Wednesday, March 22, 2017
Tuesday, March 21, 2017
Within just a few square feet in my back yard are multiple, edible plants. There have been no poisons added, no genetic modification, no fertilization. They grow here and are available to feed me. We talk about biodiversity in places that are far away from us and fret over destruction of rain forests. We might look at ourselves first. Ever wonder how the native people survived without a grocery store? Their world was the grocery store and it is still here and will be for a long time if we choose to protect it. We might consider not poisoning our yards and instead eat what is there.
Saturday, March 18, 2017
I belong to a wildcrafting group ( think wild food) and one of the girls in the group sent me a pic of her grand daughter picking berries at a nearby creek. She graciously allowed me the use of the photo to create this painting. She was actually interested in the very tall Mullein plant to the left and asked her granddaughter to stand nearby so that we could get perspective on how tall it was. ( Mullein is used medicinally. To visit this painting and many others in my ebay gallery, click here To visit my artist blog ( where you can also order my books on painting and my children's book on foraging ) , click here
Throughout the summer I picked fruit and berries from my own small serviceberry, goji berry, huckleberry bushes and also some apples and plums from the neighborhood garden apple trees. My goal was to save enough for some sort of a pie in the cold weather. ( I kept adding them to my freezer bag throughout the summer) and today is the day to make a fruit/berry crumble. ( think apple crisp)
I have brown a little patch of these flowers for years after getting a cutting from someone's garden. They are perennial and I just found out they are also a prized spring salad edible. from the net...
Orpine (sedum purpureum) is a wonderful, tasty wild plant that is also grown in gardens and as an ornamental plant. If you are lucky enough to find it growing wild and in abundance, you'll have found one of my favorite salad greens. At least the young and tender leaves are great in salads or raw as a trail nibble. But you can also boil the older leaves for 5 to 10 minutes, and its tubers are edible as well, cooked for 20 minutes or so.
Tuesday, March 7, 2017
Monday, March 6, 2017
You have a bunch of stuff growing in your yard right now that is not only edible but very nutritious and delicious. If you're afraid of dandelion greens try the little buds. I throw them on top of the salad and never know the difference. they are much sweeter than the bitter greens. You might try making some dandelion green pesto w nuts, lemon juice, olive oil, and parmesan cheese.