My foray into foraging…

(Friendly caveat: I’m not advising anyone to forage. This blog post is about my experiences as a novice forager.)

Within the last six months, I’ve gotten into eating wild food. More importantly, I’ve learned the joys of sustainably foraging. As a lot of you know, organic gardening is a huge part of my life.  Eating with the seasons, caring for the health of our Mother Earth, and growing the food that nourishes my little family is an inherent part of my identity. Foraging is just another facet of that. 

I have a wonderful friend who is from the Appalachians. She has a degree in biology, she’s an organic farmer, a homesteader, and a consummate steward of our planet. She knows more about our local flora and fauna than anyone I know. Megan is teaching me how to identify edible fruits and plants and how to harvest them sustainably. If I didn’t have her, I wouldn’t be foraging. It can be quite dangerous if you don’t know what you’re doing or where it’s legal to do so.

I’ve learned enough to do some basic foraging for things that are pretty easily identifiable. 

So far, I’ve found wild ramps…

…morel mushrooms…

…tasty little wild strawberries…

…and wild black raspberries…

Recently I’ve spotted some sweet patches of blackberry bramble, and I’m salivating at the thought of eating them still warm from the sun. 

Foraging is the ultimate way to eat with the seasons. It’s exciting, it’s cost-effective, it’s a wonderful way to get outside, but it’s imperative to be safe. Eating things that grow wild can be dangerous if you don’t know what you’re doing. Go with a knowledgeable guide or do a lot of reading on the subject before eating something you’re not sure of. And if you’re not sure, DON’T EAT IT. And don’t forage on private lands or in parks that prohibit it. And don’t eat things from roadsides or other places that have been sprayed with herbicides, fungicides, or pesticides. (I know I’ve mostly just said “don’t,” but this is about my experiences as a novice forager and advice I was given.) 

I just want you to be safe, my lovelies. 

Until next time,

Jenna the Happy Forager

Chopped Kale Salad with Tumeric Basil Vinaigrette & My Much Needed Metamorphosis 

 
I’ll preface this post by saying that if you’re only here for the totally amazing kale salad recipe, go ahead a skip down the page. I won’t be offended. I promise.

For the rest of you, if you don’t remember me, let me reintroduce myself. I’m Jenna. I garden, I cook, I eat, I own a business, and I write about all of it. I’ve been away from blogging for a bit because I’ve been reevaluating things. I’ve decided to quit my job in academia to pursue my business, Happy-Go-Lucky Foods, full-time, we’ve moved to the mountains of Western North Carolina, and I’ve been eating a gluten-free and dairy-free diet. Because of some “lady issues,” my acupuncturist, Doctor of Oriental Medicine, and friend (all the same person) advised me to change my diet (on top of the Chinese herbs I take daily). It’s been about six months and I’m feeling great. My primarily vegan diet has helped me so much, and I wanted to learn to cook all over again. So here I am. I’m back. I’m different, but I’m back. It’s nice to see you. 
I may be a little rusty at this whole food blogging thing, but here goes…

I’ve been eating tons and tons of fresh produce. From squash to tomatoes to beans, corn, grapes, and kale, I’ve been a total veggie glutton. And living in the Asheville area, I’m so fortunate to have it all at my fingertips. Organic, fresh, local produce perfection is all here, and I couldn’t be more excited. Sometimes, I get a little overzealous, though, and buy more than I can chew. This is totally fine, though, because I get to be extra creative. An overstocked fridge with a spectrum of veggies (some cooked) and an unbridled sense of kitchen adventure led me to my new favorite salad. Are you ready?

For this healthy monster, you’ll need:

  • A couple handfuls of kale, chopped into small pieces 
  • Palmful of cherry tomatoes, halved
  • Small but of purple onion, diced
  • A few fresh green beans of any variety, cut in small bits
  • Corn, cooked and cut from the cob, about two tablespoons
  • A smidgen of fresh or pickled jalapeños (add as much as you like if you’re brave)
  • Several chunks of roasted and cubed sweet potato (I roasted these babies for soup, but couldn’t help myself)
  • Two tablespoons of the dressing that follows
  • Mixed nuts for a crunchy garnish

  
For the dressing, you’ll need:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup plain rice vinegar
  • 1 tablespoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • Several grinds fresh black pepper
  • Pinch dried basil
  1. Place all ingredients in a ball jar and shake like crazy. If you don’t have ball jars falling out of every cabinet like I do, use whatever you have. That’s all there is to it. The turmeric gives the dressing the most gorgeous color and the smell is to die for.

  
Now for the fun part, toss the salad with the dressing, and eat. You’ll have plenty of dressing leftover, but you won’t be able to keep your paws off it. It’s good. It’s really good. 

Kale and turmeric and super foods, and the rest isn’t so shabby either. Food like this makes me forget that I’m eating vegan. I don’t want for anything.

Happy and healthy munching, my friends. I’ll talk to you soon.