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 Omnivore's Guide to Home Cooking: Quick breakfast for kids and Quiche
https://judsoncarroll.substack.com/p/from-the-omnivores-guide-to-home-8e7
Fish on Fridays: Oysters
Do you remember the dance Snoopy would do when Charlie Brown brought him his dinner? That is how I react to the opening day of oyster season in NC!
Read more:
https://judsoncarroll.substack.com/p/fish-on-fridays-oysters
From The Omnivore's Guide to Home Cooking: Boiled, Poached and Shirred Eggs
https://judsoncarroll.substack.com/p/from-the-omnivores-guide-to-home-4c7
