Ā Wild Bites #31: a 3-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 Cherry tomato tart, a fantastic summer supper.Ā Ā Here's what's trendingĀ on Hunter Angler Gardener Cook: - Tomatoes are in high season now, so you might consider making my cherry tomato tart, which is fantastic for a hot
summer evening. It's as good at room temperature as it is warm.
- Figs are also ripening all over, and if you have a tree, you know they come in a tsunami. Make your own fig bread, add a few nuts, and you have your breakfast set for a week!Ā
- Salmon season is still running strong, and you might want to make some salmon jerky to eat in the winter months, when the runs end. Ā
- Believe it or not, wild hazel nut season is NOW. Yep, you pick these tasty nuts in summer, then let the husks dry before shelling. Get them before the squirrels do!Ā
- Dunno why my recipe for Mexican pastel azteca is booming, but I can tell you this recipe, which is basically Mexican lasagna, is amazing.
Moving up the list: Grilling season isn't over yet! If you're looking for a cool, alternative cut of meat to grill, you can't go wrong with a grilled flat iron steak: tender, really, beefy, easy to cook -- and you can cut them from elk, moose, big deer and bison. 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. Smart Take: Saving Cherry TomatoesCherry tomato confit is super versatile. Ā Summertime is tomato time, and that means you have gobs of them, needing to be eaten and preserved. Most tomato preservation methods rely on paste tomatoes or big beefsteaks, but what about the pretty little cherry tomatoes?Ā Ā Well, I am here to tell you can preserve cherry tomatoes as confit, salted and slow-cooked with olive oil, and maybe some garlic. This method makes your house smell wonderful, and will keep in your refrigerator for many months.Ā Ā Keep in mind this
is not a pantry project -- the confit needs to stay cold. But put up a couple pint jars for the fridge, freeze the rest, and you have this silky, tart, bright memory of summer all winter long.Ā Ā Ā It is almost the end of summer, so I thought I celebrate it with a big sale on signed copies of my
cookbook Hook, Line, and Supper. If you're not familiar with the book, it covers all things freshwater and salt, from proper prep and handling of fish and seafood to master techniques for cooking anything that swims.Ā Ā What makes HLS special is that it's geared toward universality: The recipes work with wide varieties of fish and seafood, not just, say, walleye or tuna or shrimp. This makes the book as useful to someone in Alaska as it is to a Minnesotan or Alabaman.Ā Ā Use the coupon code HOOKED at checkout here, and you will get 20% off the already discounted price of $26 -- the book retails for $32.95. In case you're wondering, and I know you are, Amazon is selling the book for $30.64 right now, so this is a screamin' deal!Ā Ā Ā I've seen a lot, been to a lot of places, but almost nothing compares to the landscape of southern Utah. It's breathtaking, and made me feel small. And that's a good thing. Ā In my latest essay on To the Bone, I channeled that feeling into a call for us all to choose to feel small, once in a while. To allow ourselves to be overtaken by childlike wonder, to lose track of time and not
care. It is vital to at least my inner peace, and I am betting it is to yours, too. I hope you find it valuable.Ā Ā If you like what you read, I'd be grateful if you would consider subscribing to To the
Bone. You can start subscribing for free, and upgrade to paid if you want to support my work. Thanks in advance for considering it.Ā Ā Ā Minnesota,
here I come!Ā Ā I bought a house in St Paul, ending my search for a home. It was a whirlwind experience, and, believe it or not, it's the first house I've ever bought (Holly bought the last house). Lots to learn, but the kitchen is nice, I will be able to grow things in the yard, AND there's a basement where I can hang
salami!Ā Ā Leaving California has been tough. There is much to love about my adopted state. But I am excited about a new chapter, a new climate, a new set of plants and animals and regional foods. I wrote about all this in To the Bone -- California Leavin' -- and it was a cathartic process, letting go. I hope you'll read it.Ā Ā Weirdly, I won't actually be moving in until November because I head off to Juneau, Alaska for a few weeks to fish salmon commercially aboard the F/V Heather
Anne. Then back to the Lower 48 to do a culinary hunt in Oklahoma with Coastal Wings Outfitters, then up north here in Minnesota -- so weird saying "here" in Minnesota! -- to work as a cook at the Pineridge Grouse Camp in Remer. Ā Wish me luck, and if you have any recommendations for St Paul, I'm all ears! Ā Ā ~ Hank Ā 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 |
|
|
