From the Spring Foraging Cookbook: Prickly Pear Cactus
The Prickly Pear and its related, Indian Fig, Cactus is one of my favorite wild foods. I collect the fruit in late summer through winter, so that is a topic for another brook. But, while the fruit varies in flavor and quality, it can be much like kiwi. With the spines removed and peeled, the fruit is excellent eaten fresh, turned into a sherbet or similar frozen dessert, or used to make wine. The cactus pads are not sweet like the fruit. But, they are very popular in Mexican cooking, often called nopales or tunas. The spines should be burned off and the cactus pads peeled. Then, they can be eaten like okra or grilled and added to tacos, etc. Honestly, I think prickly pear is fantastic!
Read more:
https://judsoncarroll.substack.com/p/from-the-spring-foraging-cookbook-d77
From The Spring Foraging Cookbook: Frying and Braising
Frying likely began in much the same way as roasting. I imagine primitive man cracking an egg onto a stone, hot from the fire. He must have been amazed as the egg whitened and became solid, giving off a tantalizing smell. It must have been quite a frustration though, to try to scrape off the egg that was cooked on and stuck to the stone.
https://judsoncarroll.substack.com/p/from-the-spring-foraging-cookbook-84f
Show 305: Adonis and Agalinis
We discuss a powerful and beautiful cardiac herb, and one that is a little less useful but still pretty.
https://judsoncarroll.substack.com/p/show-305-adonis-and-agalinis
Herbal Medicine for Preppers: Linden, Tilia, Basswood or Lime Tree
Today we discuss a tree with very interesting medicinal uses.
https://judsoncarroll.substack.com/p/herbal-medicine-for-preppers-linden
