In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.


Poking At Fate, Week Ending 5/5/2019

Everyone can stop worrying now! I am pleased to report I survived eating pokeweed.

PLEASE NOTE: This post details my own personal experience eating a weed which is poisonous if consumed incorrectly. None of this should be considered an endorsement for eating pokeweed. Reader beware. Ok, on with the story.

I read many, many sources before trying pokeweed (Phytolacca americana) since it is known to be poisonous. It took me so long to try it, in part, because so many authors gave differing information about how to handle poke, at what size to harvest it, how long exactly you had to boil it, and whether or not cook it further after the boiling.  The only thing they agreed on was: don’t ever eat pokeweed raw, and avoid the root because it was particularly toxic. Greaaaaaaaat.

I figured I couldn’t go wrong with the very youngest, freshest shoots in my yard. I limited myself to plants less than my own hand-span tall. Even at this tender age, the plants showed a lot of magenta on the stalks. Some authors says it’s only safe with no pink at all, but in my yard, they always have at least some pink tinge.

Stalking the Poke

Stalking the Poke

Over several days, I harvested about a meal’s worth – about 3/4 lb as a generous side dish. I stored them in a bag with a moist paper towel in the refrigerator until I was ready to face my destiny.

For the record, some authors also say to wear gloves whenever you handle pokeweed. I didn’t learn that until after I had already collected the shoots. Ooops?

Poke Size Comparison

Poke Size Comparison

(That’s me … always living on the edge!)

I chose to cook both leaves and stalks. Some authors say to only use the leaves. If I had picked older plants, with larger stalks, I might have taken the time to remove and only processed the leaves.

The water turned pink almost as soon as I added the poke to the boiling water. I boiled the poke longer than one minute, but less than 10. I didn’t really keep track. I basically watched for when it seemed most of the pink had come out and the leaves and stalks remained mostly green. Then I drained them using a colander in my sink.

Pink Water from Boiling Pokeweed

Pink Water from Boiling Pokeweed

At least one source I read recommended washing the pot and your colander between water changes, to remove any lingering toxins. Ummmm, I did NOT do that. Nor did I wear gloves (still).

I had been heating a second pot of water while the first pot was boiling. I carefully poured the hot water into the original pot, and dunked in the partially cooked poke for the second boil.

The water changed color again, but not as dramatically. I started nibbling samples after five minutes as I watched the greens begin to disintegrate from the abuse. There was no trace of bitterness – at least one article said if it was at all bitter, keep boiling – but I cooked the greens another five minutes just to be sure.

They looked so sad at this stage. But I persevered, draining them then adding them to a pan of bacon grease for further cooking.

Sad Poke

Sad Poke

After a few minutes I added pine nuts (yum!) and the bacon which I had cooked and chopped earlier. Even the bacon and pine nuts couldn’t hide the soggy limpness of the pokeweed.

Sad Poke Plus Pine Nuts and Bacon

Sad Poke Plus Pine Nuts and Bacon

So I added Parmesan cheese and red pepper flakes.

Everything's Better with Parmesan

Everything’s Better with Parmesan

Much better!

The greens were still mushy, but I could no longer see them.

They were, honestly, delicious. The pokeweed had a mild, almost sweet flavor, which was highlighted by the salty bacon bits. I just wish the greens weren’t so… you know. Sad and squishy.

If you were wondering – my husband bravely ate the pokeweed along with me. After 30 minutes of intense questioning about what symptoms, exactly, we would experience if I were wrong. Thankfully, neither of us suffered any digestive upset of any sort as a result of consuming the poke.

I have enough growing in my yard, I can probably manage another meal or two. I just have to dream up other ways to cook it… and maybe ways to cook it a little less.

What’s the craziest thing you’ve ever eaten?

Leave a comment

Winter Foraging, Week Ending 2/24/2019

Today I offer not just a foraging post, but a cautionary tale. My husband picked up a tick in the woods yesterday.

You heard (read) right.

In late February. In Maryland. An active (though very hungry looking) dog tick. Thankfully he caught it before it bit him, but we were absolutely stunned to have encountered one so early in the year. I don’t know whether it reflects the unusual weather (five inches of snow Wednesday, all melted by Friday, temps in the 30s Saturday, temps in the 60s and rain on Sunday…) or some other change in the wild animals the ticks live on. All I know is I STILL feel phantom creepy crawlies on my skin. Shudder.

Luckily, today’s winter forage does not require me, or anyone else, to make trips into the woods. In fact, if you have a lawn, or have seen a lawn, or encounter grass at all in this area, you’ve probably encountered today’s subject: field garlic (Allium vineale).

Field garlic stands out against the grass

Field garlic stands out against the grass

Especially in the winter, field garlic pops out against a background of lawn grass. The grass is dormant and thus remains short, while the field garlic thrives despite the cold. Once you spot the clumps of tall “grass”, that on closer inspection are actually round stems, you will see field garlic absolutely everywhere. In fact, it’s categorized as a non-native invasive species on the Maryland Biodiversity website.

It’s also one of the few wild edibles that are best foraged in the winter and early spring, rather than in the summer or fall. Field garlic is so tenacious, in fact, that it happily keeps growing right through the snow.

Field garlic doesn't mind the snow

Field garlic doesn’t mind the snow … or rocks, or weed block

And in pea gravel. And through my weed block surrounding my garden paths, apparently.

A few other wild plants look similar to field garlic, but none of them have the distinctive garlicky-oniony that field garlic sports. Maryland does also have a native wild garlic species, Allium canadense, which is also known as wild onion or meadow garlic, but I haven’t encountered it personally. (Probably because it has been crowded out by the much more invasive field garlic.)

Field garlic spreads through clumping bulbs and through bulbils that form in the late summer from the flowers. Honestly I have never seen the bulbils because all my field garlic is well mowed that late in the year and blends in with the surrounding grass.

Every part of field garlic is edible, including the bulbils. The underground bulbs are smaller than cultivated, store bought garlic, but are just as flavorful. I prefer to harvest them on wet, muddy days – which we have had a ton of lately – because it’s easier to get them out of the ground. This also means lots of washing to clean them up before using them.

Harvested field garlic

Harvested field garlic

Ways to enjoy field garlic include:

  • Mincing the green stems to substitute for chives
  • Using the bulbs in place of store bought garlic (it just takes a lot more)
  • Flavoring for soups and stocks, where size doesn’t matter
  • Drying the entire plant, and then grinding to a powder to use for seasoning later
  • Steeping the plant in vinegar to infuse the flavor into the liquid, and then using the liquid for seasoning, salad dressing or cooking (a great use for the smaller bulbs)

My personal favorite: field garlic herb butter. The recipe couldn’t be easier. Add 1 Tbs minced field garlic and 2 Tbs of other herbs to 1 stick (1/2 cup) of room temperature salted butter. Mix thoroughly, and allow to rest a few hours for the flavors to meld. Use for any savory butter purpose, such as slathering on sourdough bread, sauteing vegetables, or rubbing on a chicken prior to roasting.

This time of year, the only other herb prominent in my yard is my rosemary bush. For whatever reason, his Mediterranean self doesn’t seem bothered by the weather, although I do need to figure out how to prune him to a healthier shape. There is also creeping thyme (cultivated) and sheep sorrel (wild), but neither are thriving at the moment. So for a seasonal- and place-appropriate herb butter, I went with rosemary and field garlic. (Disclaimer: the butter I used is not actually local butter… but it could have been, as there are local dairies around. I just didn’t have any on hand to use for this post/meal!)

Field garlic, rosemary and butter for garlic herb butter

Field garlic, rosemary and butter for garlic herb butter

I would love to share a photo of our Sunday dinner roast chicken with its crispy brown skin flecked with garlic and herbs. But we ate it all! Suffice to say, any “Butter Roasted Chicken” recipe (like this one) will work with this particular wild foraged compound butter.


Pokey Foraging, Week Ending 1/27/2019

This is the year I am eating poke sallat. Yes, I know. I’m crazy.

DISCLAIMER: my own plans to try poke sallat should not be construed as endorsement that pokeweed is safe to eat. Pokeweed is toxic except in very narrow circumstances. The author does not assume responsibility for anybody getting sick or dying because they rushed out to eat pokeweed after reading this blog.

OK, on with the post.

Last year I lacked confidence in my timing to harvest pokeweed (Phytolacca americana). The plants went from tiny shoots to large and pink-tinged in a few weeks. Since doing additional research, I believe the early- to mid-May shoots & leaves were probably fine. Although earlier would have been better. Pokeweed turns magenta as it ages, and with more sun exposure. Also the leaves apparently can be eaten as well, and seem to be even more commonly consumed than the shoots.

Why am I talking about pokeweed in winter? Well, now is a great time to identify opportunities for spring consumption because dead pokeweed is very dramatic. The formerly magenta stalks fade to light brown, making them stand out starkly compared to surrounding plant matter.

Pale Pokeweed Stalks in Winter

Pale Pokeweed Stalks in Winter

Sometimes the leaves and shriveled berries still cling to the plants, which helps confirm the identification.

Once dead, the hollow stalks will often be bent over but still intact.

Bent Pokeweed Stalks

Bent Pokeweed Stalks

Pokeweed is a perennial which grows from very deep, aggressive root systems. Wherever you see winter pokeweed, start looking for new shoots from the crown by late April. (In central Maryland, anyway. The timing may be different elsewhere.) Pokeweed also grows from the seeds scattered everywhere by the birds which love the berries, but there’s no way to predict where these new plants will grow.

My plan is to harvest the pokeweed when it is about 6″ tall or less. Some authors say that any time before the berries turn green is safe, but I am unwilling to test that theory…let me survive one meal first! Because the roots are especially toxic, I will cut off the shoots at ground level rather than trying to dig or pull the stalk to harvest the edible parts. A lot of sources suggest that pokeweed needs to be boiled in three changes of water for at least 20 minutes – that is an hour of boiling, so I am pretty skeptical of whether the remnants are even worth eating at that stage. The least boiled-to-death guidance I have read suggests one minute in boiling water, then another 15 minutes in a fresh pot of boiling water. Either way, pokeweed can absolutely never be eaten raw.

Best of all, I have a significant “crop” of poke growing throughout my yard. I should be able to collect and enjoy a decent amount. (Although I may be the only one in the house who eats it!)

Why am I bothering, you may ask? Because it’s there, and I have to know. Plus, pokeweed is supposed to be delicious. (Sources say if there is any trace of bitterness left, it needs to be boiled longer – it should never be bitter.) Last but not least, it apparently contains a lot of vitamins and minerals. In a simpler time, after a winter of living on dried, canned and root cellar foods, pokeweed would have been a nutritious and tasty way to welcome spring.

If you want to do your own research on the edibility of pokeweed, here are some links:

Additionally, here is a site with nutritional info:

1 Comment

Don’t. Look. Down.

Just kidding.

If you are foraging for woodland nuts or mushrooms, you have no choice. You must look down. That’s where the good stuff is, whether fallen hickory nuts, or maitake growing at the base of an oak tree.

Shellbark Hickory Nuts

Shellbark Hickory Nuts on the Forest Floor

The problem is – particularly if you are new to foraging, or in unfamiliar woods – it is ridiculously easy to get disoriented when you stare at the ground while circling trees. This has happened to me twice (so far) this year. The first time occurred back in June while mushroom hunting (unsuccessfully) after a lengthy rainy spell. The second time was just last week, while collecting shellbark and mockernut hickory nuts (and as always hoping to stumble across edible fungus).

Luckily both times I was in confined wooded areas in an underdeveloped business park. Roads formed natural boundaries so I would have found my way out eventually. Unfortunately the first time, I was so turned around, I went away from the road and stumbled onto a cow pasture and homes I didn’t even know were in the area! It was surreal … and panic-inducing.

Both times I relied on my phone’s GPS to reorient myself and trek back to safety, but this isn’t a reliable solution – phone batteries die; signal might not penetrate remote areas; smart phones fall and break. So as a PSA, here are some approaches to not losing your way in the woods.

Bad idea: Bread crumbs.

Good idea: Know or learn basic orienteering, and carry a compass.

Bad idea: Counting on a smartphone app. For all the reasons mentioned above regarding phone GPSs.

Good idea: Take a friend into the woods, and take turns scouting for forage and staying stationary so at least one person remains oriented at a given time.

Bad idea: Relying on your memory. Unless major landmarks dot the landscape or you practically grew up in the woods, the forest will never look the same each time you visit. Trees fall, undergrowth gets overgrown, excessive rain creates ravines, etc.

Good idea: Use a walking stick stabbed into the ground, flagging tape tied to a branch, or other very visible object to mark the location where you start circling. Periodically re-orient yourself by glancing around for your man-made landmark.

Bad idea: Keep the road (or path or other forest boundary) always within sight, and resist the urge to wander further into the woods. Trust me… this won’t work. Whatever you are hunting is just … a little … farther … in …

There you go! A few more ways to stay safe in the woods while foraging. Personally, I plan to add a compass and brightly colored flagging tape to my kit for future forest adventures.

I will add these suggestions (the good ones, anyway!) to the Foraging Safety page as well.