Really Yummy Foraging

A mix of golden and smooth chanterelles

A mix of golden and smooth chanterelles

I’ve been through photo files today until I a bleary-eyed.  I decided instead of posting endless photos of what probably looks like weeds to most people, I’d just post some of the especially delicious wild foods I’ve found.

Smooth chanterelle

Smooth chanterelle

I used to be an avid wild plant forager.  But eventually I got bored with just wild veggies and started studying mushrooms — mainly to add some variety to our foraged meals.  I’ve slacked off on my study since we got, first the Aliner and then the Casita.  There was just too much other fun stuff to do outdoors.

But now the desire to get back out there and get serious about learning new plants — and new ways to use them — is becoming a compulsion.

So I am really anxious for spring to come!

Golden chanterelle

Golden chanterelle

I did forget to mention using day lily flower buds in my last post.  You can boil them like green beans, or my favorite way is to batter and fry them.  I hope to get some photos of lots of cooked wild edibles for you from our camping trips next year.

Another thing that most people would like — simply because they taste exactly like little potatoes — is groundnut bulbs.  I boil them in salty water until they swell up and the top of the skins starts popping to expose the white inner flesh, then toss them in butter and serve.  A simple, starchy, fun, filling side dish.  I’ve read that in some areas of the country that groundnuts have a slight turnip taste.  I’ve never run into that, though.

Daylily flower buds

Daylily flower buds

And then there’s the foraging that EVERYONE knows about — wild blueberries and blackberries.  Here’s what I did with my blackberries when I didn’t want to mess with making jelly.

So much for the low-carb diet!  🙂



blackberry cobbler

Blackberry cobbler

with ice cream


Groundnut leaves.  Groundnuts generally grow by streams.

Groundnut leaves. Groundnuts generally grow by streams.


On edit – At the request of one of my readers, I’m adding a photo of groundnut leaves.

Green Onions & Blackberry Cobbler

last years green onions produce new shoots

Dying onions produce tender new plants

Since we’ve started planning camping trips most months of the year, my former passion, gardening, has been sadly neglected.  However, I do still grow several Earthbox containers of flowers and herbs.

Last year I planted green onions intending to let them overwinter and go to seed.  As expected, they did go to seed earlier this year and the plants began dying.   I neglected pulling up the old plants until today.  And I got a nice surprise.

ripe and unripe blackberries

Ready to pick ripe blackberries

Not only did the old plants provide me with seed.  But when I pulled them up, I discovered that each one had also produced a new onion sprout.  That was an unexpected bonanza.  So I replanted half of the bulbs and harvested a nice supply of green onions for the kitchen.

Not bad for dead onions!

Then I wandered over to check out the wild blackberry bushes that grow on the margins of our property.   They are still mostly unripe, but, again, I found enough ripe ones to make a cobbler.

I added orange juice, cinnamon, nutmeg, butter, sugar and cornstarch to the blackberries, boiled them briefly, then used sweet vanilla drop biscuits for the crust.  It was superb!

blackberry cobbler


I love the way the blackberry season is staggered.   I can enjoy their essence of summer flavor fresh from the bush for a while.

I won’t make blackberry jam or jelly this year because my sister gave me all the blackberry and huckleberry jam that I can use for a while.

Using the berries fresh is more fun anyway.  🙂

with ice cream

....with ice cream

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