Wild Bites #56: a 5-minute read that makes you smarter about wild food and tells you what's to come on the website, podcast, YouTube, orĀ To The Bone. Ā Ā ~ Hank Ā Green chile chicken soup is great with any white meat, not just chicken. Ā Ā Ā Here's what's trendingĀ on Hunter Angler Gardener Cook: - Want a go-to sauce for basically anything? Red chimichurri. It's the lesser known chimi from Argentina, and it needs to be better known. It's not spicy, either. Unless you want it to be...
- Keeping with the red food theme, chances are you have lots of cherry tomatoes on the vine still. You'll want to make this cherry tomato confit so you can enjoy them into the winter! Once made, this will keep in the fridge a couple months. Ā
- If you have some salmon or trout handy, and if you're an HAGC reader that's likely, make some salmon or trout rillettes. A rough pate great on bread or crackers, you can fancy up football Sunday with this.Ā
- Carrots are looking good in my garden, so chances are they're looking good in yours, too. I love these lacto-fermented carrot pickles. Basically it's a pickle made like a Jewish deli dill pickle -- no vinegar, just a probiotic brine. Super easy to make.Ā
- It's cool enough to enjoy some soup! (Or at least it will be soon) Give this green chile chicken soup a try, knowing you can use any sort of white meat. Grouse, pheasant, quail, turkey, rabbit, etc.Ā
- Another super versatile recipe is my albondigas en chipotle, Mexican chipotle meatballs. This can be a soup or just a sauced meatball -- another great football appetizer.Ā
Moving up the list: Finally, for those of you who think you don't like goose, or who are wondering what to do with all the goose you might have, try my goose stew with barley and mushrooms. It's a Russian-inspired dish that you will love! Ā Ā Ā Love these or any of my recipes? Please rate them while you're there so people searching for recipes know they're worth clicking on! Ā 2. Grouse Season at Last!Ā Roast grouse with all the trimmings.Ā Grouse season arrives this weekend in Minnesota, and prairie grouse seasons have already begun for sharp-tailed grouse and prairie chickens. Blue grouse is open in the Rockies, and mountain quail in California. It's a wonderful time of year.Ā Ā Here are some of my
favorite recipes that use grouse, or are excellent with grouse. I hope you are successful out there, and get to use some of these recipes this weekend!Ā And if you need a few pointers on prep, here's how to pluck a grouse, and how to break down a grouse for cooking.Ā 3. Being a Bear in the WoodsSometimes you need to be a bear in the woods.Ā Ā I've long advocated that interacting with nature by acquiring wild foods -- hunting, fishing, gathering -- is the easiest way for anyone to get the "give a damn" about Nature. When you have "your" spots for mushrooms,
nuts and berries, deer hunting, bird hunting, fishing or whatever, you will absolutely care more about the entire ecosystem around it.Ā Ā And visiting those spots, coming home with that bounty, is so, so vital to us all in this age of machines and screens and artificiality. I wrote about this here, over at To the Bone. I hope you enjoy reading this essay as much as I enjoyed writing it.Ā Ā Subscriptions at To the Bone are how I am hoping to weather the AI Age and the decline of Google. I hope you'll subscribe -- you can start with a free subscription, then, if you are in a position to
and want to support my work, you can upgrade to a paid sub. There are concrete benefits for getting a paid subscription, too. See ya over there, and thank you in advance for considering it!Ā Ā Ā Welp, I didn't intend to do another book sale right on the heels of my last one, but as it happened, a couple days after I released the last sale, I got word that I needed to do another printing of my fish and seafood cookbook Hook, Line, and Supper. This will be my fifth printing of the book, which is pretty rad.Ā Ā So to celebrate, I am giving y'all a discount deep enough to undercut Amazon! Use the code HOOKED at checkout
here, and you'll get that discount.Ā Ā Same drill as last time with my upland book. I chose $6 because that discount will effectively cancel out shipping costs for most of you. This
sale is good until September 27. Good luck out there, and hope you like the book.Ā Ā 5. Harvest Time in MinnesotaĀ Harvest time is in full swing here. Hazelnuts are all husked, ready for cracking whenever I need them, feral apples are cooking away to become apple butter as I write this, wild grapes have been made into jelly, and my garden parsley is set to become black walnut and parsley pesto.Ā Ā Oh yeah, and it's fall mushroom season! We've been hot and dry here in Minnesota, but many of the fall mushrooms -- chicken of the woods, shrimp of the woods, and hen of the woods (what I am holding in the picture above) all tap moisture from elsewhere, so they're still abundant.
We need a shot of rain for the fall boletes to appear, but I am hopeful.Ā Ā Elsewhere, tuna seasons are heating up, fall bird hunting has started, stripers are running, early dove and goose seasons are ending, and ducks are starting. September is arguably the best month. Cool mornings, warm afternoons,
summer bounty winding down, fall bounty ramping up.Ā Ā I am headed back up to Remer, MN next week to Pineridge Grouse Camp, only this time it'll be for a weekend culinary hunt, not the whole season. If you missed your chance to get a spot to hunt grouse and woodcock with me, and eat a whole lot of fine food,
we will probably do this hunt again next year, too. I'll keep you posted here.Ā Ā I am excited to experience my first full fall here, and I intend to suck the marrow out of this season before I collapse and rest in winter. But let's be real: I'll still be busy even
then... Ā ~ Hank Ā Comments?Let us know what you think aboutĀ Wild BitesĀ by using our anonymous comment form - we love to hear from you, and we read
every single comment. If you have a question, fire away and be sure to share your email address so we can respond. Ā |
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