Until recently, I lived in an apartment complex that had a wall of closets right in the foyer, and my afternoon dog walking schedule was tied to daily deliveries. This coincided with a time when I received a lot of ingredients randomly delivered in the mail.
After delivering a few of these oddly shaped packages, Lee, the neighbor’s postman, playfully asked about the contents. I like Lee very much; he was an elderly man with a slow, honeyed voice from his working days on his family’s farm in eastern Kentucky and white hair. “Did Whaddya come today?” he asked while passing me a padded envelope. “Don’t tell me now they’re shipping alcohol in manila envelopes.”
This constant guessing game continued for a few months, through the provision of hot sauce, yuzu koshō, a baggie of dried persimmons, corn husks, a, yes, a bottle bourbon or two. Then one day, in early spring, Lee held an insulated envelope that still felt cool to the touch. A faint smell of smoke wafted through the air as he waved it in my direction.
“Now, I don’t even have to guess what’s in here.” Lee said. “You got yourself some gradient! ”
Indeed I have. As I wrote in May, the ramp is wild leeks that can forage in moist forests. They have a nutty, onion scent and enjoy something of a cult following. Many farmers markets in the area have a “slope man” whose stalls will cause a long line around the neighborhood, while potential feeding sites are shared in whispers and annual secret group chat.
However, during that season, I let someone else feed – specifically an Etsy salesman named Susie – and shipped ramps straight to my door. I also plan to do the same this year.
Feeding is one of the activities that became part of early pandemic chasers, as master foragers like Alexis Nikole Nelson (who is often recognized by her Instagram manager) out @blackforager) and Megan Howlett (yes Hunting for the witch’s egg mushroom attracted more than 240,200 views on TikTok) has become a household name. Like baking one’s own bread or starting a backyard garden, our concept of foraging truly feeds our collective, COVID-driven desire to increase self-sufficiency in the face of chain disruptions. Supply led to rampant grocery aisles and limited purchases of steak and toilet paper.
And while it’s perfectly fine to go out and feed yourself – after educating yourself about what’s safe to eat and where to look, of course – I encourage you, in this new year, to support those who do. Eat your local and regional food, this way people support their local farmers. Whether made in person at local stores or farmers markets, or through online stores like Etsy and Goldbelly, it has never been easier to find products that are unique to your kitchen.
What types of items should you look out for? You can start simply by Googling “Wild edibles in [Insert your state or city name]. “For example, when I lived in Kentucky, the list looked like this: Raspberries, persimmons, cloves, dandelions, acorns, mushrooms, and of course ramps. From there, find out what’s up. who in your area earn and sell them find!
Want more great articles and recipes? Registration Salon Food Newsletter.
Use some basic caution. Obviously, you’ll want to find someone who has a good reputation and knows what they’re doing (preferably they’re certified or teach well attended foraging classes), especially if you’re ordering online. If you feel uncertain about the product you received, be safe instead of regret. Place it in front of a reputable local forager or toss it.
But using homemade ingredients in your kitchen is a really easy way to feel closer to your local food system – and sometimes even better when elements of the system are in place. That local food is delivered straight to your store.
Simple recipe from Salon:
https://www.salon.com/2022/01/02/new-years-resolution-buy-more-ingredients-from-your-local-foragers/ New Year’s Solution: Buy more ingredients from your local foragers