It's a winter wonderland.
So many people assume I moved to New Mexico to get away from the snow, but they're wrong. At 7,000 feet, Santa Fe gets plenty of snow. In fact, I'm watching it fall right now, wondering if I should play hooky tomorrow and go skiing, or if I should wait until the weekend.
I'll be in Florida in two weeks, teaching a wildcrafted bitters workshop using native plants. In my down time I'll forage my way around Sanibel Island, looking for tropical tastes to play with. But for now, I'm working through my chest freezer. I've got pear butter in the crock pot, shagbark hickory bark roasting in the oven, and an experimental bitters brewing on the counter, made with New Mexico's native hops.
If you're looking out at a winter wonderland (like I am), there are still a few things to forage, like nuts and bark and rose hips. And if you live someplace snow-free, you may find cool weather greens, mushrooms, and some lingering fruit! I'd love to know what you're finding and eating to start the year off right.
Happy Holidays!
Ellen
Want to know more? Go to www.backyardforager.com.
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This small evergreen shrub is easy to spot in winter, when other plants have died back. Capture its flavor in tea, ice cream, or booze!
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Rose hip soup can be served hot or cold, but this time of year it's best enjoyed hot. Maybe even poured over some vanilla ice cream!
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After using sunchoke tubers every which way, I've decided this simple recipe is my favorite. It's foraged comfort food at its best.
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Snowy New Mexico!
We love skiing at the Valles Caldera, a giant volcanic crater in northern NM. It's a magical place...but not much to forage for this time of year.
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