Wild edibles

Spring’s wild edibles

After the long, cold winter we spent indoors, spring has arrived to push us outside to collect new green leaves and dig up fat roots. This is the time, according to tradition, for spring cleaning – and we don’t mean the house. We’re referring to an ancient folk belief about cleaning the blood, renewing the spirit, and energizing the body. Full Story.

Plus recipes for strawberry knotweed pie, watercress spring rolls, and candied violets.

Summer’s wild edibles

While you’re enjoying the beach and the sun, be sure to include nature’s summer bounty in your day. It’s easy to locate and harvest many useful wild plants on the Vineyard, and even easier to make delicious food and drinks with them. Here are the descriptions you need to find tasty flowers and nutritious greens to go with every meal of the day. Full Story.

Plus recipes for rose-hip soup, a salad with fresh raspberries, yellow dock and burdock vinegar, and sumac lemonade.

Fall’s wild edibles

Now is the time to harvest the brilliant ripe fruits and seeds of autumn to put away for the winter. The Vineyard is home to many trees and shrubs that gift us with edibles such as nuts and leaves, and learning how to preserve them is well worth the effort. Bottles and jars of colorful fruits and syrups also make wonderful Island-made gifts for the holidays. Full Story.

Plus recipes for beach plum jelly, elderberry syrup, banana-berry muffins, and autumn olive fruit leather.

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