HAPPY SPRING, HELLO CHICKWEED! (posted on 3/20/2019)

HAPPY SPRING, HELLO CHICKWEED!

Today brings the vernal equinox (for us in the northern hemisphere) where daylight starts to outshine the dark night. Pulsing green into the landscape, our wild edible friends start poking out of winter hibernation, and guess who’s there waiting for us: CHICKWEED!

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Mint Lassi Master Recipe

Mint Lassi Master Recipe

Makes 16 oz

Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.

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Callaloo = Amaranth = ΒΛΗΤΑ

Callaloo = Amaranth: Just passed a store in Astoria Queens, NY where callaloo was for sale among other fresh produce. Love seeing wild greens as part of the food offerings in urban settings.

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Nettle Seed = Super Food

The time of year has arrived for harvesting nettle seeds (Urtica dioica). The seeds of this perennial are considered a super food with adaptogenic properties. This means they help the body handle stress... all kinds of stress, by supporting adrenal function. Dosage: 1/2–1 teaspoon of fresh or dried seeds sprinkled into salads, soups, stews, etc. The seeds taste mild with a crunchy texture and can be easily added to dishes. Amazingly, some herbalist are finding the seeds help heal damaged kidneys — wow! Here is to a wild, invasive, highly useful medicinal food. FYI, may be very stimulating/energizing to some folks, so best to eat earlier in the day. Enjoy! Image from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook. Check this link for more info on nettle seed.

One of the two nettle pages from the book    Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender    .

One of the two nettle pages from the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender .

Stocks: The Craft of Beautiful Bone Broth & Vegetable Stock (wild or cultivated)

The following six pages devoted to stock-making — including vegetable stock (wild or cultivated) — are excerpts from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook. Many folks ask for this information. I want to share it and make it publicly available. Enjoy!

From the book   Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender   (page 208).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 208).

From the book    Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender    (page 209).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 209).

From the book    Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender    (page 210).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 210).

From the book    Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender    (page 211).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 211).

From the book    Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender    (page 212).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 212).

From the book    Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender    (page 213).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 213).