Yesterday evening, I was fortunate enough to attend the Wild Edibles Walk led by suburban foragers Paul Tappenden and Adrienne Gomez. We walked around the farm’s circumference, identifying and nibbling on a variety of common-looking weeds with not-so-common tastes. There were delightful lemony notes in the Virginia Creeper and a spicy, peppery bite to the Canadian Fleabane. Behind the farm, we were treated to a little appetizer of Wine Berries and Wild Blackberries. Once we had grazed our way around the farm, learning what to eat, what not to eat, and what to brew if you’re feeling down (St. John’s Wort) or sore (Mugwort), we assessed our bounty and decided to make a stir-fry, adding a little coconut oil, a dash of teriyaki, onion and garlic to the Lamb’s Quarter, Purslane, Poke Weed, Wild Mustard seeds, and more that we had gathered. The flavors were incredible with much more variation than your usual bunch of greens. We ate and carried on a pleasant conversation as the breeze picked up and the sunlight turned richly golden. I glanced at the pan, noting the small portion still remaining. “Go ahead,” said Paul as I served myself a third portion.
For our next walk (check back soon for dates), we are hoping the Milk Weed pods will be ready. Our foragers say they can be prepared in a variety of delicious ways.