I’m a big fan of wild foraging, wild edibles and — especially through the eyes of my mostly suburban existence — free food in my yard and along the pathways where I walk. Wild edible foods provide some of the most sustainable, biodynamic, healthy, seasonal and inexpensive and enriching ways to supplement my diet. I don’t “forage” all the time or with any particular consistency, but I do turn up my attention in the spring.
Wild grape leaves
Right now, one of the foods that is easily available is wild grape leaves. They are distinct and very easy to spot. I find them along bike/pedestrian paths all throughout Columbia. The grape plant leaves crave the full sun so the leaves are easy to access. Younger, shinier, fresh-looking leaves are the ones to get. While many people make stuffed grape leaves, I just don’t have the patience to make some time-consuming foods. What I do is find a recipe for stuffed grape leaves (dolmas) and then finely chop the grape leaves and sauté them in the dish I’m cooking. So instead of the leaf being a wrap, it’s an ingredient.
Free.
Seasonal.
Sustainable.
Local.
Biodyamic.
Healthy.
http://pinterest.com/jessienewburn/howard-county-maryland-wild-edibles/
