Foraged vegetables are always more fun to cook. So Food52’s resident forager, Tama Matsuoka Wong, is introducing us to the seasonal wild plants we should be looking for, and the recipes that will make our kitchens feel a little more wild.
When foraging, always choose high-quality landscapes (not next to the highway or on post-industrial or sprayed sites), and make sure to obtain permission if it is not your own yard. If possible, go out with an experienced forager.
We assume no responsibility for any adverse effects from misidentification or incorrect use of featured wild plants. For more information and identification advice please consult us at meadowsandmore.com.
I love cool, rainy days when the mist settles over the fields and creek. These are the days when the mushrooms come out of hiding — it always amazes me how they seem to pop up out of nowhere. In reality, rich forest soil can hold about eight miles of fungi underground in one square inch. Fungi are extremely critical for soil health and the interdependency of plant and animal life.
The mushrooms that we see above ground are the fruit of the fungi webs — of which t... Read more
