Another Link!
http://www.nytimes.com/2010/11/24/dining/24forage.html
Love this. Although not new, eating wild items, whether foraged berries and greens or hunted game, is such an excellent way to go about the culinary experience.
In my post about the leg of lamb I roasted, I also harvested local American chestnuts to mash like potatoes. It turned out to be an excellent meal, and I felt even more proud that the side dish was harvested less than half a mile from my front door and by my own hands.
Need to prep for Thanksgiving. More on this later!
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