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wild foraging for fresh greens

Fascinating Foraging

Gardening in a small space sometimes leaves me feeling envy for the the expansive veggie gardens and fruit orchards that I seem to see on endless magazine pages and websites. My new home doesn’t have much room for a backyard garden and not a lick of room for one in the front. I have to pick and choose what I want to grow very carefully, be it things I love that are hard to find at the market, or veggies that just taste a whole lot better when picked fresh. I was just thinking about this today as I get ready to start my vegetable seeds and then I read an article in Martha Stewart Living’s March 2013 issue about professional forager, Tama Matsuoka Wong. Fascinating!

Tama Wong Foraged Flavor
Photo: colinclarkphoto.com

I’ve often been interested in foraging, and have certainly gone on my fair share of mushroom hunts, but this is a great way to augment my limited garden production. I love that Tama not only collects a variety of wild edibles for restaurants, but also teaches school children this skill. Tama has a new book out, Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market (Clarkson Potter, 2012), that I’ll be rushing to pick up. Particularly when I can see the range of edibles she describes.

Foraging wild greens
Photo: colinclarkphoto.com

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Tarragon Pickled beets

Tarragon Pickled Beets

Here is a small batch of pickled red beets that will be gone in a flash. If you choose to make enough to stock the pantry, they taste even better after a few weeks.

Tarragon Pickled beets

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Sour Cherry Jam

This Sour Cherry Jam recipe is brought to you by Zoe over at Scout’s Stitches. She also helped review The … Read More

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