Tuesday, March 13, 2018

March is holding its breath

March is doing its usual thing. On again, off again. Snow, warm spell, slush, freeze, sun, rain. I like it.

And when there is a sale on daffodils, you jump on it. Buy them in tight bud. They do not last long.

Behind the daffodils, now very scented,  is my multi-stage, work-in-progress lemon syrup. Meyer lemons and sugar in equal weight. No water. The sugar draws the juice out. And then I added fir twigs, still green and fresh and fragrant, and after that, foraged juniper berries and juniper flowers. When it seems right I will strain it and bottle it.

The juniper in question is Juniperus virginiana, commonly known as eastern red cedar, and I found these trees along the Hudson, on a drive upstate. Some carried last year's fruit, some were in bud, with pollen about to burst - it is very aromatic.

Update: You can see the bubbly fermentation a few days later on Instagram.

Tuesday, March 6, 2018

Old Fashioned Raisin Bars

There are some very good cookies next door at 66 Square Feet (the Food).

In spring forage news, there are still spots left on my Inwood wild plant walk (April 15th). Pelham Bay is filling up fast (April 28th). Backyard Cocktails are sold out, but May's Spring Fling (May 16th) and wild soda workshop still has plenty of spots. Book in link below.


Monday, February 19, 2018

What is brewing?

Quiet on the blogging front. It's all about time.

Busy on the vinegar-making front. Although, with vinegar, a lot of waiting is involved. The busy part simply means cutting up fruit to combine with sugar, water and an aromatic (or not) in a wide mouthed jar. This sits for a while, 7 - 10 days, infusing and fizzing steadily. Then, after the solids are strained, the liquid goes back in the jar, protected by some cheesecloth (for dust or fruit flies), for some weeks. Three to six. Ish. Acetobacter are everywhere and they convert sugars into acetic acid. Voilá, vinegar.

This winter vinegar session began in December, inspired  by my friend Sarah Owens (whose latest, lovely book is Toast and Jam), who was making apple vinegar. To date I had only made vinegar from floral fermentations (elderflower, common milkweed), and waking up to the fermenting potential of winter fruit has been a wonderful adventure. My vinegars over the last couple of months have used apples and pears, dried jujubes (from Chinatown) with orange, pine buds, fir needles or spicebush as aromatics. Only one was a spectacular failure (durian!) - the rest taste very, very good. I think. There is really no need to ever buy vinegar, again.

I cook with it a lot. Plenty of Phillipine-inspired adobos. And lots of quick-pickled vegetables. These vinegars are also wonderful in drinks, with or without alcohol. Fruity, complex, sour.

Brooklyn Vinegar Recipe

Round about the cauldron go;
In the poison'd entrails throw.
Toad, that under cold stone
Days and nights has thirty-one
Swelter'd venom sleeping got,
Boil thou first i' the charmed pot.

Double, double toil and trouble;
Fire burn, and cauldron bubble.

Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder's fork and blind-worm's sting,
Lizard's leg and owlet's wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

Double, double toil and trouble;
Fire burn and cauldron bubble.

Scale of dragon, tooth of wolf,
Witches' mummy, maw and gulf
Of the ravin'd salt-sea shark,
Root of hemlock digg'd i' the dark,
Liver of blaspheming Jew, [Ugh. Then again, he did write Merchant of Venice]
Gall of goat, and slips of yew
Silver'd in the moon's eclipse,
Nose of Turk and Tartar's lips,
Finger of birth-strangled babe
Ditch-deliver'd by a drab,
Make the gruel thick and slab:
Add thereto a tiger's chaudron,
For the ingredients of our cauldron.

Double, double toil and trouble;
Fire burn and cauldron bubble

- Macbeth, Act IV, Scene 1

Otherwise, I am reviewing copy edits (from a sterling copy editor) to the manuscript of Forage, Harvest, Feast; will then be working on a few other projects; gearing up for exciting spring forages and walks; and, all the while, and in between, figuring out - big picture - with the Frenchman what the long term future holds, and where.

So who needs vinegar?

(Seriously, I use no newts.)

Tuesday, February 6, 2018

Spring Forages

My spring list of walks and talks has been updated.

We're ranging farther afield for our walks: Inwood Hill Park and Pelham Bay Park - two of the wildest spots within New York City.

And staying - very - close to home, I am also offering two mid-week cocktail evenings in our garden, with botanical cocktails and mocktails and snacks to fuel us while we talk about unusual wild edibles that can be grown at home.

Please visit the Forage and Plant Walks and Talk page to book.

Saturday, February 3, 2018


January knocked it out of the park, in terms of extremes. Bobbing in the calmer but untrustworthy waters of February I am not sure how to proceed, but am massively grateful for Friends and Frenchman - my chosen family.

There are sparks of brightness. Maybe Amazon's take over of Whole Foods was good in this dose: Irish daffodils at just $2 a bunch. brightening an evolving weekend ritual -  bites of celebratory seafood in smoked or pickled form. Today's at-home brunch featured pickled herring (Blue Hill Bay, from Brooklyn's Acme Smoked Fish) on dense brown bread, with fresh dill and lashings of cucumber (sprinkle the slices with salt and sugar 5 minutes before you want them) and radish, and modest dollops of wild salmon and whitefish caviar - yup, essentially smørrebrød. Complete with a tiny shot of vodka, each. Bring on the Vikings.

Then came a five-mile run for the Frenchman, and five-mile walk for me (a humblingly painful back injury of almost four weeks ago has healed to the point of walking easily, but there is still a way to go; X-rays show promise, MRI still to come).

More brightness was a sneak peak at the layout of my new book, in the form of a sample chapter sent to me by my publisher (Chelsea Green) yesterday. I liked it very much, an intense moment of relief. The manuscript is still being copy edited, then comes back to me for checking; goes back for layout, comes back; goes back out for proof reading and indexing, then...print, print, print. So much work, by many humans. It will be ready for readers in early autumn.

And spring is just six weeks away.

Monday, January 22, 2018

Squirrel Appreciation Day?

You're kidding, right? Nope. It is a thing. And Squirrel Appreciation Day was yesterday, as I discovered by chance, hours after putting this wheatgrass on the table in the garden, hoping to attract my favorite bird, Gordita, who was MIA... I was worried a cat might have got her.

So the squirrel showed up, instead, and nibbled the grass very neatly and quite adorably. I hate the squirrels. Most of the time. They eat my bulbs and mess with my seedlings. Tourists from squirrel-free countries love them, and stalk them in Central Park.

Back to Gordita. She is an eastern towhee, above (on the Unattractive Gray Concrete), and might be a juvenile he, but I've decided she's a she. We have gender neutral bird bathrooms, so it's not really an issue. She is a genuine American sparrow, unlike the imported and rowdy brown bunch that frequents our feeding area and throws tantrums in the wisteria vine. Compared with those trim house sparrows, the eastern Towhee is fat. Hence, Gordita. I adore her. She never flies away in a panic, like the stupid sparrows - just hops confidentially about, looking for food. She has an ascending, inquisitive, cheeeeap? And she is all alone. She has been here since December.

In the coldest days of January when we entered the realms of deep freeze, I gave the birds a daily warm bath. First, I melted the frozen bath in the kitchen sink, then topped it up. I know. Crazy bird lady. I like to watch. Even if they are boring sparrows and starlings. They loved it.

The Frenchman would worry about them. That their feathers would get wet and that they would freeze in mid flight. I researched bird circulation. Their feet are complicated.

The blue jays and cardinals visit, too. I am so used to them that I take them for granted. So Gordita, the first of her kind I have seen in the city, remains special.

But happy Squirrel Appreciation Day.

Come spring, I will want to kill them, again. I am always threatening to turn them into pâté...

Thursday, January 18, 2018

Join a Flower Tour to South Africa

Have you always wanted to visit South Africa, but been nervous about finding your way, or overwhelmed by the choices available, once on the ground?

Do you love flowers and plants, and floral design? How about food?

If you have been squirreling away funds for a special holiday - this could be it.

Fellow South African and New Yorker Sylvia Clow-Wilson has created an extremely well curated flora-forward tour to South Africa from March 12 - 21.

Sylvia is the proprietrix of Cape Lily, a floral design studio in Manhattan. Her tour partner is renowned floral designer Susan McLeary.

The flower focused itinerary kicks off after touchdown in Johannesburg with game viewing and accommodation at Black Rhino Game Lodge (above) in the Pilanesberg National Park, before moving south to gorgeous Cape Town for three nights.

Here you will meet local gin brewers and mixologists, and join Roushanna Gray for a Veld and Sea forage (see my Gardenista post about her immersive classes) and meal.

You will visit one of my favorite places in the world - Kirstenbosch National Botanic Garden (above), and hike on Table Mountain, which is one of the natural wonders of the world - a wilderness within a city of millions, where you will encounter fynbos at foot level. Fynbos is a storied biome within the Cape Floristic Region, one of the six plant kingdoms on the planet. It is the smallest,  but the most diverse.

You travel to the stunning farm Babylonstoren (above) with its famed kitchen garden and restaurant.

You will enjoy lunch at Babel (above) before submerging yourselves in two full days indigenous floral design workshops with Susan.

The tour culminates in a Veld to Vase dinner hosted on Langkloof Rose Farm outside Wellington, under the beautiful southern African night sky

The tour cost is $5,875.00 and Sylvia is offering to include airfare (details when you get in touch with her). For a 20% discount enter the code FORAGE when booking.

South African Airlines currently has flights hovering in the $1,100.00 range, and Sylvia can also connect you to partner airlines. Everyone meets at OR Tambo International on March 21st before 2pm.

For more information, to talk to Sylvia directly (you will have questions), and to book, visit Cape Lily. Remember your FORAGE code!

(If you are concerned about the water crisis in Cape Town, you will be there for three nights and will follow the guidelines at your accommodation. Following them you will not be thirsty or dirty. The farms you will be staying at rely on borehole water, drawn from an aquifer, rather than the dams and reservoirs supplying city water.)

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