SPRING GREENS FRITTERS
Ellen Zachos shares a recipe for “Spring Greens Fritters” that you can adapt to whatever greens you have on hand.
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Category: Foraging
A Wild Dish from Holy Ghost Creek
We follow Ellen Zachos up Holy Ghost Creek, where she guides us in foraging for early spring greens.
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Noshing on Naturalized Plants in the Four Corners
Forager Anna Marija Helt challenges us to view invasive plant species like Siberian elm, Russian olive, and common mallow as occasions for learning and culinary use.
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Yucca Blossoms
Ellen Zachos highlights the versatility of New Mexico’s state flower in “Yucca Blossoms: They Taste As Good As They Look.”
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Food Gathering Traditions OF HIGH-MOUNTAIN GENÍZARO COMMUNITIES
Moises Gonzales traces the history of wild foods such as quelites, asparago, verdolagas, and the fruits of various cacti, which were essential to earlier Indigenous and Genízaro communities and remain staples of New Mexican cuisine today.
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Foraging: Acorn Abundance
In this edition of Foraging, Ellen Zachos celebrates the abundance and versatility of acorns.
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Drying Wild Mushrooms
Words and Photos by Anna Marija Helt Boletus rubriceps at different stages. The joy of finding...
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New Mexico Locust
Ellen Zachos writes about the New Mexico locust—an understory tree native to the southwestern United States. Includes Locust Sorbet recipe.
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Juniper Appreciation
Words and Photos by Ellen Zachos Many New Mexicans dread the onset of juniper season, when massive...
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