Most hickory nuts in the US are edible, the most popular one being the pecan, which has a limited range in the south. Here in central New England (and in much of the estern US), the most common hickories are … Continue reading
Monthly Archives: September 2013
If you’ve been disappointed with the flavor and texture of coconut milk ice cream, try this one. Virgin coconut oil, creme de cacao, and tapioca syrup lend this chocolate coconut milk ice cream a smooth and creamy mouth feel, and … Continue reading
Why not turn an invasive plant into an elegant dessert? This sumptuous pie starts with a nutty, no-bake graham cracker crust. It’s layered with a thick, sweet-tart autumnberry sauce made from the berries of the invasive shrub, autumn olive. Then … Continue reading
Until recently, few people were aware that the berries of autumn olive, Elaeagnus umbellata, are edible. But the secret is out. More and more are harvesting these tasty fruits for both sweet and savory dishes. In addition to great flavor, … Continue reading
While out foraging for shagbark hickory nuts (Carya ovata) in Bolton, MA this morning, I noticed abundant sign of other animals doing the same. Near a beaver wetland in a mixed oak / white pine / red maple / black … Continue reading
Fruit purees and syrups add great flavor to ice cream, but the extra water can lead to crystallization, giving the ice cream a gritty texture. Not so with elderberry syrup. For whatever reason, elderberry syrup actually lends elasticity and smoothness … Continue reading
If I had to choose a favorite wild edible, it would be the hazelnut. Rich in protein, fat, and flavor, hazelnuts make a satisfying snack, and can be used in cooking wherever you would use their commercially available counterparts (called … Continue reading