Hunting Season: Making Meat

The hunter with the rifle was in a better position to take the shot, but it was my doe tag. So thanks to this very generous doe, I now have 35 pounds of venison to prepare in any way I see fit.  Yes, I did take time to thank the doe for giving her life [...]

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Spending Time in Deep Woods: Journal Notes

The weather is perfect. Everywhere I step there’s a profusion of black trumpet mushrooms (Craterellus fallax). I carry a camp stove, cookware, my own dehydrated and foraged food – and Larabars, but nothing like butter or olive oil.

So I crushed a number of shagbark hickory nuts and the oils blended beautifully with the smoky flavor of the black trumpet.

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Why Harvest Acorns?

I’d rather go hiking and eat real food, even if preparing it takes a bit of work, than eat the corporate chemical concoctions available in most supermarkets.

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Book Review: Abundantly Wild

Foraging field guides are worth collecting, since no two foragers have the same recipes and techniques.

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Wild Foods Recipe: Pickled Glasswort Seaweed

Foraging the costal areas is a rare treat. Learning to prepare seaweed is one of the benefits.

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Wild Food Recipe: Autumn Olive-Wild Apple Butter

Finding ways to use introduced edible wild species, like autumn olives can yield excellent results.

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Wild Food Recipe: Sesame-Ginger Dandelion Greens

Knowing how to prepare wild foods, like dandelion greens, is the key to making them palatable.

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Wild Food Recipe: Chickweed Pesto

Another way to enjoy this delicious wild edible.

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Clark Rogerson Foray is Rich in Fungi

A mushroom foray is typically a combination of collection and identification, lectures and educational programs, mushroom tasting and fun events. Clark Rogerson established the event I attended this past weekend. I never knew him, but am grateful to those he taught, who now teach me.

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Blueberry Pie Recipe Revisited and Revised

Discovering how to make anything better is worth the effort – that includes blueberry pie.

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