Summer is Sweet in So Many Ways
For most foragers, spring is all about wild edible greens: abundant and full of nutrition and flavor. But now that it's officially summer, my focus is on the flowers and fruits that fill the landscape. Everywhere I look there's a fragrant bloom or ripening fruit. Raspberries, black raspberries, and wineberries come in first, then blueberries, then blackberries...all of them delicious.
Equally exciting to me are the flowers. This is a KILLER year for elderflowers, milkweed, pineapple weed, Queen Anne's lace, and daylilies. These edible blooms are much more than pretty garnishes; they have texture, flavor, and fragrance, all of which are wonderful in the kitchen. (If you're interested in learning more about truly edible flowers, check out the course lineup for this year's Midwest Wild Harvest Festival where I'll be teaching a class on the subject.)
Because both fruits and flowers are delicate things, it's important to know how to best preserve their flavors so you can enjoy them year 'round. Berries can be frozen or canned, or made into jams and jellies. Flowers may be dried, or turned into syrups, shrubs (drinking vinegars), cordials, or jellies.
This time of year, a morning's walk offers tremendous bounty. Here's how to make the most of your early summer harvest.
Happy Foraging!
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