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.
Pierce gold-plated choker
Pierce medium embellished leather shoulder bag
Tie-backgathered stretch-cotton jersey top
Jacquard-knit midi skirt
open flat ballerina shoes
Ritzy A-line wool-blend skirt
Emil leather ankle boots
Snake-trimmed intrecciato leather shoulder bag
Grosgrain-trimmed ruffled cotton-velvet jacket
Pleated cotton-velvet culottes
Woven canvas clogs
Zip-front crepe mini dress