Beverages, Recipes

When Life Gives You Dandelions–Make Wine!

A few weeks ago I went to visit my friend, Cristin, in Baltimore. It was a beautiful weekend in early April. Baltimore being only a few hours south of New York, I’m still always surprised by the weather difference. Magnolia and Cherry Blossoms were already in full bloom, with New York’s spring still a few weeks away. There was no shortage of activities in front of us–museums, Fells Point, antiquing. But being high off my first foraging experience just the weekend the before, we decided on what any sane, classy women in their early 30s would do. We spent the afternoon picking dandelions and the evening making wine.

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Get Local, Local Produce

A New Look at Local Food: Urban Foraging

Urban Foraging

My knowledge of foraging was pretty much nonexistent. Sure, I knew there were some types of wild mushrooms you could collect and eat. I also knew some types might kill you, so I never really tested the idea. I knew violets were edible and used to pick them in my backyard as a kid and dip them in sugar or honey. I knew dandelion leaves were tasty, but bitter, and mixed well with other lettuces in a salad. Okay, so maybe I did know a few things, but nothing like the world Leda Meredith, urban forager, opened up for me.

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