Overlooking the Hudson River, "Wildman" totters at the edge of the precipice.
"Wildman" Steve Brill, America's go-to guy for foraging, will bring some of the best wild foods of late summer to the Bruce Museum Seaside Center, for the public to learn about and try, with Q & A for the last 15 minutes of the free presentation.
This is a great time for berries. We could get to taste wineberries, blackberries, and cornelian cherries, all different and all delicious.
Most roots are out of season, but burdock, an expensive detoxifying herb sold in health food stores, is an exception, and it abounds in human-disturbed areas throughout our region. Instead of brewing it as a tea, it's so abundant, you can cook it like potatoes, or even marinate and slow-bake its slices, to make the "Wildman's" Vegan Beef Jerky!
Sassafras root, the original source of root beer, stays in season all year. You use the roots of this renewable tree to make tea and root beer, or as an exotic cinnamon-like seasoning.
There are plenty of summer herbs and greens in season. We'll may look at mugwort and motherwort, both tonics for the female reproductive system. Since "Wildman" learned these herbs, he's never suffered a monthly cramp!
We may get to taste Asiatic dayflower, lady's thumb, lamb's quarters, and goutweed, all great for salads, sandwiches, soups, and stews.
With lots of rain beforehand and a bit of luck, gourmet oyster mushrooms, chicken mushrooms, chanterelles, boletes, and russulas may be emerging, and you'll get to see whatever has come up.
