I met a new friend when I was taking the wild and raw food workshop at my friend Julie’s house.
Wild and Free: Dazzling Apricot Pie!
Raw pie? Really? But what about the uncontested, very best part of any pie—the flaky, browned, butter pastry crust hot from the oven? Surely this raw imposter couldn’t hold a candle to mom’s homemade loganberry pie, right? WRONG!
Rilke’s Letters to a Young Poet: The First Letter
I had posted Rilke’s eighth letter some time ago, but hadn’t delved further into this correspondence. Recently I decided to read all the letters…
Wild and Free: The Main Course
What’s the best way to learn anything? For me it’s all about DOING. We helped gather the groceries from the field and combined them for the main course.
Wild and Free: Drink Your Weeds!
The most surprising thing for me, I think, from that entire day was the sumptuous drink our hosts made out of common weeds from the yard.
Wild and Free: Apricot and Grilled Purslane Salad
This surprisingly delightful salad is made with what many consider to be a noxious and too-bountiful weed: purslane. Add to that the sweet/tart flavor of local wild-ish apricots and you have a gourmet delight.
Wild and Free: Oregon Grape Cooler
The sour flavor of Oregon grape combines perfectly with the cooling effect of cucumber and the sweetness of the apples. If you do not have Oregon grape in your neighborhood, replace the berries with one lemon.