Marie Viljoen lives in Brooklyn and believes in food, flowers and plants you can eat (and drink). Join her on a seasonal forage walk or find her daily posts on Instagram @66squarefeet
Our foraging expert describes how to use this ubiquitous yet under the radar wild spring ingredient.
* Including Hoshigaki hacks for the nonprofessional.
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
Sweetfern is indigenous to our area, and until now, there were almost no references to it being used in a culinary context.
The Ditmas Park restaurant is teaming up with forager Leda Meredith for a wild-inspired spring menu following a forage tour in Prospect Park.
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More will leave seasoned sourdough bakers refreshed, and tentative bakers emboldened.
It’s the easiest way to preserve big flavors for a thin season.
Read the backstory of this gorgeous image from our piece about foraged cocktail ingredients.
Come and learn about these plants and their potential on a foraging walk that Marie Viljoen will lead on Saturday, June 7.
Through her bakery and community-supported baking (CSB) enterprise, Sarah Owens brings sourdough to Brooklyn.
In August all of Hudson Clove’s 22 strains of 8 varieties of garlic will be available for purchase through the website or at the New Amsterdam Market.
But seldom safe to eat.
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