I like pickled stuff. There’s something satisfying about biting into something that bites back a little with a salty, vinegar flair. It’s great as a snack or part of lunch. And when I’m on a hunting or fishing trip, it’s a great option for getting fiber and vitamins out of vegetables which typically don’t keep well in a cooler.Continue reading “Consider me pickled”
Well, the foraging season is behind us now and it’s safe to say this one was far from overwhelming. Each is different, of course, and not every fruit, nut, or fungus is going to give generous harvests in any one year, but this one seemed more universally disappointing. Most folks would be quick to blame the drought that defined the summer, myself included.Continue reading “Making the most of the foraging harvest”
It’s a bit niche, I’ll admit. This method of cooking doesn’t lend itself well to universal use. There aren’t many times and places a person will readily be able to throw it together. Still, it’s too good not to share.
Last year, when I haphazardly threw a trout over the campfire for breakfast one day, I had no idea it would turn out so good. This year, I knew that was exactly what I wanted to do when I went back to the BWCA. In fact, I didn’t even leave myself any other options. It was this or nothing. Continue reading “Wilderness Food: Lake Trout Over Cedar Coals”
The Ostrich fern (Matteuccia struthiopteris) seems to be gaining in popularity among foragers, if mentions in social media are any indication. Posts about “fiddleheads” are becoming more and more common this time of year. Also apparent in the social media soup is how much confusion there is when it comes to knowing which species are edible and how they are identified.
Some people- a proportional few- are vocal in their opinion that the Ostrich fern is not the only edible fern in Minnesota. While that may be true for sometimes complicated reasons, I will not subscribe to that school of thought. Allow me to explain why. Continue reading “Foraging in Minnesota: Ostrich Ferns”
Ramps are special, and the season is short. For some foragers, it’s the taste of Spring, and they wouldn’t miss it. I’m not that fervent, but I do like them nonetheless. This year, I made a point to branch out and do more than scrambled eggs with ramps. Now, I’m no chef, so don’t expect any groundbreaking ideas or recipes here. My perspective is that of an avid forager and great fan of trying new things. Continue reading “What to Fix: Recipes for Ramps”