This article appeared in 2004 in Gourmet magazine. It was one of my inspirations for getting into foraging.
Wednesday, July 6, 2011
Lately I have been doing a lot of foraging for wood sorrel, smooth sumac, wild blackberries and dewberries, elderberry blossoms, wild shiso, and loomis mountain mint. From the blackberries I created some delicious jam, and I made a tasty syrup from the elderflower. The garlic we recently harvested is now totally dry and ready to clean up for future planting. I have also been starting the setup/construction of the high tunnel (similar to a greenhouse), but the heat has made the process a bit slower than anticipated. I am thankful for the recent rain, but unfortunately the weeds have been thriving because of it. It's especially difficult to stay on top of the weeds before they take over the plant beds, but it is a necessary part of farming.
Have a great week!