Lately, I've had a growing interest in foraging. There are a few books at my local library that I have reserved for checkout. I'd like to try my hand at picking wild edibles and wondered if anyone here enjoys this hobby.

On a secondary note, I have had some wild onion appear in my backyard in the past but, luckily, the space is landscaped now.

Now, I wonder how things would've turned out if I harvested that onion. Anyhoo, does anyone perusing this sub-board do anything like this?

I have friends in Chicago acquainted with a lady who survives this way, foraging off empty lots and grassy fields in the area. Other neighbors tapped the city maple trees and harvested the syrup, then spent days boiling it down to something worth consuming. I think that's SUPER COOL.

Anyhoo, look forward to the replies.

Daniel Traechin
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Daniel wrote to All <=-

Lately, I've had a growing interest in foraging. There are a few books
at my local library that I have reserved for checkout. I'd like to try
my hand at picking wild edibles and wondered if anyone here enjoys this hobby.

On a secondary note, I have had some wild onion appear in my backyard
in the past but, luckily, the space is landscaped now.

Now, I wonder how things would've turned out if I harvested that onion. Anyhoo, does anyone perusing this sub-board do anything like this?

I have friends in Chicago acquainted with a lady who survives this way, foraging off empty lots and grassy fields in the area. Other neighbors tapped the city maple trees and harvested the syrup, then spent days boiling it down to something worth consuming. I think that's SUPER
COOL.

Anyhoo, look forward to the replies.

At one time *all* food was foraged. Hunters and gatherers, if you will.

Knowing what's available and, better yet, what's tasty goes a long way.

When I was living in Califunky my friends and I used to camp in the
Sequoia National Forest above Kernville/Lake Isabella - along the banks
of the Kern river. We'd eat fresh caught rainbows cooked in the camp
fire - stuffed with wild onion/chive we foraged from the roadside.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fergus Drennan's Sorrel & Chickweed Soup
Categories: Potatoes, Greens, Herbs, Dairy, Vegetables
Yield: 4 servings

300 g (10 1/2 oz) common sorrel
- leaves
200 g (7oz) chickweed
1 lg Fine sliced onion
1 lg Peeled, thin sliced potato
15 g (1/2 oz) butter
1 Litre (1 3/4 pt) vegetable
- stock
150 ml (1/4 pt) milk
Single cream
Salt & pepper

Melt the butter and gently shallow-fry the onion until
translucent. Add in the potato and stock, simmering for
20 minutes. Now add in the washed and roughly-chopped
sorrel and chickweed, milk and seasoning; bring to a
simmer for a further 10 minutes. Serve with croutons, a
dash of cream and garnish with a little shredded sorrel
and whole chickweed sprigs

RECIPE FROM: http://fergustheforager.co.uk

Uncle Dirty Dave's Archives

MMMMM

... All fungi are edible; but some only once.

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Re: foraging
By: Dave Drum to Daniel on Wed Sep 11 2019 10:38 am

At one time *all* food was foraged. Hunters and gatherers, if you will.

Ya think?

When I was living in Califunky my friends and I used to camp in the
Sequoia National Forest above Kernville/Lake Isabella - along the banks
of the Kern river. We'd eat fresh caught rainbows cooked in the camp
fire - stuffed with wild onion/chive we foraged from the roadside.

That sounds like a blast and souds delicious. please tell me yall brought beer.





Daniel Traechin
--- SBBSecho 3.09-Win32
* Origin: Digital Distortion: digdist.synchro.net (1:340/7)

Daniel wrote to Dave Drum <=-

At one time *all* food was foraged. Hunters and gatherers, if you will.

Ya think?

When I was living in Califunky my friends and I used to camp in the
Sequoia National Forest above Kernville/Lake Isabella - along the banks
of the Kern river. We'd eat fresh caught rainbows cooked in the camp
fire - stuffed with wild onion/chive we foraged from the roadside.

That sounds like a blast and souds delicious. please tell me yall
brought beer.

Actually, no. One of our merry band had a problem with things like that
so we didn't tempt fate. And the guy with the Jeep would get awf'ly
silly after just a couple brewskis. Not to mention that there was a
beer driver's strike in the L.A. basin at that time and the only suds
to be had was semi-smuggled in from Phoenix. Really nasty stuff like
Cavalier and Harlequin ..... eeeewwwwwww.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Campfire Trout
Categories: Five, Seafood, Vegetables
Yield: 4 Servings

4 (6 - 8 oz) fresh caught
- rainbow trout; gutted,
- heads optional
2 Handsful wild onion greens
- or chives
Salt & Pepper
Lemon juice

First catch your trout - if you don't you go hungry.

Gut the fish and stuff the cavity with onion/chive
greens.

Make a thick mud using river water and dirt from the
bank. Pack the stuffed fish into a coating and place
in the coals of your campfire, surrounding the entire
packet.

When the mud has baked hard the fish is done. Break
open and discard the mud - taking care not to get bits
into the cavity. The scales of the fish will come away
with the mud.

Season with salt & pepper and lemon juice and ENJOY!!!

First made by me on the Kern River between Bodfish and
Johnsondale, California in July 1966.

RECIPE FROM: Walt "Thunder Belly" Turner

Uncle Dirty Dave's Kitchen

MMMMM

... Accurate observation is often called cynicism.

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Hi Daniel

Re: foraging

I used to when I was younger, more active and had the free time to
pursue it. I enjoyed hunting and fishing as well.

I grew up in rural Ontario and now live in Yellowknife in the
Northwest Territories of northern Canada. Foraging here for what is
known as Country Food definitely includes hunting and fishing.

Back in Ontario I loved picking so-called garden weeds right at home
including dandelion, chickweed, pigweed, lamb's quarters, and
purslane greens and burdock root.

Here, we have a wide variety of berries both within the city and
close nearby: low bush cranberry (lingonberry), strawberry,
raspberry, red and black currants, gooseberry, blueberry,
saskatoonberry (serviceberry), crowberry, kinnikinnick (bearberry),
bunchberry, cloudberry (dwarf arctic yellow raspberry) and juniper.

I can collect fireweed flowers and wild roses right in my yard along
with raspberries and lingonberries.

When it comes to mushrooms the only ones I pick are morels.

I am not a fan of evergreen needles no matter how much vitamin C
they have.

My wife travels up north to Kugluktuk (Coppermine) and Iqaluktuut-
tiaq (Cambridge Bay) monthly on business and people there still rely
heavily on country food including harvesting sea mammals as the cost
of flying and shipping in southern food is so high. She gets fresh
or smoked, frozen whitefish and char on almost every trip and could
easily barter for seal, walrus and Beluga if she chose to. She
always goes up with a cooler full of tomatoes and avocados for
guacamole or fresh cherries in season as treats for her clients and
co-workers there. Also Tim Horton's doughnuts and buckets of KFC. A
bucket of KFC is worth several pounds of arctic char gravlox in
trade there!



Cheers

Jim


... Don't be afraid of a wild goose chase. That's what wild geese are for

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