Monday, May 6, 2019

Wild Foraging

One of my favorite times of year is Spring. As Brad is an Organic Farmer and me, a Master Chef, we are always looking for unique and lovely foods to enhance and highlight the meals we prepare for guests. Mother Nature is the best artist in the world and is very creative; growing unique, strange and wonderful things that are delicious and edible. These little gems are able to be found through “Wild Foraging”. Foraging for wild food is a great way to experience the natural world and connect with something ancient and primal within ourselves. Each spring and summer you can find us out foraging for amazing foods such as our coveted Morel Mushrooms, Curley dock, Lady Fern Fiddleheads, Ramps/wild leek, Dandelion Flowers, Chickweed, Clover, Wildbriar Shoots and

I have included some photos to see how pretty 
and fresh these wild things can be.

Prickly Pear

Several Rules apply to wild foraging.  

1)Never consume wild food unless you are 100% sure of its identification. 

2)Know the look-alike plants (some look alike are poisonous).

3)Know the season to pick each plant,  

4) Don't harvest all the plants, leave some to grow wild, so they go to seed and replenish for next year, prepare your wild things correctly.  

5)Never pick in places subjected to pollution

6) Go slowly try a new plant in small bits.

7) Avoid all plants with white berries

8) Try to avoid plants with white sap (some exceptions- Dandelion, Fig,  Thistle

Wild Mustang Grape
Foraging is a wonderful thing to learn for oneself and to teach others to respect nature and learn about the environment.