Home Foraging
September 8th, 2009 By Amber Turpin
The great stakes and pains of planting our mini farm does not escape one day in our minds. Gigantic effort, sweat, sometimes some tears, all to ensure the bounty we see rolling in like tidal waves at this height of the season. Far from unappreciated, the bags of tomatillos, buckets of pears and plums, and fat bunches of basil bombard our tiny kitchen that has recently been cut in half in the midst of home construction. Every spare minute is now spent canning, pickling, seed sorting, drying, and pretty much always eating, just to make sure nothing goes to waste. The ironic thing about some of the products rolling in and out of our kitchen is that we never lifted a finger in their creation. Amazingly, a large portion of these preserving projects I find myself immersed in has a foraged subject. Mysterious appearances of wild edibles are being recreated into highly enjoyable farm goods and menu items here at the homestead. I will share a few with you. Read More