Hunger Games

Apparently, when Jerry is unemployed, it turns into the Hunger Games over here! We've been foraging for our meals! I'm just waiting for my bow and arrows to arrive in the mail.

Yes. That is Jerry eating leaves off a plant.

Truth be told, foraging is actually something that we have had an interest in exploring for quite some time. I can't say it's an interest we share 100%, but still. I'll give you two guesses who is the more interested party of the two of us.

And again, eating what looks like dried grass, but is actually garlic seeds.

And again, eating what looks like dried grass, but is actually garlic seeds.

We signed up for a Foraging Tour in Inwood Park this past weekend with "Wildman" Steve Brill. Who referred to himself as "Wildman" Steve Brill every time he introduced himself. He was a character. But I guess you would have to be to eat leaves and twigs in your local park.

Overall, it was a really interesting experience. We definitely walked away knowing a few more things we can eat at our local park (which isn't hard since prior knowledge was...oh...zero) and with bagfuls of "produce" for dinner.

"Wildman" Steve Brill

On our foraging adventure, we collected:

• Burdock Root - a starchy root vegetable
• Lamb's Quarters - a type of leaf similar in flavor to spinach
• Sumac
• Birch Branches
• Field garlic seeds 
• Gout weed (I think)
• A variety of other greens that tasted good but couldn't tell you what they were

What we made:

• Cream of Burdock Root Soup
• Lamb's Quarters Two Ways - Sauteed with Garlic and Salad with Plums and Beets in a Walnut Dressing
• Gout weed Pesto made with Field Garlic Seeds
• Field Garlic Spice Rub for Swai (white fish)
• Birch and Sumac Tea

I would share our recipes for this particular meal, but let's be honest. You're not going out and eating from your front yard.

But Jerry will if you invite us over for dinner. 

Cream of Burdock Root Soup

Goutweed Pesto on Swai, Sauteed Lamb's Quarter, and Lamb's Quarter Salad with Golden Beets and Plums

Lamb's Quarters with Plums and Beets in a Walnut Dressing