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

ELIZABETH AND JAMES

Kellen ribbed cotton-blend tunic

GUCCI

Brixton horsebit-detailed leather collapsible-heel loafers

GIOIA BINI

Emma shirtdress

STELLA MCCARTNEY

Eva silk crepe de chine blouse

VINCE

Linen-blend culottes

MIU MIU

Crossover velvet flatform sandals

AQUAZZURA

Quant leopard-print calf hair ankle boots

GIVENCHY

GV3 small textured-leather and suede shoulder bag

CHRISTIAN LOUBOUTIN

Almeria leather wedge espadrilles

CHLOÉ

Patch-pocket cotton coat

MUUN

Bilbao mini tote

GUCCI

Ginger embellished two-tone textured-leather pumps

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

     

Your email address is only used for our verification process to help reduce spam comments and will not be shared, published or stored for any other purpose. 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Email (will not be published) :