Photo by Vincent Mounier
My happy place: with my husband, in the woods, meeting a new plant (Viburnum dilatatum, linden viburnum - invasive and delectable, if you like tart flavors). This is out on Long Island's north shore, and within the driving limit that my back can handle right now. Stupid back. I can't sit for long without pain, but I can walk for miles. So it could be much worse.
The fruits make a crimson jelly. And a good, sour powder, too. The seaweed I collected a little later is already dried and crispy, waiting for future recipes (crackers, for sure, and probably some things I have not thought of, yet).
It is a blustery weekend in New York City and I think by Monday many of the beautiful autumn leaves will have been blown from their branches. So peep as many as you can now if you live in the hood!
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Forage, Harvest Feast - A Wild-Inspired Cuisine
That's a really nice photo Vince!
ReplyDeleteThat is an excellent photograph of beauty. With every best wish for a swift and complete recovery from whatever is at the root of your back pain, Leslie
ReplyDeleteThanks, Leslie x
DeleteYou have a herniated disc. Avoid anything that flares it up so it doesn't rupture. Get some physio.
ReplyDeleteI know :-) I am.
ReplyDeleteWhat about other viburnums (viburna?). I have a nice V. plicata tormentosa that's full of berries. Anything i can do with them? Thanks.
ReplyDeleteProbably V. plicatum var. tomentosum (mouthful!) aka doublefile viburnum? Nice that it set fruit! They often don't - is it normal for yours to make fruit? I have never tasted them. All viburnums are edible so you can taste and see. If they have a good flavor, try your hand at jelly. They do contain pectin, and I made some with and some without quince, to see what the difference would be. Crabapples would also increase the setting. Mine (without) set to a very delicate quiver.
DeleteYes. Doublefile. I double checked Dirr to be sure i had the right tree. May have my first foraging adventure in my own yard! Thanks for the info.
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