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(music)
>> (with Scottish accent) CIAD MILE FAILTE,
100,000 WELCOMES TO YOU.
TODAY, WE'RE DOING SOMETHING A LITTLE BIT DIFFERENT.
I'M OUT IN THE MICHIGAN WOODLAND, AND I'M HERE TO LOOK FOR FOODS
THAT ARE COMPLETELY WILD.
YOU KNOW, IN MICHIGAN, YOU CAN GET SOME THINGS LIKE RAMPS AND MORELS,
AND YOU CAN FORAGE FOR THEM DURING THE SPRINGTIME,
AND YOU CAN TAKE THEM IN.
AND GENERALLY, A LOT OF PEOPLE KNOW HOW TO USE THESE,
BUT YOU HAVE TO BE VERY CAREFUL
WHAT YOU CAN GET FROM THESE WILD PATCHES OF LAND.
AND TODAY, I HAVE A WONDERFUL YOUNG MAN WITH ME, GEORGE HEDGEPETH,
AND HE IS A PROFESSIONAL FORAGER OR A FORAGER--
HOW DO YOU-- HOW DO YOU DECIDE WHAT YOU ARE, AS FAR AS FORAGING?
>> I SUPPOSE I HAVEN'T MADE ENOUGH MONEY TO BE "PROFESSIONAL" ANYTHING,
BUT I'M A FORAGER.
I USE A LOT OF WILD PLANTS FOR FOOD AND FOR MEDICINE
AND OTHER THINGS AS WELL.
>> AND WHAT GOT YOU INTERESTED IN IT, GEORGE?
>> UM...
MY FAMILY BACKGROUND--
I'VE GOT A BUNCH OF AUNTS THAT WERE ALWAYS PICKING BLACKBERRIES
WHEN THEY WERE IN SEASON...
OR THERE'S A POKE SALAD-- I'VE GOT AUNTS THAT STILL ENJOY THAT...
MY COUSIN, JOHNNY, ON A LITTLE MOUNTAIN CREEK
ONCE SHOWED ME A PLANT CALLED "YELLOWROOT"
THAT'S AN EXTREMELY, EXTREMELY BITTER, AND TO--
UH, DUKE UNIVERSITY'S DONE A LOT OF RESEARCH
ON USING IT FOR STOMACH ULCERS,
SO THIS STUFF HAS GOT A LONG, LONG HISTORY.
UH, BEFORE PEOPLE COULD GO TO, UM...
GROCERY STORES AND HIRE STUFF--
SOMEBODY ELSE TO DO THEIR WORK FOR THEM,
PEOPLE HAD TO TAKE CARE OF THEMSELVES,
SO MANY, MANY, MANY THOUSANDS OF YEARS OF HUMAN HISTORY,
EVERYBODY DID THIS, AND THAT SORT OF FASCINATED ME, TOO.
IT'S-- WE'VE GOT A LONGER HISTORY OF DOING THIS THAN ANYTHING ELSE.
>> BUT HAVING SAID ALL OF THAT, WE'VE GOT TO BE EXTREMELY CAREFUL.
I WOULD URGE THAT NOBODY EVER GOES OUT AND TRIES THIS
UNLESS THEY ARE WITH SOMEBODY WHO KNOWS WHAT THEY'RE DOING, LIKE YOURSELF.
>> MOST PEOPLE DON'T HAVE A FAMILY BACKGROUND
TO PROVIDE THAT PIPELINE OF INFORMATION, BUT IT'S THERE.
IT'S THERE IN BOOKS AND CLASSES THAT YOU CAN TAKE
AND, YOU KNOW, THERE'S A RIGHT WAY AND A WRONG WAY TO DO IT...
AND, UH, BE SURE OF YOUR IDENTIFICATION.
HAVE SOMEBODY THAT ALREADY KNOWS SHOW YA.
CROSS-REFERENCE IN A COUPLE OF BOOKS.
UH, DON'T OVERINDULGE ALL AT ONCE.
EVEN THINGS THAT ARE SAFE,
YOU MAY HAVE AN ALLERGY TO THAT YOU'RE NOT AWARE OF.
>> THAT'S THE KIND OF THING YOU'VE GOTTA BE CAREFUL OF.
NOW, OBVIOUSLY, WE ARE IN THE MID-SUMMER RIGHT NOW.
WE TALKED ABOUT RAMPS AND MORELS IN THE SPRING, BUT MID-SUMMER--
WHAT KIND OF STUFF CAN WE EXPECT TO GET OUT THERE TODAY?
>> WELL, DEPENDING ON, YOU KNOW, YOUR LOCATION AND THE SOIL AND THE RAIN,
WE COULD FIND BLACKBERRIES.
THAT'S A FANTASTIC THING.
WE MIGHT FIND BERGAMOT FOR TEA.
UH, WE'RE JUST SHORT OF FINDING THINGS LIKE WILD GRAPES--
THEY'RE COMING UP TOWARD THE END OF THE SUMMER.
UM, MILKWEEDS AND STINGING NETTLES.
UM, THERE'S ANY NUMBER OF PLANTS THAT ARE GOOD BOTH FOR TEAS,
FOR FRUIT, FOR A GREEN VEGETABLE, FOR A ROOT CROP--
ALTHOUGH A LOT MORE OF THOSE, AGAIN, AS WE GET LATER INTO THE YEAR.
THE SEASON REALLY MATTERS.
IT CHANGES WHAT'S AVAILABLE, BOTH IN THE SPECIES
AND ALSO THE SORT OF CLASSES OF THINGS THAT YOU GET.
FOR EXAMPLE, ROOT CROPS ARE-- YOU'RE GONNA DO BETTER LATER IN THE YEAR.
>> NOW, A COUPLE OF WEEKS AGO,
YOU WENT OUT AND GOT SOME OF THOSE THINGS FOR ME,
AND I PLAYED AROUND-- EXPERIMENTED WITH SOME OF THE DISHES
I WAS GOING TO PLAY WITH.
SOME OF THE THINGS THAT I'VE NOTICED ABOUT THE ITEMS THAT YOU WERE PICKING
WERE THE PARTICULAR METHODS OF RENDERING THEM EDIBLE, YOU KNOW,
WHETHER IT BE INFUSING, FOR EXAMPLE, TEA.
EVERYBODY THINKS ABOUT TEA-- PUTTING LEAVES INTO BOILING WATER
AND JUST DRINKING THE TEA. >> RIGHT.
>> BUT SOME OF THE ITEMS, YOU'VE GOTTA BE VERY CAREFUL WITH, YEAH?
>> WELL, I TYPICALLY DON'T USE TOO MUCH
THAT I HAVE TO BE SUPER, SUPER PICKY ABOUT THE PREPARATION
BECAUSE IT'S NOT WORTH THE EFFORT.
BUT THERE ARE THINGS THAT YOU WILL--
LET'S SAY IF YOU WERE TRYING LEECH A BIT OF A TOXIN OUT OF SOMETHING,
YOU'LL BOIL IT, DISCARD THE WATER,
ADD MORE ALREADY BOILING WATER... >> MMM-HMM.
>> AND MAYBE DO THIS TWO OR THREE TIMES TO FLUSH OUT THE TOXINS.
OF COURSE, EVERY TIME YOU DO THIS, YOU FLUSH OUT TASTE AND VITAMINS AS WELL.
SO, THAT'S WHY ONE OF THE REASONS I TRY TO AVOID THAT.
UM, YOU CAN MAKE A TEA IN A COUPLE OF DIFFERENT WAYS,
DEPENDING ON YOUR MATERIALS.
SOFT MATERIALS LIKE FLOWERS AND LEAVES, YOU USE JUST LIKE A TEA BAG--
YOU POUR BOILING WATER OVER THEM AND SET.
UH, HARD MATERIALS LIKE, UM, BARKS AND ROOTS--
THINGS LIKE THAT, THAT YOU CAN USE--
YOU ACTUALLY PUT THOSE IN WATER AND BOIL THEM,
AND YOU MIGHT BOIL 'EM QUITE A WHILE.
AND SASSAFRAS TEA'S PRETTY FAMOUS-- >> SASSAFRAS--
YOU BROUGHT ME SOME SASSAFRAS, WHICH WAS WONDERFUL.
>> AND YOU CAN ACTUALLY BOIL THAT ROOT MORE THAN ONCE.
YOU KNOW, AND YOU BOIL IT TILL THE COLOR'S DARK.
>> AND YOU STILL GET SOME FLAVOR? >> YEAH, YUP-- SO, IT'S, UM...
THE PREPARATION'S IMPORTANT, BUT NOT ANY--
I MEAN, SO IS ANYTHING YOU BUY FROM THE GROCERY STORE, YOU KNOW?
>> YEAH, THAT'S TRUE-- WELL, SHALL WE GO?
>> OH, CERTAINLY. (music)
>> SO, WE'RE GONNA WANDER AROUND AND JUST FIND SOME NICE THINGS
AND SEE WHAT WE CAN DO. >> OKAY.
(music)
>> SO, WE'VE SEEN A LOT OF THIS QUEEN ANNE'S LACE ABOUT.
TELL ME A LITTLE BIT ABOUT THIS. >> UH, QUEEN ANNE'S LACE IS--
FIRST OF ALL, DO YOU SEE THE LITTLE KIND OF MAROON FLOWER
WITH THE ONE DOT IN THE MIDDLE OF THE LITTLE WHITE ONES?
>> YEAH, YEAH, YEAH. >> THAT'S THE ONE DROP OF BLOOD
THAT GOT ON QUEEN ANNE'S COLLAR WHEN SHE WAS BEHEADED, APPARENTLY.
>> AHHH...
>> BUT WHAT QUEEN ANNE'S LACE IS-- IT'S CARROT.
IT'S THE SAME CARROT THAT'S IN THE GROCERY STORE
AND IN YOUR GARDEN.
BUT AS SETTLERS PLANTED CARROTS AND THE SEEDS GET ATE AND SCATTERED BY BIRDS,
THEY KIND OF DEVOLVE BACK TO THIS.
THIS IS THEIR ORIGINAL FORM.
SO, IF YOU PLANT CARROTS IN YOUR GARDEN AND LET 'EM RESEED A FEW TIMES,
THIS IS WHAT YOU'RE GONNA HAVE.
NOW, THE ROOT IS, UM... USEFUL.
IT'S SMALLER THAN A NORMAL CARROT.
IT'S WHITE INSTEAD OF ORANGE.
IT TENDS TO BE A BIT DRYER IN NATURE, BUT IT'S GOT--
IT'S THE SAME AMOUNT OF CARROT FLAVOR FROM A BIG CARROT IN A LITTLE TINY ONE.
THEY'RE ALMOST CONCENTRATED.
SO, MINCE THEM UP AND PUT 'EM IN A SOUP OR A STEW,
WHERE THE FLAVOR'S IMPORTANT AND NOT THE MASS,
AND THEY'RE VERY GOOD.
AND ALSO, YOU GOT A-- WELL, HERE'S A ROOT, BUT IT'S A SMALL ONE,
BUT YOU CAN SMELL THE VERY INTENSE CARROT FLAVOR IF YOU TEAR THAT OPEN.
>> OH, MAN, YOU REALLY CAN.
>> AND SO, I USE 'EM A LOT MORE AS A FLAVORING
THAN AN ITEM TO PROVIDE BULK CALORIES, BUT THEY'RE GOOD.
>> WOW, IT'S GOT A GREAT, GREAT SMELL, ISN'T IT?
>> YEAH, IT'S QUITE FRESH AND NICE. >> I SMELL AN OIL IN IT, ALMOST.
>> YEAH, LIKE I SAID, IT'S ALMOST LIKE IT'S CONCENTRATED
OR A "CARROT BOUILLON."
WHEN THE FLOWERS CLOSE UP, OKAY, THEY MAKE THIS LITTLE BIRD NEST
AND ON THE INSIDE, THEY DEVELOP A SEED.
NOW, THESE ARE NOT READY YET.
THEY'LL TURN BROWN WHEN THEY'RE READY.
BUT THOSE SEEDS-- YOU CAN PULL FROM THE INSIDE
AND CRACK 'EM IN A MORTAR A LITTLE BIT,
USE 'EM AS CARAWAY SEEDS BECAUSE THEY'RE IN THE SAME GENUS AS THE CARAWAY--
CARROT AND CARAWAY ARE CLOSELY RELATED.
SO, YOU CAN USE THOSE SEEDS.
THERE'S A SMALL ISSUE WITH 'EM.
YOU DON'T WANT TO BE USING A LOT OF 'EM IF YOU'RE SOMEONE WHO'S PREGNANT
OR WANTING TO GET PREGNANT BECAUSE, APPARENTLY,
THERE'S A CHEMICAL INSIDE OF THE CARROT SEEDS
THAT PLAYS AROUND WITH PROGESTERONE PRODUCTION IN WOMEN,
AND IT'S BEING RESEARCHED FOR AN ORAL CONTRACEPTIVE--
A PLANT-BASED CONTRACEPTIVE-- RIGHT NOW.
SO, SOMETHING TO KEEP IN MIND. >> YEAH.
YOU'VE GOTTA BE VERY, VERY CAREFUL ABOUT ALL OF THESE THINGS NOW.
(music) OKAY, SO LET'S GO AHEAD
AND SEE IF WE CAN FIND SOMETHING ELSE.
(music)
SO, THIS HERE IS THE SUMAC, YES?
>> YEAH, AND FURTHER BACK, WE SEE THE MORE MATURE--
WITH THE RED SEED HEADS THAT WE TALKED ABOUT.
>> SO, LET'S GO AND GET SOME OF THEM.
THAT LOOKS GOOD.
SO, SOMETIMES, YOU REALLY HAVE TO GET IN AMONGST THE BUSH TO FIND THIS STUFF.
>> YEAH, THIS ISN'T AS BAD AS IT LOOKS BECAUSE THERE'S NO BRIARS IN HERE,
BUT YOU GET PRETTY SCRATCHED UP.
>> NOW, THIS ONE, IN PARTICULAR, IS HIGHLY FLAVORFUL.
BUT MORE IMPORTANTLY, IT'S A FANTASTIC COLOR.
ISN'T THAT THE...?
>> YEAH, IT PROVIDES BOTH COLOR AND FLAVOR.
AND, UH, WHAT WE'RE LOOKING FOR-- THERE'S A LOT TO SAY ABOUT SUMAC.
I'M GONNA START HARVESTING SOME OF THESE TOPS.
THEY, UH-- (coughing)
THIS IS CALLED "STAGHORN SUMAC."
THERE IS A PLANT CALLED, UH...
UM, "POISON SUMAC,"
BUT IT DOESN'T LOOK LIKE THIS VERY MUCH.
IT GROWS IN SWAMPS.
IT'S GOT LOOSE CLUSTERS OF WHITE BERRIES.
IF YOU'RE SEEING THESE RED, VELVETY LOOKING THINGS...
YOU'RE FINE.
AND WE'RE GONNA HARVEST THESE BY CUTTING 'EM OFF.
AND THEY DEVELOP A VERY NICE LEMONY FLAVOR AS WELL.
AND THE WAY YOU CAN TEST IF THEY'RE GONNA HAVE A GOOD FLAVOR...
>> OH, WE DID THIS LAST WEEK. >> STICK YOUR FINGER IN IT.
OH, THIS IS BETTER THAN WE HAD BEFORE!
MUCH MORE FLAVORFUL. >> WOW!
>> NOW, DRY WEATHER IS GOOD FOR THESE.
IF IT GETS RAINED ON HEAVILY, IT WASHES THE FLAVOR OUT.
IT TAKES A WHILE TO REPRODUCE.
THIS HAS A COUPLE OF FEATURES.
THE HAIRS CONTAIN THE FLAVOR...
AND YOU CAN TAKE THESE SEED HEADS,
PUT 'EM IN A PITCHER AND FILL IT WITH COOL WATER
AND LET IT SET UNTIL THE WATER TURNS PINK, STRAIN IT OUT,
ADD SUGAR, YOU'VE GOT PINK LEMONADE, OKAY?
BUT YOU CAN ALSO TAKE AND DO THE SAME THING--
MAKE THE PINK WATER--
THE SOUR, PINK WATER THAT LOOKS LIKE LEMONADE...
BEFORE YOU SWEETEN IT, STRAIN ALL THE PLANT MATERIALS OUT,
BOIL THAT WATER, AND USE IT TO COOK RICE,
AND IT'LL STAY IN THE RICE PINK AND IT'LL ADD THIS WONDERFUL FLAVOR TO IT.
YOU CAN ALSO TAKE THE SEEDS AND USE 'EM
TO PREPARE, LIKE, A RUB FOR LAMB OR GOAT OR CHICKEN...
AND IT MIXES WELL WITH PAPRIKA AND THYME AND SALT.
AND THAT'S THE BASE OF SOMETHING CALLED "ZA'ATAR" IN MIDDLE EASTERN COOKING.
>> YEAH, THAT'S A GREAT SPICE MIX. >> OH, ABSOLUTELY.
AND IT'S COMMON.
I LOVE IT WITH CHICKEN AND I LOVE IT WITH FISH.
I LIKE THE LEMONADE IT PRODUCES.
YOU CAN DRY THE HEADS.
BUT WHAT YOU DON'T WANNA DO IS BOIL THESE.
OKAY, IF YOU TAKE THESE SEED HEADS AND PREPARE THEM WITH HOT WATER--
YOU BOIL 'EM OR WHATEVER-- YOU THINK IT'LL MAKE THE LEMONADE BETTER,
THE WATER WILL TURN A BEAUTIFUL DARK MAROON COLOR...
BUT IT'S INCREDIBLE BITTER.
AND WHAT YOU'VE DONE IS RELEASED TANNIC ACID.
SO, YOU BOIL THESE AND THEN USE THE FLUID TO TAN HIDES,
BUT IT'S NOT GOOD FOR CULINARY PURPOSES.
>> I THINK YOU WANNA GET A COUPLE MORE, I THINK-- YEAH.
>> OKAY, LET ME...
NICE BIG ONES.
>> THAT IS NICE.
BEAUTIFUL, GEORGE-- THAT'S GREAT. >> OKAY.
>> NOW, HOW DO WE FIND OUR WAY OUT OF HERE?
IT'S A LITTLE BIT LIKE BEING IN AN AMAZONIAN JUNGLE.
>> I THINK YOU LOOK FOR THE LIGHT SPOT AND HEAD TOWARD IT.
(both laughing) (music)
>> OKAY, HERE WE GO.
(music)
NOW, WE WERE PLAYING WITH THIS ONE LAST WEEK.
>> YEAH, THIS IS A GREAT, GREAT, GREAT FOOD PLANT, AND IT'S GOT A--
IT'S USEFUL IN SEVERAL STAGES.
IT'S GOT A GOOD FLAVOR.
IT'S FAIRLY SUBSTANTIAL.
BUT THIS IS MILKWEED,
AND MY FAVORITE PART OF THE MILKWEED TO USE...
ARE THESE PODS.
AND TO ME, THEY'RE SHAPED LIKE THOSE LITTLE AMOEBOID THINGS
THAT ARE IN A PAISLEY PRINT. >> OH, YEAH.
>> AND THEY HAVE A LATEX INSIDE OF THEM,
AND IT LOOKS LIKE ELMER'S GLUE BUBBLING OUT.
>> MMM-HMM. >> AND...
YOU GET RID OF THAT WHEN YOU COOK 'EM.
AND WHAT WE DO IS WE BOIL THESE, AND AS YOU BOIL THEM,
THE LATEX KINDA COMES OUT LIKE A *** ON TOP OF THE WATER,
AND THEN THAT'S ALL YOU HAVE TO DO
IS ONCE THEY'VE TURNED A NICE BRIGHT GREEN IN THE WATER,
YOU CAN POUR THE BOILING WATER OFF.
YOU MIGHT WANT TO GIVE 'EM A QUICK RINSE,
AND THEN THEY'RE READY TO DO SOMETHING ELSE WITH.
YOU CAN EAT 'EM AS THEY ARE, YOU CAN DO SOMETHING FANCY WITH 'EM,
YOU CAN PUT 'EM IN A STIR-FRY, AT THAT POINT.
AND THEY'RE REALLY TASTY.
THEY TASTE LIKE A-- TO ME...
KINDA LIKE A SWEETER BROCCOLI-- >> BROCCOLI.
>> YEAH, AND YOU'D MENTIONED EARLIER SORT OF A FLORAL HINT TO 'EM.
>> YEAH, I-- >> YEAH, I THINK SO.
>> THE ONE THAT YOU GAVE ME--
DIDN'T IT HAVE SOME SMALL SEED PODS AT THE TOP OF IT?
>> THEY WERE THE SEED PODS AND THEY WERE FLOWER BUDS,
WHICH WERE TOO LATE FOR THE FLOWER BUDS-- >> THAT'S RIGHT.
>> THAT'S ONE OF THE THINGS ABOUT SEASONALITY.
>> AND THAT WAS ONLY TWO WEEKS AGO. >> YEAH, YEAH.
>> SO, THAT'S HOW QUICKLY IT'LL CHANGE.
>> WE COULD VERY POSSIBLY FIND A NORTH-FACING SLOPE
THAT STILL HAS FLOWERS ON IT.
AND ON THE SOUTH-FACING SLOPE, WHEN IT'S BEEN DRY LIKE THIS,
THE PODS ARE GONNA DEVELOP EARLIER, SO YOU'VE GOTTA BE ON YOUR TOES.
BUT AT THIS POINT, WE'RE IN THE PEAK FOR THE LITTLE PODS, AND EVERYTHING ELSE--
OUR CHANCE OF FINDING IS QUITE DIMINISHED.
>> I THINK I'D LIKE TO MAKE A SALAD WITH THESE.
>> THOSE ARE GOOD-- THEY'RE GOOD FOOD.
WE'LL ENJOY THAT. >> NOW, WHEN YOU BLANCH THEM--
LIKE, PLUNGE THEM INTO THE BOILING WATER-- ANOTHER--
ANOTHER BOILING WATER ON TOP OF THAT-- >> YOU DON'T HAVE TO.
>> TO RINSE, BUT YOU DON'T HAVE TO. >> YOU CAN.
THERE'S A LITTLE BIT OF CONTROVERSY WITH THIS PLANT IN THE FORAGING COMMUNITY
ABOUT BOILING IT IN MULTIPLE CHANGES OF WATER.
THERE'S NO NEED, ABSOLUTELY, TO DO THAT-- I PROMISE YOU.
>> NOW, CAN I SPLIT THEM IN HALF?
OR DO YOU LEAVE 'EM WHOLE AS IT IS? >> THE WHOLE IS BETTER...
WHILE YOU'RE BLANCHING THEM.
ONCE YOU'RE FINISHED, YOU MAY DO WHATEVER YOU WISH WITH THEM, BUT TO--
IF YOU CUT 'EM APART, THEY'LL FALL APART.
>> WOW, LOOK AT THIS BIG ONE, THOUGH.
LOOK HOW BEAUTIFUL THIS BIG ONE IS.
>> IT'S VERY PRETTY, BUT FEEL THE SPONGY NATURE OF THE OUTER--
THAT'S A LITTLE PAST PRIME.
NOW, YOU CAN OCCASIONALLY FIND BIG ONES THAT ARE STILL REAL FIRM,
AND THAT'S WHAT WE'RE LOOKING FOR, IS A POD THAT'S FAIRLY FIRM.
IT DOESN'T FEEL LIKE IT'S GOT A SPONGY LAYER OVER A FIRM CORE.
AT THAT POINT, THEY'RE A LITTLE OLD FOR MY TASTE,
WHERE AS SOMETHING LIKE THESE LITTLE ONES HERE--
THESE ARE ABSOLUTELY PERFECT, AND EVEN THESE TINY ONES ARE...
VERY GOOD FOOD.
SO, WE CAN GET A COUPLE OF THESE.
>> IF WE CAN GET SOME OF THESE, I'M GONNA MAKE A SALAD WITH 'EM.
I DEFINITELY LIKE THE LOOK OF THESE.
TOO BIG, OR IS THIS GOOD? >> FEEL IT.
IS IT SPONGY OR IS IT FIRM? >> NO, IT FEELS GREAT.
AND THEY'RE SO EASY TO HARVEST.
IT'S NOT LIKE THEY'RE-- >> WELL, THE LATEX WILL GET ON YOUR HANDS,
AND THAT'LL WASH RIGHT UP, BUT IT'S A BIT OF A MESS...
JUST LIKE PLAYING WITH PLAIN OLD GLUE-- SCHOOL GLUE.
>> I THINK THAT'S ENOUGH. >> OH, OKAY.
>> THAT'S GOOD. >> I COULD EAT MORE THAN THAT.
YOU BETTER GET MORE. (laughing)
>> WELL, I'M GONNA PUT A FEW OTHER THINGS IN WITH THIS,
IN ORDER TO BALANCE OUT THE FLAVOR.
(music) OKAY, LET'S GO AHEAD
AND SEE WHAT WE CAN FIND-- THIS IS GREAT.
(music)
>> HEY, LOOK UP HERE-- IT'S SOME-- THIS IS CALLED "WOOD SORREL."
IT LOOKS LIKE CLOVER BUT WITH A LITTLE YELLOW FLOWER.
AND THE OTHER THING IS, WHERE IT'S GOT THESE INDIVIDUAL LEAFLETS,
LIKE A CLOVER-- THE THREE LITTLE--
EACH INDIVIDUAL LEAFLET'S HEART-SHAPED AND NOT ROUND.
AND THEY TASTE LIKE-- LIKE MAYBE LEMONY OR GREEN APPLE PEEL.
AND, UM, THAT'S BECAUSE OF THE PRESENCE OF MALIC ACID,
WHICH IS ALSO IN APPLE PEELS, FOR EXAMPLE.
REALLY GOOD FOOD.
>> AND HOW DO YOU JUST HARVEST THIS, BY...?
>> PICK IT, AND JUST LEAVE THE ROOTS BEHIND.
YOU DON'T NEED THE ROOTS-- THE REST, YOU CAN USE.
IF YOU'RE LUCKY ENOUGH...
TO GET A BUNCH OF THESE LITTLE TINY SEED PODS
THAT LOOK LIKE LITTLE BANANA PEPPERS IN MINIATURE, ALMOST,
THOSE ARE, BY FAR, MY FAVORITE PART.
THEY'RE SO JUICY AND CRISP AND SOUR.
THEY'RE LIKE A FRUIT ALMOST. >> I HAVE SOME IN HERE, SO THAT'S GOOD.
>> THAT IS REAL GOOD WITH FISH.
LIKE STUFFED FISH FILLETS, AND ROLL 'EM.
I USED TO DO THAT A LOT AS A KID.
(music) >> GREAT, LET'S MOVE ON.
(music)
OH, GEORGE, YOU GAVE ME SOME OF THIS LAST WEEK.
THIS IS THE-- >> YEAH, THAT'S THE CHENOPODIUM,
OR THE "LAMB'S QUARTERS," "GOOSEFOOT"-- IT'S ALL THREE THE SAME.
IT'S QUITE CLOSELY RELATED TO BEETS AND SPINACH,
AND WHEN IT'S COOKED, IT'S PRETTY MUCH IDENTICAL TO SPINACH, IN MY MIND.
>> THIS WILL BE PERFECT IN PASTA. >> WE'RE JUST GONNA TAKE THE YOUNG TIPS,
BECAUSE THEY GET A LOT TOUGHER AS THEY GET OLDER-- MORE MATURE.
AND NORMALLY, PEOPLE THINK ABOUT USING THIS IN THE SPRING
WHEN IT'S VERY SMALL.
BUT YOU CAN USE IT NOW IF YOU'RE JUST A LITTLE MORE PICKY
ABOUT WHICH PART OF THE PLANT YOU TAKE.
>> NOW, WHAT ABOUT BRAISING THE TOUGHER PARTS?
YOU COULD PROBABLY COOK THEM A LITTLE FURTHER OR LONGER?
>> I'VE NEVER DONE THAT BECAUSE I'VE NEVER HAD TO.
THERE'S ALWAYS THE TENDER PORTIONS AVAILABLE,
AND I HAVEN'T MESSED WITH ANYTHING ELSE.
NOW, I'M MORE THAN INTERESTED IN WHAT YOU FIND OUT,
BUT I HAVEN'T DONE IT MYSELF.
>> WELL, THERE'S GONNA BE A LOT TO LEARN. (music)
I THINK THAT'S ENOUGH. >> OKAY.
>> I'D LIKE TO GET ONE MORE LEAF FOR MY PASTA.
>> WELL, LET'S SEE WHAT WE CAN FIND. >> YEAH, LET'S GO.
(music)
OKAY, GEORGE, NOW WE'RE ACTUALLY COMING INTO A GARDEN,
AND YOU'RE SAYING THAT WE MAY FIND SOME VOLUNTARY PLANTS FLOATING AROUND IN HERE.
>> I LIKE THE WORD "VOLUNTARY."
THERE'S A LOT OF PLANTS THAT PEOPLE PULL OUT OF THEIR GARDEN--
THEY'LL CALL "WEEDS"-- THAT NOT ONLY ARE GOOD FOOD,
THEY'VE GOT A LONG HISTORY BEING USED FOR FOOD.
UM, LOOK RIGHT HERE.
UM...
THIS IS PURSLANE,
WHICH, AS I UNDERSTAND IT, ORIGINATED IN INDIA,
AND IT'S EVEN USED TODAY IN A LOT OF INDIAN COOKING...
AND IT'S QUITE GOOD.
UM, THOREAU TALKED ABOUT EATING PURSLANE.
UH, IT DOESN'T COOK DOWN.
AS YOU CAN SEE, IT'S GOT THIS FLESHY STEM...
AND YOU CAN EAT IT RAW OR YOU CAN COOK IT.
AND IF YOU COOK IT, IT HAS A TEXTURE SIMILAR TO GREEN BEANS
AND IT HAS A LITTLE MORE OF A TART FLAVOR.
>> MMM...
>> BUT THIS IS A FANTASTIC PRODUCT TO COOK, I THINK.
>> WOW, THAT HAS GOT GREAT FLAVOR.
I'M GONNA TAKE SOME OF THIS AS MY NEXT LEAF FOR MY...
>> YOU CAN FIND FOOD IN A LOT OF ODD PLACES.
(chuckling)
>> I CAN SEE A LITTLE BEAUTIFUL TOMATO OVER HERE THAT I MAY JUST...
PLUCK FOR MY SALAD.
IT'S REALLY RIPE, READY.
THERE WE GO.
WELL, GEORGE, I THINK I HAVE ENOUGH HERE TO GO INTO THE KITCHEN
AND DO SOME MORE EXPERIMENTATION. >> FANTASTIC.
>> YOU KNOW, BUT LISTEN-- THANK YOU SO MUCH FOR SHOWING ME AROUND, MAN.
>> LET ME KNOW WHAT YOUR RESULTS TURN OUT LIKE.
>> I WILL... IT'S BEEN A GREAT PLEASURE,
AND MAYBE SOME OTHER TIME, IN ANOTHER SEASON,
WE COULD GO OUT AND HAVE ANOTHER LOOK. >> I'LL LOOK FORWARD TO IT.
(music) >> GREAT-- THANKS VERY MUCH.
(music)
WELL, NOW, WE'RE BACK IN THE KITCHEN WITH THE FORAGING
THAT WE GOT WITH THE HELP OF GEORGE,
AND IT WAS JUST FANTASTIC TO BE OUT THERE
AND TO FIND THESE THINGS THAT ARE JUST AMAZING.
I HADN'T REALLY SEEN A LOT OF THESE ITEMS
UNTIL PROBABLY A WEEK AND A HALF AGO WHEN GEORGE AND I WENT OUT LOOKING,
HE GOT ME SOME STUFF, AND WE TRIED PLAYING AROUND WITH IT.
AND THE THING ABOUT IT IS, YOU'VE GOT TO KEEP IN MIND
THAT WHEN YOU DO GO OUT,
THAT YOU ARE WITH SOMEBODY WHO IS ACTUALLY A FORAGER
AND UNDERSTANDS THE IMPORTANCE OF THESE PLANTS, IN CASE THEY'RE--
IN CASE YOU HAVE AN ALLERGIC REACTION TO THEM
OR IN CASE YOU DO NOT PREPARE THEM PROPERLY.
I THINK A GREAT EXAMPLE OF THAT WOULD BE THIS-- THESE--
THIS SUMAC, WHERE IT'S SO CRUCIAL TO SOAK THIS IN COLD WATER
RATHER THAN PUTTING IT INTO BOILING OR HOT WATER,
WHICH YOU WOULD IMAGINE THE FIRST THING THAT YOU WOULD WANT TO DO.
SO, IT'S VERY, VERY IMPORTANT THAT YOU DON'T JUST GO OUT INTO THE WOODS
AND, YOU KNOW, PRETEND TO FIND SOMETHING
THAT YOU THINK IS WHAT WE'VE GOT ON THIS SHOW.
BUT THE BIG THING FOR ME, AS A CHEF, IS TO TRY TO TAKE THE INGREDIENTS
THAT GEORGE SO KINDLY WENT OUT AND FOUND FOR US,
AND TO TRY TO CREATE A DISH WITH IT.
AND I'VE TAKEN THE GOOSEFOOT-- SORRY, THE MILKWEED--
I'M GETTING CONFUSED WITH ALL THESE NAMES.
AND I'VE TAKEN IT, AS GEORGE SAID, AND SQUEEZED OUT THE GLUE-TYPE--
WHITE GLUE-TYPE PRODUCT THAT WAS INSIDE IT,
AND I BLANCHED IT IN BOILING SALTED WATER.
AND THEN, I FOUND THAT AFTER I ICED IT DOWN,
THAT SOME OF THE GLUE HAD KIND OF STUCK TO THE OUTSIDE.
SO, I JUST SCRAPED THAT DOWN AND CLEANED THEM REALLY, REALLY WELL.
AND NOW, THEY HAVE THIS INCREDIBLE--
LIKE ALMOST A CROSS BETWEEN A BRUSSELS SPROUT
AND A BROCCOLI HEAD KIND OF SMELL.
SO, THIS IS WHERE YOU START WITH THE CREATION OF THIS FOOD.
YOU HAVE TO THINK, "WHAT AM I GOING TO DO TO ENHANCE THE FLAVOR OF THIS?"
SO, THIS HAS A VERY "GREEN" FLAVOR,
IT HAS A LITTLE TINY BIT OF "FLORAL" TO IT,
AND IT IS VERY, VERY "EARTHY."
SO, I AM TRYING TO MAKE THE SALAD AND MAKE THIS THE STAR OF THE SALAD,
SO WHAT I'VE DONE IS I'VE PREPARED SOMETHING
THAT HAS A SIMILAR FLAVOR IN IT
TO HELP CARRY THE FLAVOR OF THE GOOSEFOOT FORWARD,
AND WHAT I HAVE IS I'VE GOT SOME ROASTED BEETS--
SOME YELLOW BEETROOTS--
AND THEN I WANTED TO PUT A LITTLE CRUNCH INTO THE SALAD,
SO I'M GOING TO ADD SOME VERY, VERY THINLY SLICED RADISHES.
THAT'S GONNA GIVE ME THE CRUNCH.
AND THEN, I'M GOING TO ADD SOME SWEET AND SOUR FLAVOR
BY ADDING A LITTLE BIT OF ONION.
THIS IS ALSO GONNA ADD A LITTLE PUNGENCY TO IT,
A LITTLE SAVORINESS,
AND THAT SAVORINESS IS VERY, VERY IMPORTANT FOR DRAWING THE FLAVOR
OF SOMETHING LIKE A BROCCOLI OR A BRUSSELS SPROUT,
AND THIS IS SO LIKE THAT FLAVOR
THAT I'M KIND OF RELYING ON THIS TO DRAW THE FLAVOR.
SO, WHEN YOU'RE ACTUALLY EATING THIS,
YOU'RE TRYING TO PUT IT ALL TOGETHER IN YOUR MOUTH AS A SALAD,
AND YOU HAVE ALL OF THESE WONDERFUL FLAVORS.
BUT BASICALLY, THAT ENHANCING THE SINGLE FLAVOR
OF WHAT WE'RE TRYING TO DO,
AND THAT IS THE IMPORTANT THING.
AND SO, GEORGE, I HOPE I CAN DO JUSTICE TO THE PRODUCT
THAT YOU HAVE SO KINDLY GOT FOR US.
UM, I HAVE A LITTLE DRESSING, AS WELL,
AND THIS DRESSING, I'VE PUT MY SPICE INTO.
SO, I'VE GOT ALL THE DIFFERENT FLAVORS--
SWEETS AND SOURS, SAVORIES, AND THEN I HAVE A LITTLE BIT OF SPICE IN THIS.
SO, I'VE JUST REALLY PUREED A LITTLE BIT OF PEPPER-- SWEET RED PEPPER--
WITH A LITTLE BIT OF SOY SAUCE, A LITTLE BIT OF AN OIL, AND THAT'S ALL.
JUST SIMPLE, SIMPLE KIND OF VINAIGRETTE
TO DRESS UP OUR PLATE.
AND THEN, ONE OF THE MOST IMPORTANT THINGS TO ME
WOULD OBVIOUSLY BE THE PRESENTATION,
SO I'M GOING TO TAKE A NICE, BIG, WIDE-OPEN PLATE,
AND I'M GOING TO TRY TO PUT THESE THINGS ON
VERY KIND OF SPORADICALLY.
I'M NOT LOOKING FOR ANY PATTERN, PER SE.
I'M JUST GOING TO DROP THEM,
AND I'M REALLY LOOKING FOR THE COLOR MORE THAN ANYTHING.
I'M GOING TO TAKE A LITTLE BIT OF LETTUCE NOW,
AND I JUST HAVE A LITTLE BIT OF OAK LEAF HERE,
WHICH I'M JUST GOING TO MAKE A LITTLE CENTER POINT ON ONE CORNER HERE,
JUST SO THAT I CAN ACTUALLY USE IT AS MY FOCAL POINT.
I'M GOING TO TAKE MY RADISH NOW...
AND I'M GOING TO START TO DROP MY RADISH PRETTY MUCH ANYWHERE AROUND HERE.
AND THEN, A LITTLE BIT MORE.
I LIKE THAT CRUNCH IN THE RADISH.
IT'S GOING TO GIVE IT JUST WONDERFUL TEXTURE.
AND THEN, I'LL NEED TO ADD A LITTLE BIT OF RED TO THAT.
SO, REMEMBER THE TOMATO THAT I MANAGED TO ACQUIRE WHILE I WAS OUT THERE?
I'M JUST GOING TO TAKE THIS TOMATO.
I'VE DONE NOTHING TO IT BUT JUST WASH IT,
AND I'M GOING TO CUT IT INTO A NICE FINE-DICE,
SO THAT I CAN SCATTER IT OVER THE BOTTOM OF THE PLATE.
SO, NOW THE PLATE IS BEGINNING TO LOOK NICE.
I'M GOING TO TAKE THIS OFF.
I DON'T LIKE THE WAY THAT'S APPEARING ON THE SIDE.
I'M GOING TO PUT THAT IN THE CENTER, I THINK.
ONCE I HAVE THE STAR ON THE PLATE.
SO, I'M JUST GOING TO TAKE THIS,
I'M GOING TO DICE IT WITH A NICE SHARP KNIFE.
NOTHING AT ALL.
THIS TOMATO IS STILL WARM.
AND THEN, I'M JUST GOING TO...
PUT IT OVER THE PLATE A LITTLE BIT,
JUST SPORADICALLY.
NOW, I COULD HAVE USED PURPLE BEETROOTS,
BUT THEY WOULD HAVE BEEN SO POWERFUL IN COLOR,
THEY WOULD HAVE DRAWN THE EYE AWAY FROM THE MAIN CHARACTER OF THE PLATE
WHICH, OF COURSE, IS THE MOST IMPORTANT THING,
WHICH IS THE MILKWEED.
SO, NOW, I'M GOING TO TAKE THE MILKWEED
AND I'M GOING TO CUT THEM ALL IN HALF,
BECAUSE I REALLY THINK THEY LOOK SO PRETTY IN HALF, RATHER THAN WHOLE.
AND I'M JUST GOING TO PUT THEM ON THE PLATE.
AND WHILE I WAS COOKING THEM, I TASTED A FEW OF THEM,
AND THEY HAVE SOME WONDERFUL FLAVOR.
BUT GEORGE WAS RIGHT-- AS THE LARGER ONES--
AS YOU GET TO THE LARGER ONES THAT ARE A LITTLE SOFTER IN THE MIDDLE
AND THEY'RE NOT QUITE AS TASTY AS THESE LITTLE ONES.
NOW, THE TINY ONES, I'M GONNA KEEP AS PART OF MY GARNISH,
JUST TO MAKE SURE THAT I HAVE SOME THAT ARE WHOLE,
AND SOME OF THE BIGGER ONES, I'M CUTTING IN HALF.
SO, HERE I HAVE THEM,
AND I'M GONNA START PUTTING THEM OCCASIONALLY ONTO THE PLATE.
YOU SEE THE WAY THEY JUST JUMP RIGHT OFF THE PLATE
BECAUSE OF THE TWO COLORS,
AND THAT IS JUST WONDERFUL.
THAT'S EXACTLY WHAT I'M TRYING TO DO.
AND THEN, JUST PUT THE LITTLE ONES JUST OVER IN THE CORNERS,
SO THAT PEOPLE CAN SEE THEM.
AND THEN, I'M GONNA PUT MY LITTLE BIT OF DRESSING...
(silverware clattering) I'M GONNA PUT A LITTLE TINY BIT
OF THIS DRESSING ON THE PLATE...
AND I CANNOT DO IT WITH A FORK, SO I'LL TAKE A SPOON.
NOW, YOU DON'T WANNA PUT TOO MUCH.
YOU KNOW, THIS IS JUST REALLY AN ENHANCEMENT,
AND IT'S JUST TO PULL OUT THE FLAVORS IN ALL OF THE OTHER ITEMS.
YOU DON'T WANT TO GET TOO CRAZY WITH THIS.
BUT YOU DO WANNA FILL UP THE LITTLE SPACES ON THE PLATE
TO MAKE IT LOOK PRETTY.
(banging)
FINALLY, I'M GOING TO PUT A TINY DROP OF OLIVE OIL ON THERE,
AND I'M ACTUALLY GONNA TRY TO CATCH A LITTLE BIT OF THE...
A LITTLE TINY BIT OF THE MILKWEED AS I'M DOING THIS,
JUST TO GIVE IT A LITTLE TINY BIT OF RICHNESS,
AND THIS BEAUTIFUL OLIVE OIL WITH ITS PEPPERY FLAVOR
WILL DO THAT FOR ME.
I HAVE MY LITTLE PIECE OF LETTUCE,
AND THEN I'M JUST GOING TO TAKE MY RED ONION,
WHICH I'VE PICKLED IN A LITTLE BIT OF POWDERED SUGAR
AND A LITTLE TINY BIT OF RED WINE VINEGAR,
SO YOU GET THIS AMAZING COLOR
RIGHT IN THE MIDDLE HERE-- A TINY BIT--
AND JUST A COUPLE OF LEAVES OF FRESH BASIL...
HERE AND THERE.
ONE HERE JUST FOR ENHANCEMENT OF THE CENTER OF THE PLATE,
AND THERE I HAVE...
THE MILKWEED SALAD.
(music)
SO, FOR MY GREENS, I'M GONNA TAKE A LITTLE TINY BIT OF OLIVE OIL
AND ADD TO THE PAN...
A LITTLE BIT OF PANCETTA HAM, JUST TO RENDER IT DOWN,
GIVE IT A LITTLE TINY BIT OF FLAVOR.
I WANT THESE GREENS TO HAVE LOTS AND LOTS FLAVOR.
TINY BIT OF PANCETTA.
AND WHAT I HAVE HERE
IS I HAVE THE WOOD SORREL, I HAVE THE GOOSEFOOT,
AND I HAVE THE PURSLANE.
NOW, THE PURSLANE IS GOING TO REMAIN FIRM, AS GEORGE SAID.
IT'S NOT GOING TO DESTROY WITH COOKING.
AND THEN, I'M GOING TO HAVE THIS KALE-LIKE FLAVOR
OF THIS WONDERFUL GOOSEFOOT,
AND THEN I'M GONNA HAVE THIS VERY LEMONY, TART FLAVOR FROM THE WOOD SORREL.
BUT WHILE I'M COOKING THAT,
I WANT TO TRY TO GET SOME OF THIS PARTICULAR FLAVOR INTO THE DISH,
SO I'M GOING TO BREAK THAT UP...
AND TO IT, I'M GOING TO ADD A LITTLE BIT OF FENNEL SEED.
THIS IS GOING TO REALLY, REALLY ENHANCE IT.
THE LITTLE BIT OF GARLIC.
AND I'M GONNA MASH IT DOWN,
AND REALLY TRY TO BREAK THE SORREL UP.
THE SMELL IS JUST REMARKABLE NOW.
IT'S REALLY, REALLY COMING THROUGH.
IN FACT, I'M GONNA ADD A LITTLE BIT MORE TO IT
BECAUSE IT JUST TASTES-- SMELLS SO INCREDIBLE.
THIS IS A VERY, VERY, VERY SIMPLE PASTA DISH.
TO THIS, I'M GOING TO ADD MY GOOSEFOOT...
I'M GOING TO ADD MY PURSLANE.
THROW A TINY BIT OF TOMATO.
AND THEN, A LITTLE SHALLOT.
I'M JUST GOING TO SAUTE THESE ALL.
YOU CAN HEAR THEM ALL CRUNCHING-- BEAUTIFUL.
A LITTLE BIT OF SALT, A LITTLE BIT OF BLACK PEPPER--
AND THAT REMINDS ME, A LITTLE BIT OF BLACK PEPPER
WOULD GO A LONG WAY ON THIS SALAD.
(grinding)
AND THEN, MY PASTA.
(sizzling)
JUST AS SIMPLE AS THAT.
NICE AND HOT.
I'M GONNA FINISH IT OFF WITH THE REST OF THE WOOD SORREL.
(sizzling)
(pan clanging)
NICE AND CLEAN.
BEAUTIFUL FLAVORS.
TINY BIT MORE OLIVE OIL, JUST TO FINISH IT OFF.
AND WE GET THESE BEAUTIFUL DISHES
FROM A NICE WALK IN THE WOODS WITH GEORGE,
AND IT'S BEEN FANTASTIC FOR ME TO TAKE THESE DISHES
AND TRY TO CREATE FLAVOR AND BRING THEM TO THE TABLE.
NOTICE, IN THIS DISH, I'VE HARDLY COOKED THEM--
JUST ENOUGH TO BRING THE FLAVOR FORWARD
AND THE REAL FLAVOR OF THE GREENS WILL SHOW.
SO, I HOPE YOU'VE ENJOYED OUR LITTLE WALK IN THE WOODS
AND THIS GREAT FOOD THAT WE'VE PREPARED...
AND HEIST YE BACK.
(music)