November 8th, 2013

Wild Food

I went to a very cool lecture yesterday given by Tama Matsuoka Wong on foraging for edible wild plants. I spent my childhood summers on Martha’s Vineyard picking beach plums. They were used to make a popular jelly (popular in New England in the 70’s perhaps) and we kids were paid by the pound of plums we gathered.

We have an organic garden with some unusual plants (grey shallots anyone?), but we have not ventured beyond what we grow ourselves or pick up at the open market. Ms. Wong is a wild plant supplier for many outstanding NYC restaurants, including Daniel, by Daniel Boulud. I am so inspired by her book that I’m going to attempt to forage for some of the plants she recommends, and try them.

SHOP

what's new

TIFFANY & CO

Infinity 18-karat gold ring

GUCCI

Princetown floral-lace backless loafers

A.P.C.

Cotton-chambray midi dress

TIFFANY & CO

Infinity 18-karat gold cuff

BOTTEGA VENETA

Wool-crepe jacket

BOTTEGA VENETA

Wool-crepe skirt

BALENCIAGA

Studded textured-leather sandals

BOTTEGA VENETA

Rushed wool-crepe midi dress

THE ROW

Coco suede and moire pumps

JOSEPH

Cotton-Polio wrap midi skirt

TOD'S

Leather slip-on sandals

MARK CROSS

Zipped tote

view all

  • Love the lecture. She was amazing in her knowledge of native plants and their properties . What a great story from Harvard law to forager for NYC restaurants.

    HelenNovember 8th, 2013  10:51 AM

     

Please be courteous. All comments are moderated. Preachy comments about body weight, age, smoking, and furs will not be posted.

Name :

Email (will not be published) :

Casual Dress
Frame Denim
'Special Forces'