Eating your enemies used to be the stuff of cannibal horror movies. Now it’s actually condoned by many authorities and can be practiced openly at barbecues, potlucks and picnics. As long as we’re talking about consuming invasive plants and animals, that is.
This is one of my favorite concepts in the convergence of biodiversity conservation and cooking — eating invasive species! Modern Farmer’s account of it is not only comprehensive but also enthusiastic.
My surgeon told me to come in on an empty stomach. It sounds like breakfast is on him!
There was no breakfast. Nor had the inflammation formed abscess. So, we waited for another two days. Then there was another hungry morning yesterday and they took me in for a 15 minute operation.
Well, the anasthesiologist has explained to me before my dose that her daughter went to the same high school as me (I’m in Istanbul btw.) and that she was coming to Swarthmore on a full ride. He started barraging me with logistical questions until I fell asleep and continued where we left off when I awoke.
In the meanwhile, a pint of puss was removed from my arm and I no longer had a fever.
I had to postpone my return date to the Culinary Instititute of America, however, which is only terrible because I would have loved to return to the same class I was with before my great externship at Blue Hill at Stone Barns…
Ive always been interested in the idea of foraging. Ive been an inner city person my whole life and the idea of finding amazing things in nature to sustain ourselves off of seems to be a refreshingly new take on grocery shopping haha! For someone like me who lives in the inner city of Boston on the east coast, how would you recommend I start out?
That’s one of the most exciting questions I’ve heard in a while!
Well, your backyard (i.e. NH, ME) provides amazing coastal, riparian as well as sylvan foraging!
However, I think the more surprising place to start is your local parks!
It’s been a while since I’ve been to Boston but strolling in San Fransisco, Istanbul and NYC, in the last year across local parks, I’ve run into such things as wild chives / scallions, ramps, dandelions, fennel, wild carrots, day lilies, some species of cress…
There are also a lot of things that will require a little bit more processing but are ubiquitous in season and delicious when treated right: Cattails, acorns, black walnuts, etc.
Mushrooms are definitely a more advanced pursuit — other than the easily identifiable morel. One of my favorite starter mushrooms (which if you’re lucky you’ll run into in parks as well) is the dryad’s saddle.
Poached, salt-crusted and baked, roasted, grilled pears
After years of unrelenting enthusiasm for the idea of it, I think I’m ready to admit that any procedure that draws the moisture out of pears to make the cellulose-rich stone cells more prominent is doomed for sub-optimal results. Such attempts are blatantly misguided by the ease to infuse pears with flavored liquids and the very short and arbitrary window of time during which the pear’s osmotic balances allow for a more succulent texture.
Moving on to revisit later…
Or I could ask you folks which varietals of pears have the least stone cells? One I can think of is the Akca pear from Ankara (Tr. Akca armudu).