Most of us never give a thought to using seaweed as a food, but it’s actually one of nature’s most nutritious edibles, and is usually easily available to anyone who lives near the coast.
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Why pickle seaweed, of all things? Many things are easier to pickle, and they taste better. I like pickled beets, kohlrabi, dilly beans, corn, radishes, grapes, and even turnips
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I just heard something that upset me. The parks department is planning on starting to charge for parking at the few free beaches in Sonoma County.
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Took a beekeeping class yesterday with The Institute For Urban Homesteading. We want to get bees for the roof at Forage Kitchen,
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Using local food is important to us. Not only is it good for the environment, but even more importantly, buying local is the bedrock of a strong local economy.
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Just went on my first spearfishing trip with Ty, our new chef, in Albion, on the Mendocino coast. It was a family affair. I showed up to the campground and was greeted by his brother
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What strikes you most, when speaking with Ty Taube, is his love of simple, unadorned ingredients. Last week he caught a live octopus, and proceeded to steam
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I hope you’re all having a great holiday. I’m up in northern CA at my dad’s, sitting by a tree cut from the nearby woods. I actually went to church last night for one of the first times
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Today was a great day. I got the chance to join our class up in the Sierras on the hunt for the ever illusive morel! I try to get out with the classes as much as I can, but usually have to leave them in the very capable hands of our resident mushroom expert Patrick.
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In lead up to the Eat Real festival next weekend, where forageSF will be selling in the marketplace (come visit!), I'm doing some recipe experimentation.
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As if the delicious leaves and flowers the wild radish provides weren't enough, here they come with seedpods. I like to forage radish seed pods and saute them up to garnish a salad
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I'm convinced that seabeans make a great pickle. They're already salty, crunchy, so small that the pickling mixture soaks through them pretty quickly, but so far my experiments have not been super successful.
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Sea Beans are great, I love their salty crunch. Also called pickleweed, Sea Beans are known scientifically as Salicornia europae variety ruba,
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part two in the limoncello adventure is upon us. After a painful 4 week wait, I took the limoncello out, strained out the lemon peel, a
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