Multcolib Picks: Urban edibles, but mind the sous chefs
Annotation:Take a stroll around your neighborhood and you're likely to spot dandelions growing by a fence, or clover sprouting up between cracks in the sidewalk...But did you know that colorful dandelion makes great fritters and clover can season a luscious soup?
Annotation:Whether looking to enhance a diet or identify which plants can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly nutritious greens.
Annotation:The primal experience of gathering is inscribed in every human's DNA, and this book invites us to look beyond the refrigerator and cupboard to the abundance of wild edible plants that can be found and harvested everywhere.
Annotation:"From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of the locavore movement." (Publisher)
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While it may be true that sous chefs lurk around Portland backyards harvesting weeds and other unlikely foodstuffs, who can blame them? As it turns out, we're surrounded by things that just, like, grow from the ground, but look good on a plate at an elegant dinner. Here are our top picks on urban edibles. But hey, harvest responsibly, okay?