Foraging is a lost art for the most part, and it does require some specialized regional knowledge of edible wild plants. When we first moved to the affluent Boulder County area we would sneak around harvesting sand plums, crab apples, choke cherries and other delectable goodies along fence rows. Eventually we realized that these were seen only as ornamental or nuisance plants by the area humans, and stopped sneaking when we picked. Only the birds and squirrels are annoyed by our foraging habits, and we are careful to leave more than we take.
I grew up picking wild black raspberries, elderberries, mulberries, and all types of wild greens, and I still love the feeling of getting some kind of “free” delicious food that can be turned into preserves or goodies of some sort. Here in Indiana the choices are endless, and in my past week here I took advantage of one of my favorite wild greens, purslane. Purslane grows well in Colorado as the weed it is, but it doesn’t achieve the same large, lustrous leaves it attains here. It is a succulent plant and it is used as a cooked or fresh green in many parts of the world. I personally do not enjoy it cooked, but enjoy it raw in a salad or mixed with yogurt as a raita. It has a light lemon flavor that pairs well with tomatoes. Here is the wild plant, with some of the small yellow flowers at the tops of the stalks:
I am sure you have seen it growing in your garden and pulled at least a few–if you let it grow it will develop large, tasty leaves. The stems are also edible but the leaves have the best flavor and texture. My mother kindly left a few large plants for me so I could make some purslane salad while visiting, and so I picked off the top leaves and tossed them with tomatoes, a little olive oil and fresh lemon juice, and some salt. Simply and tasty:
This is also great tossed with a little feta cheese and/or some cubed melon. Try it the next time you decide to rip out one of those garden weeds, and I think you will be surprised.
My mother also enjoys making wine (I just sampled her super-strength pear wine, which would be popular on ice in Russia, or in any maximum-security prison–it’s a little strong…), and elderberries make great wine. Mom picked a large patch that she found and did the hard work of removing them from their stems:
They are a tiny fruit, so she plucked a few buckets to come up with the three pounds needed for a small batch of wine. They are beautiful little fruits:
The wine is in process and I will give you a tasting update in a few months. Past experience is that it makes a mellow, rounded and pleasingly tannic wine.
I have so enjoyed my visit and I fly back to Colorado tomorrow. I am going to smuggle some of these tomatoes back on the plane with me, and possibly some corn. I am planning to do my fair food blog as soon as I get back, to focus on the deep-fried stuff that is both tasty and bizarre. Meanwhile, I leave you with my favorite garden meals from the past week–zucchini fritters with fresh tomatoes and green beans:
Plus the classic way to enjoy a garden tomato, a gorgeous BLT:
Thanks for reading!