I spent this past Sunday May 22nd with my dear mother Betty preparing and planting our garden. We planted Corn, Carrots, Cauliflower, Brussel Sprouts, Broccoli, Radishes, Spaghetti Squash, Zucchini, Tomatoes, Romaine Lettuce, Peas and String Beans. I can’t wait to begin harvesting our vegetables! We also have Raspberries, Asparagus, Rhubarb, Basil, Rosemary and Oregano.
It is amazing how much variety you can plant in such a small area. Our garden is only 50 feet long and 20 feet wide, yet all the veggies, fruits and herbs listed above fit quite nicely inside its boundaries. I think having a garden is one step away from foraging. Honestly on a small scale having a garden is just as close an interaction with Earth as foraging. Each thing has its season and must be taken care of. On a small scale there is no need for pesticides or fertilizer and really being organic isn’t tough at all.
As Sam will tell you from an environmental stand point small local gardens and farms is a way better system for food supply. It always boggles my mind when I hear the statistic that food travels up to 1500 miles to get the super market! Yet you drive through neighborhood after neighborhood and past house after house without any food gardens. Sure they have Geraniums and Daffodils blooming throughout their extensive lawns but not one Tomato plant our herb garden. In my opinion the convenience of the super market does not outweigh the hazards of climate change.
Plus growing you own food just appeals to a side of human tradition that seems to be slowly disappearing. There is something about getting your hands into the soil and watching life and food sprout from the ground that puts things into a greater perspective. Food is something we should try harder to create and capture ourselves. That is what our whole foraging experience embodies. Knowing where your food comes from and being highly involved in it builds the respect and love for nature that our concrete jungles keep diminishing.
Posted in Environment, food, Plants
Tagged beans, broccoli, carrots, cauliflower, corn, environment, gardening, organic, peas, radishes, tomatoes, zucchini
Sam came over today for our second foraged meal of Cattail soup. Preparing it was relatively easy. The rice sat simmering away as Sam cleaned and separated the massive clump of wild onions and I started simmering the sesame seeds and carrots (Queen Anne’s Lace) in a handsome amount of olive oil. With the wild onions cleaned it was few simple chops and into the pan they went. Then Sam took over the cutting board and began slicing the cattails into bite size pieces with great finesse, as only a fencer could.
With the rice close and our Cattails, Wild Onion and Carrots simmering beautifully Sam and I could step back and enjoy the sounds and smells of the kitchen. When everything was ready we added the veggies to the rice along with 4 cups of chicken broth and let it cook for another 15 minutes.
We decided to deviate from the recipe, but only slightly, and add some Herbs de Provence. The 15 minute wait was excruciating for Sam as she had skipped lunch and was “dieing” of hunger. With the clock striking 6:30 we turned off the heat and ladled out the soup into two bowls and were happy to see we would definitely have leftovers. At the table we spooned the soup into our mouths so quickly we got burnt, oops.
Sam grabbed some bread so we could at least taste the broth without suffering the heat. Soon enough we were like Goldilocks, enjoying soup that was just right. The soup was very good and now having had Cattails twice I can confidently describe the taste. It is has a sweet yet fishy taste much like imitation crab and the ends are so soft you hardly know they are there, however the green sections have a crunch to them. The Queen Anne’s Lace is extremely comparable to store bought carrots except that they are white and not orange.
Now after two meals I am feeling even better about our experience thus far. It is so much fun walking through swamps and fields with Sam and discovering wild edibles, as well as sharing the kitchen cooking a shared meal. We can’t wait to share our next meal with you and we hope you enjoy our journey as much as do.
Posted in cooking, food, Plants, Plants, Recipes, spring
Tagged carrots, cattails, cooking, meal, soup, wild onions
I came home from work this afternoon and was graciously surprised by Carrots. My mother had been weeding her gardens and had thrown them onto the compost heap as they are a nuisance to her tulips. I was elated and grabbed them up and took them to our kitchen sink.
- A carrot in the hand is worth two in the ground.
After a good scrubbing they really looked delicious and I am certain they will make a great addition to our soup! It is awesome how easy this really is. In all honesty I didn’t even try. One mans trash is another mans treasure I guess.
With an extra kick in my step on account of the carrots I felt my luck couldn’t get worse. I took a stroll in search of wild onion for our soup and low and behold I found some growing 200 yards from my back door. Foraging has been a cinch today! Sam and I discovered a massive cattail marsh, my mother inadvertently supplied us with carrots and I found another place for wild onion!
I used a trowel and dug up a big clump and now they are sitting on the kitchen window sill. A beautiful bouquet of wild onion. The soup is coming together nicely.