Comments on: Forage & Feast – Ramps, Fiddleheads, & Stinging Nettles

By: Herkkusuun lautasella

Herkkusuun lautasella — Thu, 12 May 2011 12:14:00 +0000

Have been thinkigna bout trying fiddleheads since last year when i came to think of it too late, so am hoping to do it this year and am really thirilled when it’s a go but so far it has been too early to pick them here in tampere, finland. just got back from picking nettles that are probably going to end us as quiche, soup and ravioli later on.

By: Diana

Diana — Sun, 10 May 2009 20:33:20 +0000

You guys really worked for your dinner, but that’s one of the best ways to be creative with your food. Great post, and looks like an equally great dinner.

By: Diana

Diana — Sun, 10 May 2009 20:33:00 +0000

You guys really worked for your dinner, but that’s one of the best ways to be creative with your food. Great post, and looks like an equally great dinner.

By: Tanya

Tanya — Sat, 09 May 2009 16:21:00 +0000

This is… one of the most gorgeous posts I’ve ever seen! I want to cry with jealousy over this foraging and feast. I’m going out with the boyfriend right now and we are going to imitate to the best of our inexperienced potential. So there!

By: Tanya

Tanya — Sat, 09 May 2009 16:21:00 +0000

By: Grasping The Nettle

Grasping The Nettle — Thu, 07 May 2009 08:51:18 +0000

[...] to me at least, is all the rage these days. I mean Greg has been at it in LA, Sapuche in Hawaii and Marc in New York, to name but a few. Somehow, though, foraging seems almost too grand a word for what I [...]

By: OysterCulture

OysterCulture — Mon, 04 May 2009 01:09:57 +0000

What a brilliant post, I loved it! Very timely, so many folks are covering one of the three ingredients and you incorporated them all. I really enjoyed reading, thanks so much for sharing.

By: OysterCulture

OysterCulture — Mon, 04 May 2009 01:09:00 +0000

What a brilliant post, I loved it! Very timely, so many folks are covering one of the three ingredients and you incorporated them all. I really enjoyed reading, thanks so much for sharing.

By: Corissa St. Laurent

Corissa St. Laurent — Tue, 21 Apr 2009 16:54:31 +0000

Please let me know at: corissa@thefiddleheadloop.com.
Thank you!

By: Corissa St. Laurent

Corissa St. Laurent — Tue, 21 Apr 2009 16:54:00 +0000

Please let me know at: corissa@thefiddleheadloop.com.
Thank you!

By: Corissa St. Laurent

Corissa St. Laurent — Tue, 21 Apr 2009 16:53:54 +0000

Hi there,
Loved this piece on all the yummy, wild edibles available this time of year. I’m the Editorial Director for a New England regional magazine on living sustainably, called The Fiddlehead Loop. We are including some information on fiddlehead foraging in our May issue (of course!). I was wondering if I could use one of the beautiful photos of the fiddleheads emerging from the ground. Please let me know! Thanks very much and happy foraging! -Corissa St. Laurent

By: Corissa St. Laurent

Corissa St. Laurent — Tue, 21 Apr 2009 16:53:00 +0000

By: “Why Not a Vegetable Sorbet?” I Ask You. And, of Course, You Love the Idea. Right? « Pastry Methods and Techniques

Tue, 21 Apr 2009 13:54:04 +0000

[...] and salt. Mash around for 20-25 minutes or so. I learned this from Marc over at [No Recipes]. Here’s the post it came from. If you’re interested in hearing about an almost completely foraged gourmet meal, do check [...]

By: we are never full

we are never full — Mon, 20 Apr 2009 22:51:00 +0000

just read this over at the 24/7 blog but i thought i’d comment here. i am honestly in awe of what you all did at this event. in fact, the food looks so amazing, professional and creative that i’m actually afraid to attend one of these events!! you guys are intimidating with your talent! it’s amazing you are all food bloggers (w/ the exception of stephane who actually works in the business) – you are good. i just wish i was there to help eat it all. that pork belly really looks like it’s to die for.

By: we are never full

we are never full — Mon, 20 Apr 2009 22:51:00 +0000