Forage, Harvest, Feast will be published by Chelsea Green in August 2018. Featuring 36 plants and close to 500 recipes, it is a cookbook dedicated to the culinary exploration of unusual botanical flavors. Marie Viljoen introduces cooks and farmers market shoppers to inspiring ingredients, and provides foragers with an arsenal of recipes for their seasonal forages.
While many of these plants can be foraged (in cities, suburbs, and the rural wilds), they can – and often should, for reasons of sustainability – also be grown at home, in community gardens, or on diversified farms. As an urban gardening expert the author gives readers cultivation tips to help them develop their own kitchen gardens using native flavors like bayberry, fiddleheads, and sweetfern. Forgotten or neglected plants often viewed as weeds are treated here as crops: amaranth, lamb’s quarters, and cresses are given a place to shine. For plants that are highly invasive (like Japanese knotweed and burdock), Marie advocates for their mechanical control by the regular collection, consumption, and sale of their delicious edible parts in season.
The recipes in Forage, Harvest, Feast range from pantry basics like mugwort salt and field garlic butter, to preserves like lacto-fermented garlic mustard, field garlic pickles, and fermented serviceberries, to infusions and hooches like vermouth and black cherry rum, right through dozens of appetizers, entrées, desserts, and bakes. With snacks and cocktails to start, of course.
Dedicated to the art of 21st century foraging, informed by an awareness of the importance of biodiversity, and celebrating native as well as invasive flavors, Forage, Harvest, Feast will educate as well as delight readers for years to come.