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.
Striped silk shirt
Belted midi dress
Smocked-neck cotton-poplin top
Sleeveless Midi Dress
Slingback kitten-heel satin pumps
Double-breasted cotton pea coat
Pierce medium black leather bag
Hammock small grained-leather tote
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Utility twill and lace mini skirt