Monday, December 2, 2013

Life alive sauce


Life Alive, the great veggie cafe that replaced Hollywood video a few years ago on Mass Ave in Cambridge, MA, uses this great sauce on almost all of their rice bowl dishes. This is it!


1/2 cup plus 2 tablespoons freshly chopped ginger

1/4 cup garlic, de-centered

2 tablespoons fresh-squeezed lemon juice

1 tablespoon nama shoyu, or tamari, or soy sauce

1/2 teaspoon sea salt

1.5 cups plus 2 tablespoons olive oil


Blend the ginger, garlic, lemon juice, nama shoyu, salt, and 1/2 cup of the olive oil on high.

Add just enough olive oil to get the mixture to turn over. Once the ginger and garlic have broken down into a smooth cream, slowly add the remaining 1 and 1/8 cup olive oil. 

Use this sauce over rice with your favorite foraged items. Like boiled burdock, pokeweed shoots, jersulam artichokes, chestnuts if they ever return, or fiddleheads. 
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Tuesday, July 2, 2013

Why I love the Charles



Porcini!

Also these almond scented russulas which smell so good but the books say they are inedible. Then they say it is because they taste spicy. I tried them in my mouth, yes, they are spicy, but is that it? Is that why they are inedible..because I like spicy food. I need more data. Will ask the boston mycological club.




Wednesday, June 19, 2013

Boston magazine interview turns into a Porcini score!



I took a long lunch break today at work to do an interview with a gal from Boston Magazine. Even though I rarely forage around my work, I took her around there anyhow for convenience. We found wild parsnip .. first time I've ever seen that in the city .. and then over by some oak trees some little porcinis. Above, in the frying pan, now, in my stomach.  Also grabbed some pretty good looking chickweed and curly dock, in the collander, and on the way to work some juneberries which are in the pot on the left along with farmers market rhubarb and strawberries.  You'll also see pictured an orange and an apple. Also foraged. It's a little weird how much fruit I find that I guess falls out of bike baskets or something. These guys were lying in the mulch (where I also found a couple wine cap mushrooms, which have been abundant this year) over near my new sort-of-guerrilla garden at MIT (I dug it myself and it's in a weird spot, but, I got permission, so it's not that bad-ass).

This weekend will bring in the cherry/mulberry/juneberry haul, just as I finish the end of my last year's canned fruit, the apricots.

Get out there with your sheets and shake down those super fruit mulberries!

Wednesday, October 24, 2012

3D Pareto surface foraging

The world needs a nice picture of a 3D Pareto surface. I am always looking for one, so I took the time to make on. This has nothing to do with foraging, but this will at least make the thing available for public use. Hoping a google search for "3D Pareto surface" will have this as  a first hit soon enough.

In terms of FORAGING, my latest trip to California for the wedding of Melissa and Jeff included some nice new finds.   Foraged and ate a bunch of dragon fruits, a lot easier than the other red cactus fruits I've gotten before that require gloves because they are full of prickers.

Then there were the fallen oranges and grapefruits and persimmons. Black walnuts right at the wedding site provided a nice distraction, cracking them open on the rocks right there.  But my favorite item was the olives.  Lots of people grow olive trees, and I stopped at one point in San Bernadino and found about 5 full of olives on the street itself...not in someone's yard.  So I got a whole bunch and have various people (Stef, Helma) curing them for me. I took some home myself but didn't want to get them taken away by California Agricultural rules at the airport, which is why I convinced my California friends to cure them themselves. But I got mine through so am curing a small batch. They should be ready to try in about a month.

And once more, for search engine reasons: 3D Pareto surface.  And buy urban foraging on amazon!

Tuesday, August 14, 2012

SHOWTIME


I've been busy this summer rehearsing for 3 things: 2 choral performances and a play. Hopefully some of you can get to some of these. They will be cool in different ways so pick your poison. In order of the performances:


Chorus 1: (award winning)Mercury Orchestra sings Ravel's Daphnis et Chloe. This is a haunting, moody piece with hard jazzy voicings, and it should sound great in Sanders Theatre.

SATURDAY, AUGUST 18 . 8:00 pm. More info here. Advance tickets are $20, $15 for students.

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Play: Rumors, a wacky comedy by Neil Simon. I play the befuddled cop at the end of his rope, at the end of the play.  I get to yell a bit, which is fun. This is going up at the Georgetown Community Theatre, 22 Pleasant St.  Georgetown, MA 01833. You might remember me as Gene Scechi in Back in Your Own Backyard, an original Hanover High School production c.a. 1990. 

THURSDAY, AUGUST 23-26. 23-25 are at 8 pm and 26th is a matinee at 3 pm. Tickets are $10. 


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Chorus 2: This we've been rehearsing for all summer. Calliope is a non-profit chorus/orchestra in Boston, and besides sounding great, they give away proceeds from all of their shows to area non-profits.  They have creative programming, and this summer the concert is "A Mass in Pieces", which is a collage of great pieces from various composers' masses.  Bach, Beethoven, Rossini, Bloch, and more. 

SATURDAY, SEPTEMBER 8, 7:30 pm, 
First Church, Boston, 66 Marlborough Street.










Mayapples. These are the ones we didn't eat because they are not ripe enough. The ripe ones tasted unbelievably good - sweet like a passionfruit meets a guava. We all swallowed but didn't chew the seeds, and no one suffered any ill effects or feelings.

Tuesday, May 8, 2012

M & M s

Last week on the vineyard brought a ton of foraging. I'm getting better about picking only things that I know people will like (although my friend Jody didn't seem to like the watercress soup, but everyone else did enough so that we sucked down at least 10 gallons of the stuff). So, for example, I didn't prepare anything "knotweed". I stuck to pokeweed, daisy greens, milkweed, and watercress as the bulk foraged items.

Here are my milkweed pickers.


And here is the haul.


I cut off the white part of the stem and boiled the rest for 10 minutes and.. no bitterness! I think I have, at least for the time being, satisfied myself that it is the white part that has produced the bitterness confusion in the foraging literature.

On the ferry boat home, I got a phone call from a friend in Cambridge saying she had possibly found morels in her back yard. The next day I verified that they were in fact morels and proceeded to eat them for lunch. Thanks Julia!!  So, Cantabridgians, keep your eyes peeled.  Look in your mulch, and even look where the foundation starts and the mulch begins.  The deformed one (which I split into two to make the "haul" look more impressive) was coming right out of such a crack.



Tuesday, April 24, 2012

Mountains of chickweed after a bit of rain

In preparation for tonight's dinner, hosted at Harvard, I headed out to my favorite one-town-shopping foraging spot - J.P. It started pretty mildly with some not so great tasting linden leaves, but started to pick up speed the deeper I got.  I was able to gather a quick bag of nettles and some milkweed shoots, and then I headed over to the giant composting dirt mound area at Peter's Hill in the arboretum.  Mountains of chickweed, lamb's quarters, and pokeweed, three top notch spring veggies.

Of course, while I was upon a mountain of lamb's quarters, I get a call from my work. It was 9:30am. I was supposed to be at the 9:00 meeting.  Instead of "I'm on a mountain of great edible weeds!" which I was tempted to say, I went with "Oh...I'm not there", to which I got a reasonable "Duh" response.


I ate some of those weeds during the 12 o'clock meeting. But I'm really looking forward to getting into all that pokeweed!