To the rescue, local wild edibles expert, Karen Stephenson!Karen, already booked to present a talk about wild edibles, kindly agreed to work with us to pick bags and bags of assorted fresh greens, to be available just before our conference. Karen, who conducts wild edible walks locally, ...
Plant for wildlife: Create a wildlife habitat in your own yard Transformation of a garden: Article by Jennifer Rehm January 2005 Vol 3, Issue 1 Mariposa Lilies: Beautiful photos by author/photographer Don Eastman Green holidays: Tips for earth-friendly gifts and holiday decorations ...
Had we only known that they were edible, we could have harvested free mushrooms for many months of the year. The puffballs would grow to diameters of between 8 to 24 inches, so were large mushrooms. They matured in the Fall of the year and were very abundant where we happened to live....
Iris-scented Clitocybe Look for it in composted soil and evergreen debris from late summer through late fall throughout North America (or late fall to late winter in California). The choice edible blewit is similar, but tinged with blue. Like the better-known blewit, the iris-scented clitoc...
Many of these greens grow around my home here in Quebec as well, but you may have very different species near you. Check out some local field guides or foraging groups if you aren’t already familiar with wild edibles. You may discover that you have a few hundred tasty greens growing in...
They areboth edibleand can be used to feed ducks. Ducks can eat all parts of sweet potatoes and this includes the vines, stems, leaves, and the peels as long as they are fresh and well washed. Note that you do not want to feed spoilt or rotten foods to your birds. ...
or cook as you would other tender greens like spinach. The larger leave can be used for stuffing, like grape leaves. The seed pods are also edible while green and soft before they harden, later turning woody and brown. I hear they can be cooked like a vegetable. I’ve harvested and ea...
At last, however, the berries were beautiful and the fun began. I piled a cup of the berries into a saucepan with a bit of sugar (not much), some cider vinegar, chopped onions, a little salt, Worcestershire sauce, and tomato juice and cooked the whole concoction down for about fifteen...
The two questions I get asked most often when guiding fungi forages are ‘Is this edible?’ and ‘What’s the difference between mushrooms and toadstools?’ I tend not to answer either directly. In the case of the former, I encourage the asker to work out for themselves what species they...