome as a snack or in a salad.

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The ones on the right are tougher and slice and boil or roast like a potato, and the ones ont he left are a happy marriage of the two.

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So naturally I added onion and had a happy little stir-fry and cooked the pig weed from yesterday to go with it.

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I dined with our residents again today and they gave lily tubers a hearty thumbs up.
Honestly, I am going out to dig up some more and make an awesome pot roast.

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Either way, after all this stalking, I’m still living!

The Lowly Pig Weed

24 Jul

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From Stalking The Wild Asparagus:
“It isn’t called that because it’s only fit for pigs. It is just that pigs, knowing a good thing when they taste it, will eat all of the weed they can get.”

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Step one: Find the pig weed.

I plucked our pig weed from our neglected potato patch. Please don’t judge me by the size of these weeds, the potatoes will be fine.

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Step two: Find a willing partner to pluck the best little leaves off of the plants.

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Step three: Wash it well and chop it up. This step is so boring I decided not to even take a picture of it. (My readers are very sophisticated, that step is a given.)

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Step four: Use it!

I have my mothers explicit permission to post her quiche recipe here. The reason it is impossible, is that it is impossible to ruin it.

Need proof? I ran out of flour and used pancake mix instead. It was still awesome!

Mom’s Impossible Quiche

3 cups of flour
1 cup of milk
3 eggs

Whip the above ingredients in a blender and pour into a baking dish

Add whatever you deem delicious. Today was pig weed, green onion, beet tops and purslane.

Feel free to be boring and just add broccoli.

Top with cheese. I am not sure it is possible to eat quiche without cheese. Please let me know if I am wrong.

(P.S. Still. Living.)

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