San Francisco Bay Area
| August 16 2010
For a lot of folks, okra is a sticky subject. The weird shape, the fuzzy skin, the slime! A member of the mallow family, okra is notoriously mucilaginous, releasing a distinctive gel when cut that can, understandably, be off-putting. But armed with some inventive recipes and an open mind, anyone can enjoy okra – even if you're not so gung-ho about gumbo. |
| Photo: Katie Kadue |
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| August 11 2010
Before you chuck that chickweed in the compost, consider eating it for dinner. Hearty edibles like miner’s lettuce and nettles may cause grumbling among gardeners, but they’ve long been prized for their flavor, nutritional value, and sheer abundance: backyard purslane can give the most modest meal a lemony twist and a free dose of omega-3s. forageSF, a San Francisco-based organization whose members can attend markets, dinners, and walks that stalk the wild fennel, seeks to cultivate a taste for the uncultivated and verse Bay Area locavores in some more local lore. Though foraging’s not a free-for-all – and some species are potentially poisonous – harvesting would-be weeds can be good free fun. Iso Rabins, forageSF’s founder, explains why finding food outdoors isn’t such a wild idea.
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| Photo: Robin Jolin |
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