CAUTION: Many wild foods have look-alikes, and some may be poisonous. Never eat any wild plant unless you are certain of its identity.
December may seem an odd time to scavenge the wilds for something to eat, but there are many things that are just coming into their prime as the serious cold and snows start to loom large on the horizon. The seemingly empty woods and waters still have a bountiful harvest if you know where to look. Many of the things on this list will serve multiple purposes and can be a great way to add seasonal touches to your home.
Spruce Tips
The young developing needles of various spruce species have a long history of being used for a handy winter tea. Easy brewed on the trail or collected to take home and brew later, harvest only the young tips to get the best flavor. This fresh feeling tea is like the heart of the forest in a glass, and is said to be a good tonic for general health. Spruce boughs can also make a great impromptu place to sit, wreath, or décor, adding a fresh scent and homey feel to any room.
Rabbits
A far cry from the rascally Bugs Bunny, our local Eastern Cottontails are in their prime now through later January and can be still hunted after a fresh snow or run with dogs. Rabbit is a classic game meat that is amazing prepared fried, broiled, even ground into burger. It is very lean and wants some fat when cooking, but tastes amazing. Many parts of the rabbit can be used as well, feet for good luck charms, the mask, or skinned head, for fly tying, the hide for leathercraft. Rabbit is a versatile critter with a place on any plate.
Juniper Berries
Juniper Berries should be easily seen and collected late int eh year and can add some zest to the kitchen. Classically used to infuse the trademark flavor profile of Gin, a bit of home infusing is easily done with gathered berries. The berries are fantastic when added to other natural scents like lavender and rosemary for sachets or potpourri. Ground, the berries can be added to meat dishes, used in curing Gravlax, ad added to jams or jellies. As versatile as the berries are, the boughs of the juniper and related species are very aromatic and can add a woodsy touch to the home.
December is a month to get outdoors, not stay inside! As cozy as the fire may be and as rich as the cocoa may taste, it will be made all the better by spending some time tromping in the snow. As the year draws to an end, try to incorporate resources from the wild into your holiday meals. From snacks to sides, main dishes to desserts, the woods and waters can be a wonderful adventure for you and your guests.
CAUTION: Many wild foods have look-alikes, and some may be poisonous. Never eat any wild plant unless you are certain of its identity.
November is a time of harvest in the woods! Our many varied hunting seasons really ramp up, kick off, and take over the month for many people. But while you are out an about, there are still a couple of things to keep an eye out for.
Deer/Venison
No one can talk November without thinking about that fabled and hard fought protein that is venison. Incredibly lean and bursting with flavor, venison is some of the best protein on the block. Well beyond backstraps and tenderloins, try some unique preparations such as smoked heart, deer ham, or consider not eating any of it yourself, and donate a doe to share the harvest, which can take a single deer and feed numerous families around Missouri.
Rose Hips
Packed with vitamin C and filled with the last reminders of summer, the little red fruits called rose hips are nearing their end in November. If you haven’t had a hard frost in your area just yet, you can still collect rose hips that remain after the flowers have faded. They can be made into a tea, tinctured, and cooked down for syrups. Just keep an eye out for the irritating little hairs often found covering the fruits.
Suckers
Cold weather brings another staple of the Ozarks, gigging for suckers, back to the forefront. These bony fish are tough to hook on convention tackle, and are best gigged at night when it’s cold enough to freeze your hands to the gig. Cooking wise, these fish are skinned and scored, then fried in hot oil to dissolve the tiny, but annoying bones traversing the meat. Piping hot with some hush puppies, often right beside the river they are caught from, suckers are a particular delicacy that i must recommend.
The cold weather may be slowing down some things, but for avid outdoors enthusiasts, the fun is just beginning. Plenty to do and see, and plenty of opportunity to fill the table as well as the soul with time spent in nature.
CAUTION: Many wild foods have look-alikes, and some may be poisonous. Never eat any wild plant unless you are certain of its identity.
September means lasts and firsts. First days of fall, first cool nights. Last fresh tomatoes and other garden goodies. But with the transition of the season comes the bounty of the earth. This is the beginning of harvest season for fall planted crops, for livestock, and for so many natural foods. I have a few fan favorites to share this month, and I hope you can get out an find them!
Cattails
Cattails are a near perennial food source, offering up various parts of the plant at different times of year. The low water right now is giving ample access to these edge dwelling water plants, making it easier than ever to dig up the starchy rhizomes. They can be cooked and eaten in ways similar to artichokes, stripping the starches away from the fibrous outer sheath, or ground for flour that is a fantastic baking aid and thickener.
Asparagus
This one is a bit of a cheat, but still important! While September is not an ideal time to try to harvest asparagus, it is the perfect time to locate it! Long a homestead staple, and occasionally growing feral, search old farmlands and county roads(with proper permission) for the golden blaze that is the fall foliage of the asparagus. Broiled, grilled, or sautéed, asparagus is hard to beat. Come next spring you will be glad you did your September scouting and marked where to find the tender young shoots.
Raccoon
I can hear the peanut gallery already. But, given that we have a new “management” focused early season for raccoons in my state, it seems pertinent to make sure we have something to do with them. Raccoon has been common fare in much of the Midwest and South for generations, and lends itself well to both barbeque and the pressure cooker. A classic preparation is a brief pressure cook, followed by slow roasting with sweet potatoes. With no shortage appearing anytime soon, raccoon is primed and ready for a culinary comeback.
Walnuts
The bright green fruits, often a bit larger than a golf ball, have likely been falling already for a few weeks, but if you can beat the squirrels and bugs, wild walnuts offer second to none flavor in the fall. Throw on some gloves and old clothes to avoid the semi permanent brown staining that the husks always impart, and start picking up walnuts in piles under mature trees. Then you can either let the husks begin to rot and shed naturally, or use any number of dehusking, drying, and shelling methods before putting your hard earned walnuts in the freezer for storage. They can be added to your favorite baked goods, pressed for oil, and eaten as a quick snack.
September has no shortage of opportunities for foragers and things will only get better as the fall matures. Although summertime activities may be ending, the fall will bring new challenges and chances to get out there and try new things. Happy foraging, fishing, and hunting!
CAUTION: Many wild foods have look-alikes, and some may be poisonous. Never eat any wild plant unless you are certain of its identity.
August is in full swing and while we swelter in the late summer heat, the woods and waters are full of little delicacies just waiting to be found. Many of these are common throughout my home state of Missouri and can be found without trekking far into the back country. The bounty of the woods and waters is lush this time of year, and these are only a few of the many things that you may find. Happy foraging and fishing!
Paw Paws
This Ozark delicacy brings a tropical note to the table. Paw Paws have long been renowned for their silky, custard-like texture and bright, summertime flavors. Many have compared it to a blend of banana and pineapple, well suited to blending into ice creams and custards. The small grove-like clusters of trees are typically found near flood plains on elevated slopes with rich soils. Oblong, green fruits with occasional dark bruising grow up to six inches and contain a number of large seeds that are easily removed. Expect to see these ripening into early September depending on your latitude.
Chanterelles
These golden little mushrooms let us know that fall is on the way. Although they can start popping up as early as July in some areas, they always remind me of early season scouting and bowhunting for deer. After a nice rain, the trumpet shaped fruiting bodies love to pop up near a number of common hardwoods, especially in old growth forests. Chanterelles bring a wonderful almost floral note to savory dishes, while the light hint of pepper can provide substance to the dish. Keep looking for these tasty trumpet -shaped fungi into September and possibly early October.
Carp
I know, I know. I can hear the naysayers already. But at this point, the body of evidence in favor of eating the prolific finned fiends is overwhelmingly positive. Carp, particularly the invasive varieties, are darn fine eating and can be prepared in place of any other firm whitefish. As the heat drives carp shallow, hit major lakes and mid sized rivers with some corn or dough bait, or with the help of a skilled guide, give bowfishing a try! Carp is incredibly easy to amass in large quantities and can be fried, baked, smoked, or just about any other preparation. Not only can you secure some amazing fresh protein, but at the same time help reduce a major invasive species.
August is a great month to get out and start your early season deer scouting, put in last minute food plots, hit the water for some topwater action, and more. Beat the heat cooling off in an Ozark stream or embrace the sweaty side of life hiking bluffs near the Missouri river. With fall just around the corner, things will be getting busy in the woods. August always seems like the prelude to fall, at least in mindset for me. It is where I mentally start shifting towards hunting season from a fishing focus, even though I know I’ll keep fishing until my fingers can’t crank a reel or tie a knot from the cold. As we get ready for the fall and winter activities to come, I’ll be sure to savor the warmth of summer with these luscious finds.
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