GardenFork – Eclectic DIY

Tag: urban foraging

  • Dandelion Greens & Bacon Salad Recipe : GF Video

    Dandelion Greens & Bacon Salad Recipe : GF Video

    What do you with dandelion greens? You make a salad of course. Watch our video to find out how to identify and forage for dandelion in your yard, and make a great salad. If you are looking for edible plants in your yard, make sure the yard hasn’t been treated with herbicides or other things that are bad for you to ingest. Check out our other foraging videos here.

    How To Find and Prepare Dandelion Greens

    Wild Greens are abundant if you live in an area with grassy weedy places. They grow, we eat them. Things like mustard grow wild, wild onions, dandelion, purslane, burdock, all sorts. What I like about dandelion is it is ubiquitous and abundant, and it grows all summer. It is said that the dandelion greens are more bitter after the dandelion flower have bloomed, but my personal experience has been mixed. It is true the older the leaf, the more bitter it will be.

    I do suggest buying at least one foraging plant identification book, I’m a big fan of Leda Meredith’s Foraging Books, she also has regional foraging books out as well. A second book you might consider is Joy Of Foraging.

    Dandelion Greens

    Follow this simple dandelion greens recipe, and all will be great. It uses items you probably have in your fridge.

    Dandelion Salad Recipe  makes 2 salads

    1 bunch of dandelion, about a large handful, tap root and flower stems removed, washed and dried.

    2 strips of thick cut bacon

    balsamic vinegar

    2 eggs, poached for 3 minutes

    1 avocado

    Cook the bacon to crisp

    While the bacon is cooking arrange the dandelion in two salad bowls or plates.

    Cut the avocado in half, core and add to the bowls

    Add the poached egg on top of the greens,

    Cut the bacon into small pieces, spread over the salad

    Pour about a half teaspoon of the bacon grease from the pan over each bowl.

    Serve as soon as possible.

    Now on to foraging for Lambsquarters!

    Wild and Urban Foraging for Lambsquarters : GF Video

     

  • Foraging Blogs Better Than GardenFork

    Foraging Blogs Better Than GardenFork

    On Twitter, Alexa asked me and a few foraging experts about identifying Mustard Garlic, and at the same time, she introduced me to 4 foragers who have websites and books on foraging.

    4-foragersFull Disclosure: I am not the high priest expert on foraging or edible plants. Like most things, I know enough to be dangerous. But Alexa was nice enough to include me in her question.

    Now that my place on the foraging scale is clear, here is a GardenFork video we did on foraging Garlic Mustard and Stinging Nettles to make a great Garlic Mustard Nettles pesto recipe.

    This is what I love about creating GardenFork – people who I’ve met introduce me to new people doing cool stuff. In no particular order here are 4 foraging wild food people who I now read thanks to Alexa, please check out their sites and social media feeds:

    Tama Matsuoka Wong, @meadowsandmore,  is a self-described weed eater, and is a TEDx speaker. She partners with Chef Eddy Leroux on their site, Meadows and More. They also both work with Restaurant Daniel in NYC. Tama and Eddy have published Forage Flavor, Finding Fabulous Ingredients In Your Backyard or Farmer’s Market.

    Becky Lerner, @UrbanForager, has a blog on Urban Foraging: Wild Plants for Food, Medicine, and More in Portland, Oregon. Becky has published Dandelion Hunter: Foraging the Urban Wilderness. I like what Rolling Stone wrote about Rebecca and her book:

    If and when the apocalypse arrives, you’ll want Rebecca Lerner by your side.

    Go check out her blog and book and ask about the 9 month wilderness survival program she took.

    Langdon Cook, @langdoncook, whose blog is Fat Of The Land, Adventures of a 21st Century Forager, also has a book of the same name. His expertise is in wild foods and the outdoors. Langdon hosts foraging workshops like many do, but he teaches about foraging for shellfish, which never crossed my mind before.

    This being one of those head-slap moments, because I go surfcasting on the Rockaways, and I bet there are shellfish there too. ( Here’s a video we did on Surfcasting )

    Karen Monger, @the3foragers, and her family go foraging, and document their experiences on their blog, The 3 Foragers. Karen lives in Southern Connecticut, I live in Northwestern Connecticut, so we come across many of the same plants. We are lucky to have an abundance of mushrooms at certain times of the year. (Last fall we had a ton of oyster mushrooms in our area, here’s a video we did on them.) I like the posts Karen has put together about foraging for invasives that are prevalent in our area. We’ll be doing a video about one of them, Japanese Knotweed.

    Get their books on Indiebound:
    Foraged Flavor from IndieBound
    Dandelion Hunter from IndieBound
    Fat Of The Land from IndieBound

  • Urban Foraging Chestnut Tree Chestnuts

    Urban Foraging Chestnut Tree Chestnuts

    Bitten by the urban foraging bug, I’m always looking at plants and trees in New York City now. There’s lots of food around if you look. On the way to the subway in Park Slope is a Horse Chestnut Tree, and every year the sidewalk is littered with the empty chestnut shells – the squirrels have gotten most of the nuts.

    The nuts are called conkers, which were used to play a game in the UK called conkers as well. The nuts are considered slightly poisonous, though deer eat them.

    The beekeeper and tree nerd in me was wondering whether horse chestnuts were self pollinated or needed a second chestnut tree for pollination, and whether they were insect pollinated or wind pollinated. According to wikipedia the trees are pollinated by birds and insects, and I found a second horse chestnut tree around the corner from this tree. neat.

    “Raw Horse Chestnut seed, leaf, bark and flower are toxic due to the presence of esculin and should not be ingested.” says Wikipedia. There are a number of medicinal uses for some of the compounds found in the Horse Chestnut conker, which doesn’t surprise me for this cool looking plant.

    Horse Chestnut in Park Slope, Brooklyn, NY

    What interesting nut trees have you found in your area? Let us know below:

  • Foraging for Edible Plants: Purslane GF Video

    Foraging for Edible Plants: Purslane GF Video

    Learn how to forage for edible wild greens and identify edible plants in this Foraging for Purslane video. Edible plants like Purslane are sometimes considered weeds, but you can eat them, watch and learn here in this GardenFork foraging video.


    Purslane grows all over the place, ( it grows well in compacted and dry soils ) so all you urban homesteaders rejoice, here’s a free salad green that grows like a weed. Purslane is considered a succulent, it kinda looks like the leaves of a jade plant, that whole family of plants. We have purslane volunteering in our garden, so if I run across it, I usually just let it grow and harvest it before it takes over whatever plants are next to it.

    From the Purslane Wikipedia entry, I learned a lot about purslane. Purslane is eaten all over the world, just not here in the states. The leaves and stem are edible, not sure about the taproot. It is eaten raw and cooked, and it has a ‘mucilangious quality’ it is also cooked into soups and stews and can thicken dishes.

    Greeks fry the leaves with sage, in Turkey it is cooked like spinach, and again, here, we pull it out as a weed.

    What I found cool is that it has high levels of Omega 3 fatty acids, which few plants have. One usually has to eat fish to get high omega 3 levels. This edible wild green also has antioxidant properties.

    Do you eat purslane? what is your favorite wild edible green?

     

  • Amaranth Urban Foraging Edible Green

    Amaranth Urban Foraging Edible Green

    Urban Foraging while walking the Labs, I ran across a familiar sight in urban areas, an edible green, a type of amaranth that farmers refer to as pigweed.

    Amaranth comes in several versions, the one pictured here is not one of the more floral ones, but it is an urban edible green that you’ll see in tree pits , parks, and weedy lots and roadsides.

    20120607-133407.jpg
    The more visually striking amaranth varieties have names like Golden or Elephant. Golden Amaranth has a huge head of small flowers that lean over from the top of a tall stalk. Elephant Amaranth is purple pink and looks like an elephant trunk.

    You can eat the leaves of all these amaranth varieties, and harvest the seed/grain of those that have substantial flower heads. The weedy version I found in the city doesn’t have much of a flower.

    You can eat the leaves raw, but most cultures cook the leaves. In New York I’ve heard amaranth also called calaloo, which in Jamiaca is the name of the plant and the name of a dish made with amaranth.

    Depending on who you ask, amaranth is a weed or a healthy source of vitamins. Pigweed amaranth fills up farmer’s fields yet cooks use amaranth.

    Do you grow or cook with amaranth? Let us know below:

  • Foraging: Garlic Mustard & Nettle Pesto Recipe : GF Video

    Foraging: Garlic Mustard & Nettle Pesto Recipe : GF Video

    Foraging was on our minds this weekend, seeing some edible wild plants in our yard, after listening to this NPR story on eating and cooking wild foods like edible Garlic Mustard and Nettles.

    Yes, you can eat nettles, despite the fact that the stems of the nettle plant have tiny barbs that sting if you grab Nettles without gloves. The secret is blanching before eating the nettles.

    Garlic Mustard is an edible wild green, its leaves have hint of Garlic taste, though the mustard leaf taste is more prominent. Garlic Mustard is a non-native invasive plant that crowds out woodland native flowers like trilliums, bloodroot, etc. When harvesting Garlic Mustard, be sure to remove the entire root base, so it doesn’t grow back.

    Our Wild Edible Plant Pesto Recipe made with Stinging Nettles and Garlic Mustard is inspired by an NPR interview of Leah Lizarondo whose food blog is Brazen Kitchen. A big thank you to Larkin Page-Jacobs of NPR and Leah.

    Please tell us about your foraging recipes and tips below the recipe, thanks.

    Foraging Videos & Edible Plant Identification:

    Here are other plant identification foraging videos we have done:

     Dandelion, How to find, forage, and cook Dandelion Video

     

    Lambsquarter, Foraging and Cooking Lambsquarter Video

    Click for photos of Garlic Mustard and Stinging Nettles for plant identification.

     

    Garlic Mustard & Nettle Pesto Recipe
    Recipe Type: pesto
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: 2 cups
    A simple pesto recipe made from foraged edible plants, Garlic Mustard, Stinging Nettles and Dandelion
    Ingredients
    • 1 cup Blanched Nettles
    • 3 cups Garlic Mustard Leaves
    • 1 cup Parmesan or Romano cheese, grated
    • 1 cup Extra Virgin Olive Oil
    • 1 cup Dandelion Leaves ( optional )
    • 1/2 lemon
    • 1 tablespoon lemon zest
    • 1 cup toasted walnuts
    • 2 medium cloves garlic
    Instructions
    1. Wash all greens in a salad spinner – wear gloves when handling stinging nettles.
    2. Take 2 large handfuls of nettles – wear gloves! and blanch in boiling water for 5 minutes, drain in a colander.
    3. Grate 1 cup of cheese using the large holes on a box grater, don\\\\\\\’t buy the pre-grated cheese, it tastes awful.
    4. Toast the walnuts in a fry pan on the stove, keep an eye on them, the burn easily.
    5. Place the greens, walnuts, cheese, garlic in a food processor, pour olive oil over the ingredients in the food processor.
    6. Add lemon zest and the juice from half a lemon.
    7. Turn on the food processor and watch the fun, you want the greens to become a roughly chopped paste, but not turn to mush.
    8. Serve this over pasta ( whole wheat pasta goes well with these flavors ) or in white bean soup, or on bread, its great.