Page 91 - Spring2020

snacking on throughout the winter. We freeze folks who now claim it is the best meat in the During the
much of the harvest—especially green beans, world! The primary consideration with wild summer, we
peas, zucchini and celery—for hearty soups foods is care in cooking, so that their inherent
throughout the winter, and we can tomato sauce. deliciousness is honored. Many of the best res- eat a more
In addition, we now ferment more vegetables, taurants in the world actively seek wild foods, vegetable-
leaving them in the basement to add to meals acknowledging the powerful culinary potential heavy diet
throughout the year. of these foods that are free to all.
During the summer, we eat a more vegeta- (though still
ble-heavy diet (though still dressed with butter, OUR MAIN IMPORTS dressed with
cream and bacon), while in winter, we shift to We don’t produce all of our food. For a butter, cream
hearty soups, stews and roasts. We eat herbs variety of reasons, including time and senti-
mental attachment to certain global flavors, we and bacon),
fresh all summer and dry them for use in winter.
buy a portion of our food. For example, we buy while in
FORAGING: FOOD FOR FREE spelt, einkorn and khorasan for our sourdough winter, we
My entree to subsistence living was through baking. Olive oil and vinegar dress our salads
and many vegetables. Some products, such as shift to hearty
teaching primitive skills. Identifying edible
plants, foraging and hunting were skills that coconut milk and spices, allow our menu to soups, stews
I taught before I began growing food. We still reflect flavors from around the world. We also and roasts.
supplement a certain amount of our diet with balance the shortfalls in our harvest with root
wild foods harvested on the landscape, both crops from local farmer friends.
plant and animal.
There are several that have had a large HEALTHY AND CONNECTED
impact on our diet. The first is wild greens. Devoting our life to a subsistence lifestyle
Without a greenhouse, our garden is a little slow has given our family access to nutrient-dense
foods, engaged our children and community
to start at our high elevation. Hardy and robust and inspired generosity as we share the harvest
wild greens are one of the first things that we with friends and family. It keeps us healthy and
eat after the long winter. There are so many connected to our landscape. I advise anyone
different greens that grow in many different interested in delving deep into food, nutrition
regions, and one can add them to any dish that and health to grow some vegetables, learn
uses cooked greens. We add lambs quarters, simple butchery and keep a grazing pig in the
nettles and orache to spanakopita, green soups, backyard. In other words, take little steps day
eggs and green pasta. by day to ensure your health and that of future
Foraging for mushrooms and wild fruits generations.
adds adventure to our summer and produces
dramatic results on the table. Porcini are our
favorite mushrooms. We harvest saskatoons,
chokecherries and many feral fruits to freeze,
dehydrate and flavor mead, creating treats in
winter. Cooking with Sally DVD
Wild game is food that is available to many,
even without access to land for farming. Pur- Comfort Foods for
suing big game is exciting and romantic and Reluctant Family Members
results in the most meat; however, I am a fan of Meatloaf, Pork Enchiladas,
small game. The quantity is less overwhelming
(particularly if you don’t have a chest freezer), Southern Fried Chicken,
and small game provides more variety—from and More!
upland birds to waterfowl to squirrels to rabbits. $25 DVD or USB flash drive
Some of the more “edgy” meats yield surprising Order at westonaprice.org
results in the kitchen. I have served raccoon to

SPRING 2020 Wise Traditions 91