Author Archives: Sam

Rasberries were waiting for my return from holiday!

Yes.  It’s true….Alex and I might be the worst bloggers on the internet.  The regularity with which we update is downright AWFUL.  But……we are vigilant, in a belated way.

To start off, look at the delicious rasberries that were growing at the end of my driveway!

I hadddd to harvest the ripe ones.  There weren’t many that hadn’t been picked at by the birds, but I found a couple dozen.  Yessssss.

Now, the question is…..what to make with them?  I’m thinking just as they are?  Do you readers have any recipe suggestions?

 

 

One Day Without Shoes

Have you ever wondered what kind of shoes people in third world countries wear?  If you haven’t, think about it and go a step further!  Take a stroll in their shoes, or in many cases, lack thereof.

Consider trying One Day Without Shoes!  The official date for the event has already come and gone (it was on April 5th, 2011), but why not CONTINUE shoe-less events! Even better, go shoe-less all by yourself, whenever you feel like it!  See what it feels like to have no other choice and more importantly, spread awareness of the hardships of those people who have to go without a simple pair of shoes.

Milkweed dinner?

Tonight, Alex and I prepared the Milkweed Alex found on his most recent foraging trip.  As was described in the last post, Milkweed has qualities that require a great deal of boiling prior to ingestion.

The way in which we prepared the Milkweed wasn’t anything special, but there was a specific amount of boiling that is necessary.

Boiled Milkweed

  1.   Clean and cut Milkweed.
  2.   Keep 1 large and 1 small pot on hand.  Boil water in the large pot and begin boiling the Milkweed in the smaller pot.
  3. Boil Milkweed in smaller pot for 1 minute and then drain and continue boiling the milkweed with water from the big pot.  Over the next 4 minutes, change the water 4 more times.  Do not use cold water in the changes as they will set a strong bitter taste in the Milkweed. You should let the 5th change of water cook the Milkweed for the last 10 minutes.
  4. Serve and enjoy!
Opinions? 
Alex liked them.  They were bitter, but not bitter enough to make him dislike them.  The smaller shoots weren’t bitter at all and he loved them!
As for myself, I was not a fan.  Maybe I tasted the more bitter shoots, but either way…they were too bitter for me!  We decided it was the leaves that caused the unfortunate taste. After also tasting the bottom of the shoots, I agree with that conclusion.
Apparently, Alex might have found them a little late in their growth cycle which could’ve contributed to their bitter taste.  That also might explain why the smaller shoots we tasted were less bitter.
Overall, they smelled delicious (like Asparagus) and if you like a bitter vegetable, MILKWEED IS FOR YOU!
– Sam

The waiting game.

Better late than never right?   Right!

Last Friday, Alex, myself and three of our friends went in search of fish out on Murray Lake (near Cannonsburg).   Now, I’m not going to lie and say I wan’t pessimistic going into this fishing outing.  Last time Alex and I tried our hand at fishing, together that is, we caught zilch, null, nada, nothing.  Nor did we receive anything remotely close to a nibble.  So you could say I was slightly pessimistic going into this trip; even though I was trying to be a happy camper.

Getting onto the lake at 8am, Alex and I in canoe and our 3 friends in rowboat, we dropped anchor off shore of cattails and weeds.  Fishing in the shallow and deeper water, we began our day.  Not 20 minutes later, our friends had caught a fish.  As time went on, they caught another, and another and another.  Yes, by the time they had 10 fish, we had none and had been out on the water for 1.5 hours.  It’s sufficient to say I was bummed out.  Trying to stay positive, we moved to the other side of the lake hoping for better luck.

To my amazement, and relief, we caught nibbles right off the bat.  Unfortunately, we still weren’t catching these nibbley fish.  Moving once more, we set our lines.  Two nibbles later and wham!  I got a juvenile sunfish and before long, I had caught juvenile everything!  Sunfish, Rock Bass, Blue Gills and Perch.  I felt like an incredible fisher, no thanks to my fishing skills.  I think the fish were doing me a favor.  I ended up catching 12 juvenile fish all by myself and  we weren’t able to keep any of them.  As for Alex, he switched lures and caught a Large Mouth Bass, definitely the biggest fish of the day!  Too bad it isn’t the season for them, so we threw it back as well.

Returning to shore around noon, our party’s total keepable fish count was 5, including Rock Bass and Blue Gill.

The happy fishing party.

Returning home, I was taught how to descale, fillet and cook what we caught.  Man, was it fun!  Just like dissecting cow eyes in elementary school.  Not to mention DELICIOUS.  I’ve decided I like anything and everything better than catfish.  They are toooooo fishy for me!

Inspection.

Pre-descaling.

In the process of descaling a fish - for the first time nonetheless!

This one's a female, with Roe!

Ready for lunch.

As for the cooking of our catch, we put the fish right in butter and fried them up in a pan.  Nothing fancy and boy were they delicious!

As for the Roe we harvested along with the meat from the female, we fried that up about 10 seconds with a tablespoon of butter.  We then proceeded to eat it on a cracker.  Not quite like raw fish eggs, caviar (yummy), but the roe was GREAT cooked. It tasted nothing like fish really.

Raw roe.

Overall, all the fish and the constituent parts that we ate were delicious.  Alex and I will eat them again FOR SURE.

Thank you fish!

-Sam

Every fisherman starts out as a boy or a girl.

My love of fishing, or at least of watching fishing, started as a toddler.  I would wake up on Sunday mornings, 6am and watch fishing shows on TV.  Later on I got a little more participative and I remember having the best experiences of actually fishing.  Waking up early, rowing out with Grandma, Grandpa, and parents in tow.  Yes, I was so strong then I rowed them.  Well not really, but I was so enthusiastic it seemed to me we were powered on that enthusiasm alone.

I’ve been fishing with Alex once since we began this project and the successful outcome of today’s meal was NOT due to my fish whispering skills.  All the fish we ate for this meal were the product of Alex’s last trip to the Thornapple River and a generous donation from our friend John.  The menu was as follows.

Breaded and Fried Catfish/Blue Gill

  • All the Catfish and Blue Gill fillets
  • 2 eggs
  • Breading made from Veggie Chips
  • Vegetable oil
  1. Heat the vegetable oil until at frying temperature.
  2. Dip fish fillet into eggs, into breading and place gently into the pan with oil.
  3. Fry until fish is cooked and breading is crispy and brown.
Sauteed Cattail Shoots
The Cattails were as always, DELICIOUS.  As for the fish, we were amazing at how good the breading turned out!  Veggie chips are definitely a new twist on breading for fish.  The fish was cooked to perfection also.  Who would’ve thought Alex knew how to cook fish so well?

-Sam

The rain came and went.

We finally got the rain we had been waiting for last night.  According to WOOD TV 8, areas around West Michigan got up to 5.05″ of rain!  This is great growing weather for the Morels we are STILL looking for signs of.  Unfortunately, now that we have enough water, it’s a little too warm (80 degrees).  All the stuff Alex and I have read say that Morels always seem to surprise you though, so we are hoping for one of those.  While these hot temperatures might not be the very best for morels, let’s hope the fish love it!  If the weather behaves, we’re going to try fishing again and hopefully we’ll be serving up some fillets tomorrow or this weekend.

After all the storms last night, it really got me thinking about our watershed (the Lower Grand River Watershed).  Most people think of where their homes/property are located based upon street intersections, latitude and longitude, county, town etc.  I think it’s more important to realize and understand what watershed one is apart of.  It seems especially important when trying to forage for certain flora and fauna in an efficient and effective way as Alex and I are trying to do.  On top of this project Alex and I have put together, I’ll be interning all summer with the West Michigan Environmental Action Council (WMEAC) as their Water Quality Intern.  In addition to doing whatever they ask of me, I’m going to be learning a great deal more about the lower grand river watershed and can’t wait to put some of the knowledge I gain to use when we go foraging.

Keep your eyes open, but more importantly…take whatever you can get.

Cattails.  Delicious….yes.  Exciting 3 consecutive meals in a row…not so much.  We thought this past week’s meal was, once again, going to rest in the verdant hands of Typha latifolia (the Common Cattail).  Thank the Lord we were wrong.

Last week, Alex and I foraged three times in different places around the area for something new to consume, but to no avail.  Neither did we find the species of fiddleheads we were searching for nor the early season Morels and wild Asparagus that are said to be sprouting around Michigan.  It’s sufficient to say our spirits were low.  As of Friday, we had NOTHING to prepare for our meal that night.  Postponing the meal until Monday we felt less pressure and decided to try foraging once more in Seedman Park (Ada, MI).

Right away we were happy to see the largest Dandelion’s we’d seen yet this spring and snatched those babies up. Praise the Lord and…pass the Dandelions I suppose?  The rest of that trip turned up little else other than a couple fiddleheads that unfortunately, we not of the Ostrich fern specie.   We’ve read that technically, there aren’t any poisonous fiddleheads, but we heard some are definitely more tasty than others.  We’ll have to try the ones we found this past trip in our meal this Friday.  Oddly enough, we also came across a Ribbon Snake that we were able to catch, clean and refrigerate to add to our meal Monday.  I’m still not so sure about that one.  Hm.

As all of you know, Sunday (yesterday) was Mother’s Day.  So as I’m sure all of you were, Alex and I were spending our days separately with our Mom’s.  Thank goodness we did.  After spending time with my own Mom at the Tulip Festival in Holland, MI, my parents and I went out to my Dad’s parents home in Nunica.  My Grandparents live on a large amount of land and have a field and adjacent woods comprising most of the acreage.  After coincidentally discussing Alex’s and my blog, Grandma Joan kicked me out of her house.  I didn’t need too much convincing to go forage the woods I had explored most of my childhood, but I did need some encouraging after all the snacks we had eaten.  I needed boots so Grandpa Otto provided, with dead mouse included.  How nice.


My Aunt Paula and Uncle Greg were nice enough to let me tag along and boy did we hit the mother load….of Wild Leeks!  Up until this point, Alex and I had only found wild onions with deeply rooted, not to mention tiny, bulbsThe wild Leeks we found were large and ripe for the picking.  Not only were they in huge, easily accessible clumps, but their bulbs were so close to the surface my family and I were able to use our hands to dig them out (a not so easily done task with wild onions).  In 10 minutes or so, we easily collected 50 plants. 

FINALLY!  Alex and I would have a foraged resource to make our meal with.  Right off the bat, I decided we were going to make Leek Soup the next day and boyyyyy did we!  Our meal we prepared for lunch and follows below.

Sauteed Ribbon Snake

  • 1 ribbon snake, gutted, cleaned and sliced
  • Butter
  1. Fry up the snake meat, tiny bones included, with butter in a pan until golden brown and crispy.
  2. Dish and serve.

OUR OPINIONAlex: loved.  Myself:  Tasty, but I hated the bones.  Worth trying once though.

Dandelion and Leek Leaf Salad

  • the leaves from 20 dandelion plants
  • 2 Tbsp of sliced leek leaves
  • preferred dressing
  1. Thoroughly clean the dandelion/leek leaves and prepare as one would a typical salad.
  2. Slice a few leek leaves long wise and add to the dandelion leaves.
  3. Add preferred dressing and serve.

OUR OPINION:  Alex and I both found incredibly tasty, but a little on the bitter side.  Dandelion leaves would really compliment a Romain leaf salad as well we decided.

Potato Leek Soup  (3-4 Servings)

  • 1-2 Tbsp butter or olive oil
  • 2 leeks, in our case we approximated with our small leeks what we thought would be the equivalent, washed and sliced
  • 1/2 – 1 tsp chopped fresh thyme, optional
  • 3 – 4 cups water
  • 3 potatoes, peeled and cubed
  • 4 Asparagus (we got ours from the garden), we added for fun
  • 1 bay leaf
  • 1/4 tsp freshly-ground white pepper
  1. In a large pot heat the butter or olive oil over medium heat.
  2. Add the slices leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
  3. Add the thyme, if using, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
  4. Pour in the water, and add the potatoes and bay leaf.
  5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.

THE LAST STEP BELOW (we didn’t do this step due to time shortage, but we will try it next time for sure)

  1. Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.If the soup is too thick, add a bit more water, until it’s the desired consistency.

OUR OPINION:  Alex and I both loved it!  We can’t wait to make it again and maybe this time around, we’ll puree it like the recipe’s last step suggests.  The one thing that truly amazed me was how tasty the 3 cups of water became after combining all the other ingredients.  There really weren’t that many, yet the liquid in the soup tasted like some bouillon or chicken stock were added.  So healthy AND delicious.

– Sam


Warm weather brings mushrooms!

Spring seems to have truly sprung this weekend here in Western Michigan.  Yesterday and today have given us beautiful warm and sunny weather.  They must have been just the missing ingredients our LBM’s (little brown mushrooms) needed to reveal themselves. Yes,  we have mushrooms! Some sprung up near my home just last night.  I have little, if any, experience in identifying fungi so I immediately started researching how to correctly identify the genus I discovered (see below).

After some quick, but thorough research, I discovered….well….that there are a million genus’ of mushrooms that resemble the ones I found.  They are placed in the catchall category of LBM‘s (little brown mushrooms) and it is strongly advised not to risk harvesting and ingesting these types of mushrooms.  So, that’s a no-go on a possibility of mushrooms for this upcoming weeks meal.  We’ll continue to look for new produce this week, but man! I really want something other than cattails!

-Sam


Our second meal is tomorrow. Will you cook with us?

As those of you who live in Michigan know, it has been raining all week.  Due to this fact, neither Alex or I have gotten outside to forage for our second meal.  So…we were so very thankful when we awoke to a cloudy, but RAIN FREE sky this morning!

Our recipe tomorrow will once again focus on the wonder plant, CATTAILS.

Cattail and Wild Rice Soup

  • 1 cup dry wild rice (produces 4 cups of rice when cooked)
  • 2 cups cattail shoots, sliced (about 30 cattails)
  • 2 tbsp Sesame oil
  • 1/2 cup chopped green onion
  • 2 tsp salt
  1. Wild rice should be cooked until tender.
  2. Saute the onions and cattail shoots in sesame oil in a heavy-bottomed soup pot, until they become tender and translucent.
  3. Add to the pot, the cooked rice, 4 cups of chicken broth (or other soup stock of choice) and also add salt.
  4. Simmer the mixture in the pot for 15-20 minutes and serve!
Our foraging experience began where it did last time, at  a Cattail swamp.  We were soon forced to forage elsewhere for cattail shoots though due to a small harvest.  Walking closer to the lake, Alex and I found the El Durado of Cattails!  Furthermore, we met one of my super nice neighbors who showed us once of her paths right down to the shore of the lake.  Lo’ and behold, we found the largest cattails as of yet!  We concluded the most likely, the cattail swamp we found them in was more mature.  
IMPORTANT OBSERVATION!  We thought it necessary to mention that in their young stage, Lilies tend to look very similar to cattail shoots.  Lilies are NOT edible.  Example below.

Lilies: Slightly purple. Cattails: Not purple.

I can’t imagine how grateful, and not mention sick of, the Native Americans who utilized Cattails were at this time of the year.  There really isn’t much other vegetation available for consumption right now.  Fortunately, the sprouting flowers and plants are pregnant with edible possibilities for later this spring and summer!

– Sam

Who would have thought.

While visiting a relative of mine at the new Metro Hospital  in Wyoming, Alex and I couldn’t believe our eyes….a bio roof!

Looking down from the 3rd floor

If you are wondering what is so exciting about this colorful roof before you, you’ll be interested to know it is a biological, “bio”, roof.  The purpose behind implementing these bio roofs into new buildings is to reduce run-off, increase the buildings temperature retention ability, and filter pollutants (just to name a few).  I’m looking forward to seeing how Grand Rapids’ booming medical community will continue to implement environmentally friendly technologies such as this into their new buildings!

– Sam