Food & Foraging

Smelt, kale, and microgreen salad.


Using all of these great foods from the garden and the animals is where most of the reward lies. I try to make a point to eat at least one thing produced on my microfarm at each meal, which I usually do. Eggs are used fresh and are never more than a few days old, the yolks are a bright orange from all of the nutritious stuff they are eating. The shells get fed right back to the chickens to provide calcium in their diet. The worms also utilize eggshells as a source of calcium.

I have a kitchen sprouter that I like to grow cress, alfalfa, and radish in, these make good additives to salads and sandwiches. Each year I dry the herbs produced on the deck, including basil, Chinese celery, sage, hot peppers, rosemary, oregano, and chamomile. One of the coolest things from this process is homemade celery salt for Chicago style hotdogs.

I usually have salad greens growing year round and like to pick a fresh salad for my lunch each day. In the winter months I have greens in the grow room and greenhouse, so there is always a good supply of lettuce and asian greens around. I grow pansies and squash blossoms as edible flowers, these make a great garnish and the squash blossoms are excellent stuffed with other veggies and fried.

In the summer months there are green onions, tomatoes, peppers, broccoli, fresh herbs, squash, and eggplants ready to harvest for dinner. The fall brings garlic, onions, and butternut squash. I also have ever-bearing strawberries which usually have a few handfulls of fruit, and this year I have added raspberries and grapes to the mix, so hopefully fruit production will increase.

I enjoy canning extra food, and love making Chinese tea eggs from the abundance of quail eggs we have. Extra male quail are usually eaten too since they are “livestock” and not pets. By the way, they are delicious. I regularly brew beer and wine with my housemates. Some feeds we eat come from foraging, there are a lot of things to eat in our neighborhood (oyster mushrooms, day-lilies, greens, mulberries), while others come from foraging trips to Michigan (morels, huckleberries, bluegill, blueberries, apples). I teach a few urban foraging classes each year, details are in the events page.

Fried eggs with stuffed squash blossoms, spicy green salad.

Braised quail leg, sage stuffing, and cress salad.

Pea shoots for stir fry.


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