Exploring the True Flavors of California
As I inhaled the aroma of the berries, with that tannic/bitter taste still on my tongue, it hit me that these little semi-ripe berries reminded me so much of unripe quince that I impatiently plucked off our tree...
Lab Update: Cooking with Forest Floor
Cooking in forest herbs and leaves is probably a very old concept. My first introduction to it was with pit cooking years ago. Hot stones or coals were thrown into a pit and we would place local plants material on top then whatever we wanted to eat (vegetables and/or meat) and usually a layer of large leaves to cover it and dirt was thrown over it to seal the pit.
Many variations of the same method exist but it’s pretty much the same concept.
Let's explore how you can use the forest to create unique flavors! Read more...
Kitchen Update: Holly Leaf Cherry BBQ
and Beans...Sort of
Holly Leaf Cherries. A welcome surprise and treat found while foraging. A beautiful, juicy-looking cherry. Luscious even. Until you discover the almost unbelievably large pit and slightly bitter skin. Still, a welcome treat when foraging on the trail and still, the unmistakable cherry flavor that screams summer in these parts.
Kitchen Update: Puddings and More Puddings
with Seasonal Finds
Two of my favorite forages are figs and lambsquarter seeds. Both are excellent additions to cakes and puddings or combinations of both.