Langdon Cook's Blog, page 6
July 29, 2014
Wild Berry Scones
If you live in the Pacific Northwest and haven't picked your fair share of trailing blackberries and red huckleberries yet…best hurry up. They're mostly done at sea level now, and with this heat they're likely ready to close up shop in the Cascade foothills soon.
I wrote about red huckleberry, Vaccinium parvifolium, earlier this year in Seattle Magazine. Tart and pretty, it's the first of
I wrote about red huckleberry, Vaccinium parvifolium, earlier this year in Seattle Magazine. Tart and pretty, it's the first of
July 23, 2014
The Berry Hour
It's berry time. I took a group of would-be foragers out to a state forest the other day, and they were amazed by the diversity of berries available for harvest right now. In fact, I had to crack the whip a few times to keep the gang moving, so entranced were they by the sweet bounty available trailside.
Red huckleberries and trailing blackberries (the native blackberry of the Pacific
Red huckleberries and trailing blackberries (the native blackberry of the Pacific
June 13, 2014
Halibut with Porcini and Nettle-Mint Sauce
The king bolete (aka porcino) is one of the few wild mushrooms that can be served raw, in limited quantities. Fresh porcini, both spring and fall, have a strong floral aroma. Make use of this arresting feature by thinly slicing or even shaving the mushroom over foods. Firm #1 buttons are best.
This recipe was inspired by a dish I had earlier this spring at the Willows Inn, where chef Blaine
This recipe was inspired by a dish I had earlier this spring at the Willows Inn, where chef Blaine
June 2, 2014
Wild Tempura Udon
Alas, Puget Sound's recreational spot shrimp season came and went without me wetting a pot. I dredged the freezer instead and found a frosty package from last May. And you know what? They were still shrimpalicious.
Spot shrimp (Pandalus platyceros) are among the great delicacies my region is known for. Year-old crustaceans are not optimum, true, yet these spotties retained the sweetness that
Spot shrimp (Pandalus platyceros) are among the great delicacies my region is known for. Year-old crustaceans are not optimum, true, yet these spotties retained the sweetness that
May 15, 2014
The Firtini
I see a three-firtini lunch in my future…
Believe it or not, the new growth of many conifers, even pine trees, is edible. Certain species of fir and spruce are the most sought after for their tender and fragrant tips, and in my woods they're showing right now.
Simply chopped and sautéed in butter with mushrooms or potatoes, fir and spruce tips bring the forest right into your kitchen, with
Believe it or not, the new growth of many conifers, even pine trees, is edible. Certain species of fir and spruce are the most sought after for their tender and fragrant tips, and in my woods they're showing right now.
Simply chopped and sautéed in butter with mushrooms or potatoes, fir and spruce tips bring the forest right into your kitchen, with
May 7, 2014
Morel Tomfoolery
A couple weekends ago I took my kids on our first morel hunt of the season. We rode bikes a ways up a trail before stashing our transportation and striking out on foot. At first it seemed like we might be too early—or worse, that another morel hunter had scooped us. There was some grumbling within the ranks.
And then we stepped over an old rotting log and there they were.
The first morels
And then we stepped over an old rotting log and there they were.
The first morels
April 29, 2014
Sichuan Pickled Fiddleheads with Ground Pork
The fiddlehead window is closing quick. Seems like they were up a week earlier than recent past seasons, and lowland ferns are mostly fronded out by now. I went higher to get my pickling supply, to about 2,000-ft elevation, and filled a 10-pound bag.
Most of these fiddleheads will be pickled either in an Asian refrigerator style that doesn't require processing (and maintains the bright green
Most of these fiddleheads will be pickled either in an Asian refrigerator style that doesn't require processing (and maintains the bright green
April 21, 2014
Oyster Mushroom Udon
Oyster mushrooms are popping left and right in my habitat. I found little ones just emerging in the Cascade foothills a few weeks ago and a mature cluster soon after that closer to sea level in Seattle. Since then it's been an oyster fest.
In the Pacific Northwest, look for oyster mushrooms in riparian areas on dead hardwoods, notably alder and cottonwood (the host tree may be different
In the Pacific Northwest, look for oyster mushrooms in riparian areas on dead hardwoods, notably alder and cottonwood (the host tree may be different
April 14, 2014
Halibut with Nettle Sauce, Peas & Miner's Lettuce
I love this time of year. The woods are greening up, robins wake me before dawn, and wild foods are everywhere for the harvesting. Last week I found a clutch of fresh young oyster mushrooms sprouting on an alder; the other day I found another bunch in full fruition that was ready for picking. Fiddleheads are up, miner's lettuce is carpeting the ground, and stinging nettles are everywhere.
The
The
April 4, 2014
Razor Clam Ceviche
The second annual Razor Clam Hootenanny, in association with the Bainbridge Island Parks & Rec outdoor program, was a huge success. Twenty eager students gathered last weekend at a sprawling house on Mockrocks Beach to dig clams and feast on the bounty. Because of the spring tide change, we were able to bookend an evening dig on Saturday with a Sunday morning dig for maximum limit action.
