tag:blogger.com,1999:blog-2531874687635989627.post5230814111183251897..comments2024-01-26T21:06:24.807-05:00Comments on The Foraging Family: Galinsoga (Galinsoga ciliata): Hidden in Plain SightThaghttp://www.blogger.com/profile/15632246325868000701noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2531874687635989627.post-48071977048771390952013-07-01T11:37:39.908-04:002013-07-01T11:37:39.908-04:00Hi Kenton,
I'm so glad that this was helpful....Hi Kenton, <br />I'm so glad that this was helpful. It sounds like we've got a lot in common. I'd love to hear about your work at ReWilding. I'll send you a message soon. Also, my Ooga and I have a bumper crop of galinsoga in our fallow garden this year. We'll be making a Columbian dish with it over the coming week. So stay tuned. Thaghttps://www.blogger.com/profile/15632246325868000701noreply@blogger.comtag:blogger.com,1999:blog-2531874687635989627.post-66653009884982266292013-06-27T17:28:21.183-04:002013-06-27T17:28:21.183-04:00Hi Thag!
I was just keying out Galinsoga, went on...Hi Thag!<br /><br />I was just keying out Galinsoga, went online to see if it was used for anything in particular, and your website gave me a wealth of information! Thanks so much! I love the crunchy stems raw. <br />I also saw your caveman blog. I read your last post, about being inspired by Tom Brown (I was too) and then starting to wonder if perhaps things weren't romanticized a little =) I went through a similar journey, and now run ReWild University, helping people re-connect with their "caveperson" selves. It might be fun to open an email dialog about what you've experienced, how your caveman quest has unfolded, and to discuss some of what we've both experienced. We could then publish the back-and-forth on our respective blogs as a study for others who are moving down similar paths. If you're interested, you can write me at rewildu (at) yahoo (dot) com!<br /><br />Thanks again for the quickweed information! Yum!Kenton at ReWild Universityhttp://www.rewildu.comnoreply@blogger.comtag:blogger.com,1999:blog-2531874687635989627.post-30088243522902728292011-07-24T23:07:32.014-04:002011-07-24T23:07:32.014-04:00Kristin,
Congratulations on having a garden full ...Kristin, <br />Congratulations on having a garden full of purslane! It's one of our favorite greens. You are also blessed to have black walnuts. They are not bitter. They are wonderful--better I think than the English walnut sold in stores. They just take time. The trick is to get the husks off before they leach tannins through the shell into the nutmeat. <br />We gathered nearly a bushel last year, let the husks rot a little bit, dried them in our basement over the winter and crack them with a sledgehammer on a rock. We'll post about this soon if we get the chance.Thaghttps://www.blogger.com/profile/15632246325868000701noreply@blogger.comtag:blogger.com,1999:blog-2531874687635989627.post-12411379859961315522011-07-19T14:31:28.250-04:002011-07-19T14:31:28.250-04:00That is definitely what took over our garden last ...That is definitely what took over our garden last year. AND, it turns out the weed that we're battling this year is actually purslane, not spurge. I still would like it to get out of my onion bed, but at least it's edible.<br /><br />P.S. If those pickled black walnuts turn out okay, please post about it. We have thousands of black walnuts that rain down on our lawns every year that mostly go to waste as I can't figure out how to crack them well. Our friend is British and loves pickled walnuts, but I thought black walnuts would be too bitter for pickling. So your experiment can be mine, too. :-)Kristin @ Going Countryhttps://www.blogger.com/profile/00221544641416039741noreply@blogger.comtag:blogger.com,1999:blog-2531874687635989627.post-55036065315720557952011-07-18T07:48:48.163-04:002011-07-18T07:48:48.163-04:00Arena, Thanks so much for sharing this new plant w...Arena, Thanks so much for sharing this new plant with us. We hope to try the ajiaco this season. Congratulations on the walnut pickles. Can't wait to see them. As for the honey locust, it's a familiar story. It seems that anything with a really short season gets missed by us. I think of cattail pollen, and wild rice.Thaghttps://www.blogger.com/profile/15632246325868000701noreply@blogger.comtag:blogger.com,1999:blog-2531874687635989627.post-42507730752909313882011-07-16T21:12:55.219-04:002011-07-16T21:12:55.219-04:00Glad you guys liked it. Galinsoga/quickweed has g...Glad you guys liked it. Galinsoga/quickweed has got to be one of the most common unnoticed edible plants. It took me many tries before I liked it. I didn’t like it raw or very lightly cooked. The flavor reminds me of artichokes. <br /><br />Ooga will definitely have to try making Ajiaco Bogotano, the stew from Columbia made with chicken, potatoes, and corn on the cob. Guascas (Galinsoga) is the main seasoning for the soup. The pictures and recipes online look amazingly delicious. I just read that galinsoga can be dried and used as a seasoning. I’m going to try that.<br /><br />I’m excited about our black walnut pickle experiments. The young, not yet hard walnuts look so cool in the large jars of salt brine. <br /><br />I tried once again to get some honey locust pulp. The pods were tender and pliable and did not have seeds, but there was no pulp or sweetness to them. I think that I’m too early. Usually I’m too late.Arenanoreply@blogger.com