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Tagged: Food foraging greens low carb
- This topic has 15 replies, 7 voices, and was last updated 3 years, 3 months ago by
T-Satt.
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05/23/2018 at 10:16 pm #40876
Anonymous
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Mulberries ripen first, beginning in May in Atlanta, but as far as I’m concerned, June marks the start of the food foraging year with the ripening of the serviceberries.
https://en.m.wikipedia.org/wiki/AmelanchierServiceberry trees have enjoyed a renaissance in recent years, and seem to be a popular choice in many parts of the U.S. for public parks and roadsides, retail developments, office parks, etc. The berries are antioxidant rich and a great source of nutrients for birds, people and other scavengers.
This year’s crop is ripening slightly early in Atlanta, and appears to be healthy and bountiful.
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05/23/2018 at 10:22 pm #40880
cool! I love berries but have never heard of this one before. I’ll have to investigate whether they are also prevalent up in the northeast…
Enjoy!
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05/23/2018 at 10:39 pm #40882
Anonymous
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My understanding is that serviceberry trees are native to north America and can be found growing wild in all 48 states and parts of Canada. I read somewhere that Native Americans dried the fruit to provide a portable high energy snack (the original fruit roll-up).
I’d be surprised if they aren’t abundant in the Northeast. I’d heard of serviceberries years before I encountered them in the flesh, and always thought the name had a practical sound to it, like it was named by the USDA or something, but I read somewhere that the name derives from it being served at funeral services that were held once the ground had thawed enough to allow burial of the winter’s victims. May just be a fable, but it speaks to the northern range of the tree.
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05/23/2018 at 10:46 pm #40883
Yes, I looked it up and did see a number of references to it growing up north. Next I just have to find some 🙂
Or plant one. -
05/24/2018 at 3:43 am #40886
pretty! i will look out for these too, here in VA.
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05/24/2018 at 8:20 am #40898
We have Wineberries in Virginia which we love picking: https://en.wikipedia.org/wiki/Rubus_phoenicolasius
I’ve also seen people in our area walking along the small country roads looking for wild asparagus.
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05/24/2018 at 10:11 am #40916
Anonymous
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Thanks for the info, Jay.
I think you guys mentioned some of your B&B guests picking the wineberries in an early podcast. I had wondered if it was just another name for serviceberries, which go by probably a dozen different names.
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05/24/2018 at 9:54 am #40913
I picked some Asparagus last night for this evening – not sure if it is mature enough yet, but there is plenty of it.
Berries are starting to show up as well – they will be ready in a few weeks. I love very flavorful small strawberries – the huge sized Supermarket strawberries are horrible compared to the wild ones.
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05/24/2018 at 10:21 am #40918
Anonymous
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Inglewood, could you post a picture of your wild asparagus? Does it just look like store-bought? I’m not sure if it grows wild around here.
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05/24/2018 at 12:17 pm #40924
I don’t have the asparagus near me until tonight, but this website is good:
https://realselfsufficiency.com/foraging-for-beginners-wild-asparagus/
I think the last picture is great – it shows what a fully mature asparagus plant looks like from the previous season – this is a good way to spot where new asparagus plants are going.
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05/24/2018 at 12:34 pm #40926
Anonymous
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Great article–thanks, Inglewood! I’ll be on the lookout.
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05/24/2018 at 10:59 am #40920
Anonymous
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My phone camera made the serviceberries appear more red than they actually are. At full ripeness, they’re a deep wine red which looks almost black in bright sunlight.
They start out white and proceed to bright red, then dark burgundy over about a month. The window for harvesting is about two to three weeks.
Serviceberries to me taste like cherry Coke straight off the tree, but the flavor deteriorates rapidly once picked (which is probably the main reason they’re not a commercial crop), and they should be refrigerated immediately, and eaten, frozen, or cooked within 48 hours.
I freeze them in 1-cup plastic yogurt containers, so I can thaw a couple of servings at a time to eat on cereal or cook into pancakes.
They also make amazing preserves!
One last, detail: serviceberries contain fairly large seeds–about the size of sesame seeds–but the seeds themselves are quite edible and have a nutty, serviceberry flavor. Mmmm, fiber.
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05/24/2018 at 3:04 pm #40936
Anonymous
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More serviceberries today. Somewhat better color reproduction in this picture, plus a thumb for scale:
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05/30/2018 at 9:32 pm #41332
Dandelion Greens are so fantastic and great for your gut healthy. You can purchase, or forage! Recipe I am going to try:
http://www.wisewomanmentor.com/wise-woman-ezine/1299431 -
05/30/2018 at 11:13 pm #41340
Anonymous
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My wife swears she ate dandelion greens as a kid, but I always thought she meant raw. That recipe makes me question if I’d want to eat them raw, but I’d try them cooked, for sure.
I have a book on edible wild plants with recipes including Curly Dock pesto. I see Curly Dock sprouting around here in the winter, and it looks great, but I admit I’m skittish about wild greens. It doesn’t help that I live in a dense suburb, where dogs (and some humans) relieve themselves on every square foot.
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05/31/2018 at 10:18 am #41375
I love to forage. We do Dandelion greens, Mallow, and Lambs Quarters in salads. I have tried Curly Dock, but still a bit bitter. I like to saute Yucca Leaves as well. They are great with eggs.
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