This seaweed is called Glasswort (Salicornia sp.):
The red color is typical of what you find in autumn. Since the green glasswort was floating in shallow water, which is still comparatively warm, maybe it has not had time to turn red.
The recipes I found were almost entirely pickle recipes. For me, pickling spices are a combination of whatever I happen to have in the house. Here is the recipe I made: (more…)
This holiday has got to rank up there with my steam pit Thanksgiving experience. While most of my fellow Americans were gathering their foods from retail stores, George, Amy and I enjoyed foraging two coastal areas rich in wild edibles.
I expected to find glasswort and Irish moss seaweeds. I’m still figuring out what to do with them. I didn’t expect to find more fresh oyster mushrooms (Pleurotus ostreatus) than I’ve ever seen in my life.
Even their spore prints were festive:
These fresh, insect-free, aromatic, abundant, mushrooms grew in greater abundance and larger diameter than I have ever seen. I could not take enough pictures to convey the fact that we may have gathered 15-20 pounds.
As soon as I walked in the door, I got busy cooking. First I roasted two pans of oyster mushrooms, (sliced and coated with olive oil). They’re a crisp, tasty snack right out of the oven. The leftovers were mixed in with steamed kale.
Next, I added chopped fresh oyster mushrooms to stuffing. Finally, I steamed oyster mushrooms and garlic in kale broth. I’ll freeze this for winter use.
I still have a refrigerator full of oyster mushrooms to share.
I am blessed in so many other ways – how do I begin to express my gratitude?
Originally planted to attract birds, some people now consider autumn olive (Elaeagnus umbellata) invasive. They produce berries which range in flavor from sour to pleasantly tart. It’s best to wait until the berries are plump and dark red before harvesting.
I made the following recipe, put it in the back of the top shelf of my refrigerator. I’m still enjoying a spoonful on toast or nut bread. Here’s that recipe: (more…)
My idea of a good book is when I get to the end, I turn the book over and start reading it again. William Kamkwamba
It’s hard to imagine, as 2009 draws to a close, that there are people who live daily without electricity and running water. It’s hard to imagine communities without free public education, but that’s reality in many countries.
So what made a boy ask, “How does electricity work?” (more…)
Finding the right light-weight gear to make long-distance backpacking more comfortable has been more of a challenge than I anticipated.
From the moment I learned about tarps and hammocks, I was hooked. My latest challenge has been finding the right backpack.
My gear quest involves spending both woods time and computer time. It’s great to see what’s being marketed online. Some sites even include instructional videos. But unless a merchant has a decent return policy, tread carefully. You have to test the gear in the field. (more…)
My mother had a “No Thank-You” rule at the dinner table. Unless you had a food allergy, you were not allowed to refuse to eat what the cook prepared.
This rule has opened my world on more than one occasion. Thanks to Paul Tappenden, I now know how to make dandelion greens palatable.
Here’s the recipe:
I started with a “No Thank-You” helping. But I’m a believer now. I just harvested my own batch of dandelion greens and am planning to prepare this to share at my next potluck dinner.
I’ve made modifications in a recipe shared by John Gallagher of Learning Herbs.
Chickweed (Stellaria media) is abundant in spring and fall. My favorite place to gather it is our CSA garden.
To make this pesto, blend the following ingredients in a blender or food processor:
John’s recipe calls for 1/4 teaspoon of salt, which I think should be optional. Parmesan cheese is very salty to my taste buds.
John listed the ingredients starting with the garlic and pine nuts, which he did not say to chop. They jammed in my blender, which I chose to use, both because John recommended it and because it’s easier to clean than the food processor.
If I use the blender for this recipe in the future, I’ll put the olive oil in first.
I’m taking this pesto to a COMA hike pot-luck, so I’ll bring raw vegetables or crackers for dipping. If I were serving this at home, I’d use it as a pasta sauce.