The Northwest Forager™

Wild Food of the Pacific Northwest.

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Hank Holly

October 2, 2014August 7, 2015Henry Holly

Plantain (Broadleaf)

fall autumn harvest of squash pumpkin the northwest forager

September 22, 2014July 2, 2015Henry Holly

Autumn Equinox 2014

urban foraging the northwest forager apples pears hazelnuts

September 10, 2014July 2, 2015Henry Holly

Urban Foraging

#rubus #thimbleberry #edible

August 17, 2014August 7, 2015Henry Holly

Thimbleberry

blue camas camssia quamash

April 28, 2014February 27, 2015Henry Holly

Camas – Quamash

April 17, 2014February 27, 2015Henry Holly

Cattail

April 4, 2014February 27, 2015Henry Holly

News Update

April 2, 2014February 27, 2015Henry Holly

Stinging Nettle

March 24, 2014February 13, 2015Henry Holly

The Northwest Forager Kick Off

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If you're ever cutting fruit scraps off for a pie, jam, canning or in my case removing the core to dehydrate the rest... don't compost the scraps! Well at least consider the alternative. Here I'm going to ferment these pear cores into vinegar 🥴🍐

Do you have any experience with water pepper? They're in the knotweed family except this little guy packs a punch 💥. It just takes a nibble of one leaf before the heat kicks in. The spice is similar to black pepper but with a residual tongue tingle. This time of the year you're likely to find some walking along the river. Personally I dont think its flavor stands well on it's own but I'm still impressed it's a wild source of heat 🔥and is definitely worth culinary experimentation.

Purslane is another (ancient grain producing) nutritional power house! These stalks have been tossed with olive oil, sea salt and sesame seed, off to be roasted in the oven. This plant is noted for its rich levels of Omega 3 fatty acids making it a vegans dream substituting fish oil. The seeds are tasty and in this case make a very close replacement for poppyseed. My closest comparison for the plants flavor is comparable to prickly pear; sourish and supple.

Lamb's quarter seeds are maturing and ready to start dropping. I'm taking a preemptive harvest and drying them out before loosing them to the ground. These little guys are a great substitute for poppy seeds and add a fun little crunch to your bread, muffins, crackers and the such. Seems to be another under appreciated ancient grain...

These clover flowers were looking to good to pass up. What to do? Of course I could decorate a salad or meal or dry them for tea but I think I'll experiment with a handful and try to culture a wild yeast starter. Any favorite uses anyone?

Dandelion Kombucha 😋

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