The first days of spring bring the first signs of my favorite wild edibles. Even before the soil seems warm enough to support growth, shoots begin greening the landscape. Many of these, (even some weeds) are excellent wild edibles, from violet greens and chickweed, to daylily shoots and stinging nettle.
Read more about it my most recent article for the lovely Mountain Xpress, accompanied by my favorite original recipe using freshly foraged nettle. Dig in!
Wednesday, March 20, 2013
"Again she thought of a pear-
not the everyday gritty kind
that hung on the tree in the backyard,
but the fine kind
sold on trains and at high prices,
each pear with a paper cone
wrapping it alone-
with thin skins,
with snow-white flesh,
so juicy and tender
that to eat one
baptized the whole face...."
-Eudora Welty, The Golden Apples (1949)
Excerpt printed as Food For Thought in April Issue of Saveur