Garlic mustard can be foraged now and throughout the winter as long as the weather is mild and the ground bare. It is edible and frequently abundant, and you need not feel compunction about harvesting as much as you like. … Continue reading
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A walk in the woods this time of year will turn up a vast array of mushrooms and other fungi. Here are just a few of the more photogenic specimens we spotted on a walk near the family cottage on … Continue reading
This is my favourite time of year for food: when summer fruit are ripening. It presents some great opportunities for foraging in the city. Pop over to Joan Lambert’s PopcornHomestead to read my guest post concentrating on red mulberries and … Continue reading
Foraging and slow food have become recurring themes here at Speed River Journal. Yesterday Barb Freda’s blog, Babette Feasts, hosted my guest post, Foraging Nettles: A Bitter Misadventure. It highlights some of the challenges of adapting to locally-available foods. … Continue reading
Today’s guest writer, Barb Freda, spent 10 years on the line of professional kitchens before coming to the world of food writing and recipe development. She served as food editor for Florida Table magazine and dining expert for VISITFLORIDA.com. She … Continue reading
Now is the perfect time to forage for spring greens. Even in the city there are delicious new shoots to be found if you look in the right places. This will come as a special blessing to hardcore locavores eager … Continue reading
Yesterday I made dandelion coffee. Here is how it came to pass. For me, foraging has always involved a psychological hurdle. Maybe you can relate to this. My parents, brothers, grandparents and living relatives were all city people. I had … Continue reading
Manitoba maples, Acer negundo, can also be tapped to make maple syrup and sugar. Although commercial syrup comes exclusively from the sugar maple, A. saccharum, sap from other maple species can also be used. Similar syrups can be made from … Continue reading
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