Monthly Archives: February 2013

Thanks to two authors, Tama Matsuoka & Steve Brill, I see *local* foragability of cultivated products.

I was recently at a Chinese grocery store, and purchased a couple greens, plus what I couldn’t ID. Tama helped me to ID it as a cultivated Sagittaria. In doing some research, I learned that the one from the store was most likely Sagittaria sagitti… Continue reading

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Simple Swedish Mushroom Toast & $1 Vegan Bean Soup Correction

OK, here’s how to make it, per my sister-in-law who lived in Sweden:Cut mushrooms into small pieces (1cm or smaller).Saute in plenty of butter on low heat for ~20 minutes. Here the goal is not to brown, or only lightly so. Season w/salt and black … Continue reading

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Make sure to crowd the pan!

You read it right. Do crowd the pan. Do a cold start. Feel free to soak at least some mushroom species, including button. Culinary Pros & Cons:Pros: Less oil absorption, more thoroughly cooked mushrooms (also a safety issues w/some mushrooms that … Continue reading

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Afghan Biscuits (New Zealand Frosted Cookies) w/an Attractive Garnish of Mugwort (garnish not traditional)

Recipe examples: http://australian.food.com/recipe/afghan-biscuits-9426http://www.kiwibaking.com/afghan-biscuits-recipe/http://www.nzwomansweekly.co.nz/food/recipes/afghan-biscuits/Note icing sugar from New Zealand may refer to powdered sugar w/o … Continue reading

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carrot top (greens) pesto

Though I have yet to make garlic mustard pesto, today I made carrot greens pesto. I imagine 1st year wild carrot greens could work w/this, too. I used http://www.culinate.com/books/collections/all_books/roots/carrot_top_pesto, but used grana padan… Continue reading

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Yucutanian Black Beans with California Bay

I made Yucutanian Black Beans using CA bay instead of epazote. It came out different in flavor, and certainly delicious. I used my Vita-Mix to blend the CA bay into it, rather than removing it. Continue reading

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Shiitake Mycelium Soup

Today I boiled the liquid my shiitake mycelium exuded through the substrate into a collection bowl, combined with some water. The flavor was mild & only slightly bitter. I then used this liquid in place of pure water for a ramen soup mix from an A… Continue reading

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