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Rose Hip and Orange Marmalade

Rose Hip and Orange Marmalade

A Winter Adventure

“He walked by the sad little garden and all around the house—not a new house any more. Even the last added lean-to bedrooms were old and weathered and the putty around the windowpanes had shrunk away from the glass.”

East of Eden, John Steinbeck

Inspiration

It took me several weeks to gather up my urban foraging courage. On my morning walk I pass a house that is empty with a forlorn “for sale” sign that dominates the front yard. A gigantic rose bush hadn’t been trimmed and was filled with bright red rose hips. I took a pair of clippers and a bag on my walk and set about stripping the bush of all the rose hips. While I was clipping, the neighbors drove into the driveway next door and gave me a puzzled look. Thank goodness they didn’t speak to me. I was on the verge of being the crazy lady who lives in the neighborhood. I was waiting for “Um, hi there, what are you doing in my neighbor’s yard?” “Oh, I, ah, live down the street and am gathering rose hips for making jam.” I gathered up my treasure and wondered if I had enough rose hips to make jam. I had no idea what rose hips tasted like or that they take time and patience to clean and cook. This is my kind of winter adventure. READ MORE . . .

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Citrus Shortbread with Cornmeal

Sun Citrus Shortbread

Foraging—The Serendipity of the Find

“Kate could make pretty floral arrangements using only the blossoms from weeds she picked in fields.”

East of Eden, John Steinbeck

Inspiration

Last weekend we went to Elkhorn Slough Reserve for a foraging walk. Under the guidance of Bree Candiloro, a stewardship specialist at the reserve and Dr. Keith Rayburn, a physician who has studied natural medicines we identified thirty-five plants that were used by the Ohlone Indian tribe. Many of the plants served multiple purposes: food, medicinal and utilitarian. Our curated walk took us to areas normally off limits to visitors, from bright sun dappled open spaces, a field lush with natives grasses and then under a canopy of native California oaks we found the vibrant green growth of a forest. We located the ultra hip stinging nettle and after the walk tasted stinging nettle pesto. I was able to bring home some nettles and used them in Lasagna with Stinging Nettle, Asparagus and Peas. Once the nettles are cooked they lose their potent sting and have a mellow grassy, herbaceous taste. It’s really quite amazing to find that so many plants native to California have uses that were discovered centuries ago by the Ohlone Indian tribe. READ MORE . . .

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Goat Cheese Biscuits with Wild Radish Flowers and Sage

Goat Cheese Bisquits

Spring Foraging

“Romie Lane was muddy with pools of water standing in the new wheel ruts, and the tall wild oats and mustard grew beside the road, with wild turnip forcing its boisterous way up and stickery beads of purple thistles rising above the green riot of the wet spring.”

East of Eden, John Steinbeck

Inspiration

Early spring is an astonishing time to forage along the coast of California. Every patch of soil that was graced with winter rain has sprouted new shoots with tender blossoms floating on a sea of green leaves. Joy Colangelo gave Athena and me an introductory plant foraging lesson in Monterey. Joy is a co-owner of Monterey Bay Sea Salt and has been foraging for almost thirty years. Her knowledge of plant foraging is focused on survival skills. Not only what can be eaten to survive, but what plants can be used as shelter or even to supplement clothing to keep warm. It is the ultimate serendipity to find what you need right where you are! Time spent with Joy is inspiration to spend time learning more about the planet we inhabit. READ MORE . . .