Wild Food — Keep it Chic by Preston Davis
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.

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  • 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

     

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