How to Cook a Weed takes its’ title from one of the greatest and most strange of American food books, the 1942 volume How to Cook a Wolf, written by the inimitable MFK Fisher. Released during the era of wartime rationing, it contains innumerable recipes, philosophies and approaches to living not only well but elegantly while stretching budgets and pinching pennies. The heart of this work touches something that has always been close to me : making the best of limited resources.
I won’t spend much more time singing the praises of Fisher and her masterpiece (believe me, there will be enough and plenty to come), but rather extrapolate on why that volume relates to our work here.
On the surface, this site is about foraging and using wild plants, herbs, mushrooms and medicines in the pursuit of a thrifty, healthy, green lifestyle without forsaking elegance or the pleasures of the table. This is the world of cucina povera–the cooking of the poor and the working classes. The best, most heart and soul-warming cooking there is. It is about making the most of what we have, and maybe realizing that we had more than we thought. There will be more attention paid here to the multiple uses and benefits of plants and mushrooms, and responsible and delicious ways to use and grow them, than botany lessons or identification guides. There will always be some identification content but this site is not intended to cover that well-trodden ground. Many have already done it much better than I ever could.
On a deeper level, this site is about re-examining our use of the food resources we already have, and understanding our responsibility should we choose to use the additional wild produce provided by our environment. Our culture is one of waste and gross negligence. I won’t be spending much time harping about that, again, other people have done it much better. What we are interested in here is solutions, ways in which we can rethink our environment from the woods we take a hike in to the yards and gardens of our own houses.
We have fought against the wildlings. We pay people to spray them with chemicals or pull them from the ground. Some of them might not be so bad. Some of them might even be a whole lot better than the denatured spinach in a plastic bag you plunk down your hard-earned cash for.
It’s time to let the wildlings in.
It’s time we learned how to cook a weed.