I’ve moved my blog to another host – check it out:
I will be teaching the foraging part of this upcoming workshop with Jesse Griffiths of Dai Due. Check it out!
Please contact us via email (firstname.lastname@example.org) and we will send an application – a brief questionnaire. Our schools are structured to include an appropriate mix of students from differing backgrounds, so admission is not guaranteed.
Spaces at each school will be reserved for scholarship applicants, at a greatly discounted rate so that the curriculum is available to everyone. To apply for the scholarship seats, please contact us via email and fill out the statement of financial need.
Come find out how to identify, harvest and eat sow thistles and other wild edibles at my upcoming plant walk on Saturday, February 25th! See the classes page for registration details.
My latest projects. Or ways to ward off the winter blues.
I am seeing so many tasty greens that I am inspired to host a winter foraging class out near Wimberley. Check out my classes page for details. Also, I’m happy to recommend places to stay and eat in Wimberley if you decide to make a day or weekend out of it.
I’ve noticed several wild winter/spring greens popping up again after the rains. It’s hard to categorize many wild edibles into a season since they’ll take advantage of almost any hospitable weather event and will sprout, bloom and go to seed. They’re expert survivalists! This peppergrass popped up in our yard recently and is a tasty addition to our salads. Eat the leaves, tender stems and seed pods or silques raw or cooked. Also know as the poor man’s pepper, this plant tastes wonderfully spicy fresh or dried.
Photo by: Andy Sams
It’s time to harvest and process the gorgeous magenta-colored fruits of the prickly pear cactus and the hot pink wild plums. Over the years, I’ve noticed a lot of people don’t bother with the prickly pear tunas because it seems like a lot of work. Here’s a little secret: if you’re simply interested in using the fruits to make juice, don’t worry about removing the thorns and glochids before you process them. All you need to do is pick the fruits with tongs, throw them into your bucket or bag, and then dump them, thorns, skins and all, into a big pot on your stove. Add enough water to cover the fruits and bring to a boil. Simmer the fruit for 15 to 25 minutes, and then turn off the heat. Mash the fruit with a potato masher and then pour the mixture through a jelly bag. You’ll have some gorgeous prickly pear juice ready to sweeten (if desired) and use in a variety of dishes. To make things even easier, though possibly a bit more rustic, just toss the fruits into a blender or food processor with some water, pulse for a few seconds, and then pour through a jelly bag. Boiling the fruits before juicing them might help to release a bit more juice, but it isn’t necessary.
One of the easiest ways to use the Mexican plum is by pulping them, and then using the pulp to make breads, muffins, sauces, wines or anything else you can think of out of plum pulp. Simply wash the plums, throw them into a food mill or cone sieve and mash out the pulp. Once you’ve pushed as much of the pulp through as possible, there will still be some pulp stuck to the pits and skin. You can throw it all into a saucepan, add a little water and simmer for several minutes to make plum juice for plum jelly.