Any Foragers Out There?

[barnakiel]

Originally Posted by lookoutnw

That is usually only here in the USA. (...)

Back in 2007 continental Spain I saw a major supermarket's skips filled up with ripe tomato, people diving...

The same tomato was on their shelves the same morning for 3 USD a kilo (1.5 USD a pound).

This is simply wrong. US or Mars.

b.

[Hud3]

Barnie,

Here's one that's similar to the sea grape, but actually not too bad--the genip.



The skin is leathery and hard, so you have to crack it with your teeth and peel it off, then suck on the pulp. The seed is large so there's not much pulp, but the sweet to tart ratio is a lot better than a sea grape. In genip season, you see kids walking around with a broken-off branch plucking the fruits and sucking them, then spitting the seeds at each other.

[tropicalescape]

Originally Posted by Hud3

Barnie,

Here's one that's similar to the sea grape, but actually not too bad--the genip.



The skin is leathery and hard, so you have to crack it with your teeth and peel it off, then suck on the pulp. The seed is large so there's not much pulp, but the sweet to tart ratio is a lot better than a sea grape. In genip season, you see kids walking around with a broken-off branch plucking the fruits and sucking them, then spitting the seeds at each other.

In Jamaica they call these things grapes...DVC

[Wotname]

Originally Posted by Capt Wraun

There's nothing stopping them from giving/donating it to local farmers to supplement there chicken/rabbit/goat/sheep etc feed.

Perhaps not in your part of the world but in this part of the world there are plenty of regulations that control what can be fed to domestic sale animals.

[barnakiel]

Originally Posted by Hud3

Barnie,

Here's one that's similar to the sea grape, but actually not too bad--the genip.

(...)

THX!!!

I will look the thing up and try it out next time we are in a place where we can get it!

The description of the fruit sounds somewhat similar to lychee much as the looks are completely like a small lime of sorts!

Cheers,
barnakiel

[zeehag]

pina is pineapple. a wonderful flavor. agave is takeelya..mescaal is something from a cactus--also from agave .

i will be foraging for water from the heavens this weekend....ty ts bud....we in the cone of uncertainty, otherwise known as la cruz de huanacaxtle, nayarit, mexico...south nayarit...

[JanetGroene]

There are stories about pioneers in the U.S Out West who survived on nothing more than thistle root. Now we know how to prepare it. Thanks!

QUOTE=Katiusha;955337]Turkey:
- wild milk thistle root with baby stalks in Feb: take out the inedible root core, then saute with some onions, rice, and maybe chicken - traditional Turkish dish.
- wild arugula, mustard
- wild rosemary, bay leaves, lavender, thyme, lemon thyme, sage, coriander, leaks, garlic, spinach, etc (see Ram's videos for Greek islands - same things and more grow in Turkey)
- mushrooms in Nov-Dec
- wild olives, apples, peaches, pomegranates from groves planted by Romans about 1500 years ago (usually found around some ruined cities on huuuge trees)
- wild almonds, mulberries, raspberries

There's plenty of other things as well, but haven't figured them out yet...[/QUOTE]

[Roy M]

Hud3, the plant you showed earlier, purslane, or verdolaga, in Spanish, is delicious. Here's a recipe: Verdolagas (purslane) in salsa verde | The Mija Chronicles. It grows wild along the Pacific coast.

Does anyone recall "STALKING THE BLUE-EYED SCALLOP" BY Euell Gibbons? It is a great guide for foraging. Apparently, still available on Amazon.

[Hud3]

Thanks, Roy. I noticed some purselane growing in our potted plants. I'll give it a try!