Freezer foraging time has arrived. Cold, snow and generally harsh winter conditions have put an end to foraging. The season, though, was extraordinarily long this year, with such goodies as dandelions and dame’s rocket remaining available until well into December.
But now is time to break out those frozen, canned and dried wild foods and enjoy. My freezer brims with frozen goosetongue, lamb’s quarters, fiddleheads, dandelions and even a container of black trumpet mushrooms. And the bottom section of one of my bookshelf houses lots of home-canned goodies. In short, I could, if need be, eat well for several months without visiting a grocery store.
Some may call such as this hoarding. I don’t. Put simply, stores do not offer the same stuff that I pick in the wild or grow myself. Even in the case of domestic vegetables, I find that homegrown and preserved food beats all.
For instance, I recently broke open a jar of full-length, peeled carrots that I canned this fall. Even though coming from a Mason jar, these were far superior in flavor to the insipid, anemic offerings found fresh on greengrocer’s shelves.
So kick back, whip up a meal of those wild goodies you so diligently saved and enjoy. It’s time to reap the benefits of our labors.
By the way, my seminar which was scheduled for 4 p.m. on Feb. 4 at the Country Store in Bowdoinham is cancelled. However, my class at Merryspring on Feb. 14 is still on.