Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field
By Rob Connoley and Jay Hemphill
3.5/5
()
About this ebook
In Acorns & Cattails, nationally acclaimed chef Rob Connoley offers more than one hundred recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite professional chef and home cook alike. The comforting mesquite chocolate chip cookie, the indulgent pork belly poppers, and the haute hackberry rabbit paté launch homespun do-it-yourself dishes into modern classics.
In addition to learning to cook foraged and farmed foods, readers will explore the basics of wild plant harvesting (including identification and ethical best practices) while enjoying humorous anecdotes from Connoley’s years of remote gathering. Photographer Jay Hemphill also presents stunning images that capture the bounty of North America.
Related to Acorns & Cattails
Related ebooks
Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and More Rating: 0 out of 5 stars0 ratingsThe Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking, and Preserving the Harvest Rating: 0 out of 5 stars0 ratingsPickles and Preserves: a Savor the South cookbook Rating: 0 out of 5 stars0 ratingsThe Urban Homestead (Expanded & Revised Edition): Your Guide to Self-Sufficient Living in the Heart of the City Rating: 0 out of 5 stars0 ratingsForager’s Cocktails: Botanical Mixology with Fresh Ingredients Rating: 5 out of 5 stars5/5The Deerholme Foraging Book: Wild Foods from the Pacific Northwest Rating: 5 out of 5 stars5/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratingsThe Forager's Pantry Rating: 0 out of 5 stars0 ratingsEating Wildly: Foraging for Life, Love and the Perfect Meal Rating: 4 out of 5 stars4/5Native Harvests: American Indian Wild Foods and Recipes Rating: 4 out of 5 stars4/5The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants Rating: 4 out of 5 stars4/5Adventures in Edible Plant Foraging: Finding, Identifying, Harvesting, and Preparing Native and Invasive Wild Plants Rating: 0 out of 5 stars0 ratingsThe Fruit Forager's Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond Rating: 0 out of 5 stars0 ratingsThe Scout's Guide to Wild Edibles: Learn How To Forage, Prepare & Eat 40 Wild Foods Rating: 5 out of 5 stars5/5Wild Mushrooms: A Cookbook and Foraging Guide Rating: 0 out of 5 stars0 ratingsBrowsing Nature's Aisles: A Year of Foraging for Wild Food in the Suburbs Rating: 3 out of 5 stars3/5The Deerholme Mushroom Book: From Foraging to Feasting Rating: 5 out of 5 stars5/5Edible Wild Plants Rating: 5 out of 5 stars5/5Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir Rating: 5 out of 5 stars5/5Some Useful Wild Plants: A Foraging Guide to Food and Medicine From Nature Rating: 0 out of 5 stars0 ratingsThe Everything Guide to Foraging: Identifying, Harvesting, and Cooking Nature's Wild Fruits and Vegetables Rating: 0 out of 5 stars0 ratingsEdible and Medicinal Flora of the West Coast: British Columbia and the Pacific Northwest Rating: 0 out of 5 stars0 ratingsEdible Wild Plants & Herbs: A Compendium of Recipes and Remedies Rating: 3 out of 5 stars3/5The Forager's Handbook: A Seasonal Guide to Harvesting Wild, Edible & Medicinal Plants Rating: 0 out of 5 stars0 ratingsForaging for Wild Foods Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsCooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms Rating: 0 out of 5 stars0 ratingsEdible Wild Plants of Eastern North America Rating: 4 out of 5 stars4/5
Cooking, Food & Wine For You
Back to Eden Rating: 3 out of 5 stars3/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5The How Not to Diet Cookbook: 100+ Recipes for Healthy, Permanent Weight Loss Rating: 0 out of 5 stars0 ratingsFrom Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Joy of Cooking: Fully Revised and Updated Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5What to Cook When You Don't Feel Like Cooking Rating: 0 out of 5 stars0 ratingsThe Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsCook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5The Everlasting Meal Cookbook: Leftovers A-Z Rating: 5 out of 5 stars5/5The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5
Reviews for Acorns & Cattails
2 ratings0 reviews
Book preview
Acorns & Cattails - Rob Connoley
GO LOCAL
Have you ever noticed how you can eat in a dozen restaurants in different parts of the country, and the food all tastes the same? Even in top restaurants, I can taste when the chef is using ingredients from a food-service distributor, following recipes turned into clichés by culinary schools, and plating in the style that everyone sees on culinary websites. This is the homogenization of our food.
When people talk about buying local, they typically are talking about doing it for economic or environmental reasons. But for me, it’s about flavor. I don’t want my food to taste like food you might get in other restaurants. I want it to be personal, special, and unique. I want it to be a manifestation of my life, my experience, and my surroundings.
As you create the recipes in this book, find the local honey, goat cheese, and meats. They will taste different than mine, and that’s a great thing. They’ll be fresher, more seasonal, and certainly more uniquely yours. These are the ingredients that will make your meal special.
LOOK UP. LOOK DOWN.
On most foraging walks, I’m either looking up or down. Grapevines (up) or watercress (down). It really is hard to do both if you’re foraging in the woods, because even the most barren trails offer so much to see. So on most walks, I am either looking up or looking down, but rarely both. Sometimes, this required concentration can lead to more problems than you might expect.
One of my favorite foraging spots is an old ranch that long ago was sold into a conservation trust. A creek meanders through it almost year-round and is rife with watercress, various bitter greens, cattail, crawfish, and ducks. On one walk, I decided the area must have wild grapes—the environment was perfect for them—even though I had never noticed them before. Instead of heading upstream to my usual foraging area, I headed downstream. Carefully walking on the small cobbles, I looked along each tree branch for distinctive grape leaves or fruit clusters, but saw nothing. I continued walking, brushing the occasional branch out of my face, still keeping my eyes upward for a new bounty.
I should have known something was wrong when my dog, Lexi, jumped suddenly and dodged away with an alarming yip, but I assumed she had stepped on a cactus or was bitten by a bug. Before I could see what spooked her, a sulfurous stench hit my nose, sending my hackles up just as quickly. I looked down and, sure enough, just one long step away, a full-grown skunk was turning her hind end around to spray. I bolted, but too late to escape unscathed. On that day, Lexi and I suffered for our art. My ritual of visiting the diners was broken for the next few nights, recusing myself to the kitchen with its strong exhaust fans.
As you begin your foraging journey, be sure to take in all of your surroundings, the ground beneath your feet, and the sky above your head. You may thank me for it later.
TIMING
Timing is everything with foraging. Every plant and ingredient has a season. Some of the most time-sensitive ones include green walnuts and cattail pollen. Both ingredients have a harvesting window of less than two weeks, but for each, the prime picking is actually marked in just days.
The first year I harvested cattail pollen, I had been watching my stand, waiting for the final male baton to shoot up past its furry female bulb. As a few broke through their papery sheathes, I noted that I needed to come back very soon to harvest the larger expanse of the stand. Two days later, I returned, jar in hand, only to find the majority of plants had already shot up and released their pollen load. As I went along, plant by plant, lightly flicking the batons to check the pollen amounts, I found that all but a few had dried up and were being consumed by various insects. It was a season lost—fifty weeks of waiting, and I missed it by a day!
Foraging requires diligence and patience to maximize the harvest. In my most recent cattail pollen–gathering season, once I observed the first baton as it revealed itself, I started returning to that spot every morning and night for the next ten days. The result was a sustainably harvested quart of pollen, more than enough for my intended uses and plenty for some experimenting to boot. Mother Nature’s pace can be both slow as a snail and fast as a sparrow.
If you nurture your favorite foraging spots, you’ll learn their personalities; their pace, and their reactions to rain, to dryness, heat, cold, your path trampling, your dogs’ knocking them down, and much more. Become in tune with your food, and your timing will sharpen and produce better results.
FOOTPRINTS IN THE SAND
You’ve seen the posters and read the sappy poem. Footprints in the Sand
is always accompanied by a picture of a beach at sunset. The poem is a beautiful sentiment of heartwarming words. But when I see footprints in the sand where I forage, I think, Uh oh. I hope they’re just hiking through and not picking the mint.
It’s not a matter of greed—rather, it’s more a matter of stewardship.
When I first began my foraging life, I bought a number of topographical maps of the area and studied them for springs, creek beds, and steep crags that might funnel into a predictable gathering space. These make obvious spots for plants to grow—especially in the arid desert Southwest. I wanted locations that were not readily accessible to wandering tourists, but accessible enough for an avid hiker like myself. If a road was near the water source, I wasn’t interested. If a trail approached the water source, I looked at how hiker-friendly it was. In the end, I found a small handful of spots where I didn’t expect to ever see other humans, and where there would be no obvious risk of contamination from cars, mines, or questionable water runoff.
These spots I first discovered are ones that I have nurtured for years. I take care not to damage the environment by trampling plants, breaking branches, or overharvesting. I have come to know my trails very well, and the plants there have become old friends.
So when I see footprints, I get nervous. Are they harvesting, or just passing through? Are they going to step on that new sapling that shot up last week, or will they step over it? I hope they don’t step on the rock the big crawfish lives under because I’ve been watching to see how big he’ll actually get to be.
I am sentimental about my favorite foraging areas. And that’s why I fear the footprints in the sand.
FORAGING ETHICS
While there are no hard and fast rules for foraging, we should all learn from the experience of those who have gathered before us. The following guidelines were shared with me by my mentors. Most of them were influenced by the Apaches in the area, and all should be considered launching-off points, not the final word. Your local foragers will welcome the opportunity to share issues relevant to the woods and fields in your area … you just need to ask.
BASIC GUIDELINES
1. Forage only in established groves/stands/plants
Since I forage in the vast wilderness, and almost always off-trail, I often stumble upon great new ingredients, whether it be my recent find of wild plum or a lonely saltbush. And before I start plucking and cutting, I have to decide whether the plant can sustain my harvesting. It is always tempting to just rape and pillage, but that’s a short-term approach that leads to scarcity and the loss of future ingredients. Determine the vitality of the plant, the amount of water the plant has been getting, and how much the plant will offer you. The goal of the forager is to manage the plant so it grows stronger and more beautiful each year. Trim carefully with next year in mind.
2. Consider what roles the plant may play in the diets of area wildlife
I am constantly pondering the Star Trek prime directive, which prohibits Starfleet personnel from interfering with the internal development of alien civilizations. And so it should be here. Assume that animals are all around and watching you steal their food. Don’t make them angry, and better yet, don’t let them know you were even there after you’ve gone. That doesn’t mean that you should hesitate to forage; just do so with an awareness of the larger