Foraging makes one incredibly aware of how little we are involved in the processing of our food. It has been a great lesson in patience because I am solely responsible for all of it — from the picking to the final result that will be consumed by myself and others. However, it takes time to learn the flavors of wild things and how you might transform these ingredients in the kitchen. Where does one begin?
Image Credit: Forager Chef
Nowadays, there are so many books out from which to draw inspiration on how to use wild and foraged foods. Here are three that I am currently loving:
The Forager Chef’s book of Flora by Alan Bergo
I’d followed Bergo for a while on Instagram and was always fascinated by his posts. He is a chef who uses his culinary knowledge to create contemporary foraged dishes that are not only beautiful, but delicious.
Recipe I’m looking forward to making this season:
Wildflower Crème Fraîche
Image Credit: Bookstore.org
A Year at Catbird Cottage: Recipes for a Nourished Life by Melina Hammer
I’m not sure where I first encountered this book, perhaps an inter-library loan but I managed to pore over it, delighting in how Hammer was able to effortlessly work in foraged ingredients. I enjoyed reading this book so much, that I sent her a note on Instagram and then promptly bought my own copy. There is a sentiment in her book that I strongly resonate with - Hammer writes, “nature has become my partner in crafting menus.”
Recipe I’m looking forward to making this season:
Autumn Olive Linzer Tart
Image Credit: Bookstore.org
Forage, Harvest, Feast: A Wild Inspired Cuisine by Marie Viljoen
Viljoen lives in NYC where she engages in urban foraging. She also arranges foraging field trips which I hope to attend one day. But it does beg the question, how does one learn to forage in any environment? Her book is part field guide, part cookbook, and encourages readers to reconnect with nature through seasonal eating.
Recipe I’m looking forward to making this season:
Juniper and Strawberry Frozen Yogurt
I know I’ve made mention of how effortless this recipes all appear but as someone with my culinary background, I understand creating work like this takes a considerable amount of effort and lots and lots of testing to get things right.
Sometimes with foraged ingredients, the window is so short that you many not have a chance to fully explore the breadth of something. And with hope in your heart, you pray for a more bountiful season the next time around. Happy foraging, and cooking and eating!
