Tag Archives: wild walk

Entocuisine: A Passion for Wilder Edibles

0013729e4abe0bb544562cby Paul Landkamer –
Guest Blogger – Show Me Oz

Several years back, a distinguished-looking lady came into our library with some questions. Her formal, quiet school-teacherish (which she was) manner seemed in stark contrast to her request for information on fried grasshoppers and sources of supply. When she made her request, I remembered buying chocolate-covered ants, bees, grasshoppers and caterpillars back in the early ’70s when our Golden Valley, MN Byerly’s carried ’em. Byerly’s doesn’t carry them anymore. The teacher’s request didn’t shock me like it did some. It turned out the teacher was going to serve fried grasshoppers to some of the more daring teachers for a back-to-school function or something like that –quite possibly in remembrance of the big Warrensburg grasshopper feast from my earlier post. Several librarians and I jumped on the project.

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Wild Walk: Goldenrod

goldenrodby Jill Henderson – Show Me Oz

Although the meadow below my house is still lush and green, I can see fall working its way into our lives.  I see it in the falling golden leaves of the black walnut trees and in the burning-red leaves of sassafras and sumac. And even though the meadow is most definitely green, it is also suddenly dotted with the purple and gold blossoms of asters and early goldenrod – plants we sometimes love to hate.

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Wild Blackberries and Wine – Part I

clip_image002by Jill Henderson – Show Me Oz

It’s been a wonderfully long and cool spring, but the temps have been climbing steadily into the more June-like 90’s.  With the heat has come the ripening of the wild black raspberries followed quickly by wild blackberries and giant boysenberries.  My husband Dean has already been out gathering the earliest of the sweet-tart fruits.  Historically, I have left the berry pickin’ to Dean.  But this year, I have set myself to pick with him every single time and I know it’ll be an adventure. Continue reading

Wild Walk: Let the Blooming Begin

2013 4-21 Ohio Buckeye in bloom (2)By Jill Henderson – Show Me Oz

Winter is definitely over and summer is marching in with a fury.  Here in Oz, temps have hit the 90’s already and we’ve had a few rain showers to kick the growing season off to a good start.  What was a clear view through the forest just a week ago is now completely obstructed by what we jokingly refer to as “The Jungle”.  So, if you don’t mind a few seed ticks, now is a fantastic time to check out the wildflowers and flowering trees – like this beautiful blooming Ohio Buckeye (Aesculus glabra).

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Wild Walk: Spring Beauties

Image00046It’s been a busy spring here on Turtle Ridge.  We finally got the warm up we’ve been waiting for to really get the spring garden growing.  While we were waiting for sunny days and spring showers to germinate our seeds, I took a little time to go wild.

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Wild Food Foray: Wild Grapes

2013 11-4 Wild Grape (5)_thumbBy Jill Henderson – Show Me Oz

Fall is a great time to gather the wild foods that grow abundantly here in the Ozarks.  Black walnuts, hickory nuts, persimmons, mushrooms, rosehips and wild grapes are all native to the Ozarks and many of the Southern and Midwest states.  Our latest foray resulted in a basket full of luscious wild grapes.

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Luscious Elderberries

By Jill Henderson – Show Me Oz

Summer is a time of abundance in the natural world.  It doesn’t take much searching to find plants, trees and shrubs that are either flowering, setting fruit or going to seed.  And all it takes to fill one’s winter larder with this abundance is a little walking and a keen eye.   July is a particularly bountiful month in which one of my favorite wild edibles, the common elderberry, begins to set and ripen its delicious, nutritious and medicinal fruits.

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Wild Walk: A Touch of Winter

Fiery Fall Leaves © 2012 Jill HendersonBy Jill Henderson – Show Me Oz

As the hours of daylight become blatantly shorter, the journey of seasons moves quickly towards the Great Sleep of Winter.   Despite the prolonged drought, Ozarkers everywhere enjoyed a most spectacular fall color display.  In all my years of living in the Ozarks, I can’t remember a fall as beautiful as this one.   But now that the Autumn show is over, the curtain is coming down in a torrent of swirling leaves and piling up in huge ankle-deep drifts that blanket the earth in gold.  And yet, the falling is far from over.   For even now, the leaves cling to the remnants of their arboreal lives – resisting their eventual future as rich dark humus and rattling their final farewells at the slightest breeze.

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American Dittany: The Wild Oregano

American Dittany Copyright Jill HendersonBy Jill Henderson – Show Me Oz

Fall in the Ozarks is a treasure trove of wild edibles. As the wild mushrooms spring up from the ground, hickory nuts, black walnuts and persimmons are beginning to fall from the trees.  Indeed, even a short walk through the woods can fill the forager’s basket with little effort.  Among the many wonderful edibles ready to harvest this fall, American Dittany is definitely one of my favorites.  This dainty perennial herb is often overlooked by many wild foragers and herbalists because of its small size.  But don’t let appearances fool you – Dittany is a powerful medicinal herb that doubles as a flavorful seasoning in the kitchen! Continue reading

Walking Across Boulders

File:Alvar2.JPGBy Allison Vaughn

During winter months, I take literally hundreds of photos that (upon a quick scan of each folder) all look the same: golden grass, gray trees, blue skies, dolomite boulders. I like the structure of the winter landscape, the silvery old growth chinquapin oaks, the open-grown post oaks, and the exposed geology.

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Persimmon Pickin’ Time – Part II

American PersimmonBy Jill Henderson – Show Me Oz

In Persimmon Pickin’ Time Part One, we talked about how to harvest persimmons and how to separate the pulp from the bitter seeds and skin and how to freeze the pulp of this delectable wild fruit.  Today, we’ll take on that sticky-sweet pulp in the kitchen and I’ll even throw in a couple of my favorite persimmon recipes to get you started Continue reading

Persimmon Pickin’ Time – Part I

American PersimmonBy Jill Henderson – Show Me Oz

Fall is probably one of the most beloved times of year here in the Ozarks. The scorching heat of summer and irresistibly itchy bug bites are long forgotten and the days are sparkling and fresh. Oftentimes, the unexpected warmth of the fall sun weaves itself in between the bristly cool mornings and frosty nights and we are teased out into the deeper reaches of the landscape for a little adventure.  Continue reading