This entry inaugurates an exploratory series on the themes of wildcrafting and the utilization of nature’s bounty. My experience with foraging traces back to a childhood enveloped by the verdant expanses of a small farm tucked away in a quaint New England locale. Seasonal foraging was ingrained from early on, a practice both economically driven and enriched by my stepmother’s profound botanical knowledge and her New England farming heritage. She guided our youthful excursions, identifying edible flora amidst our rural expanses; whether it was the tiny wild strawberries in the cow pasture crafted into prized jam, “sour grass” for salads to escape indoor chaos, or late-season quests for blackberries and cranberries near the familiar juniper at the field’s edge.

My relocation to the urban pulse of New York seemed permanent after schooling here, yet the call of the wild remains irresistible. Now, this series aims to weave the rustic tapestry of wild edibles into my metropolitan lifestyle, sourcing both personally foraged items and those from skilled local gatherers.

A notable inspiration was a gourmet experience in Northern Sweden at Faviken, where an ethos of minimal, ethical foraging and profound respect for nature profoundly impacted me. Such perspectives have deepened my commitment to integrating these wild ingredients gracefully into my urban dwelling lifestyle, embracing both self-foraging and ethical sourcing from local markets.

Recipe inspiration: Wild Strawberry Jam

Transform the essence of early summer into a luscious jam, capturing the delicate flavor of wild strawberries gathered from nature’s embrace.

Ingredients:

4 cups wild strawberries
3 cups granulated sugar
Juice of 1 lemon

Instructions:

Thoroughly rinse the strawberries and remove any stems.
In a heavy-bottomed pot, combine the strawberries with sugar and lemon juice. Stir gently over low heat until the sugar has dissolved.
Increase the heat to medium-high and bring the mixture to a rolling boil. Keep at a boil, stirring frequently, for about 10-15 minutes or until the mixture reaches gel stage (220°F on a candy thermometer).
Remove from heat and skim off any foam.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids and process in a boiling water bath for 10 minutes.
Let cool, check seals, and store in a cool, dark place.

Enjoy this sweet, natural spread as a vibrant echo of the fields, a perfect complement to morning breads or an enriching addition to desserts.