Tag Archives: wild edibles

You have just read the title to this blog and you’re thinking ‘Whoa! What? Wagner is way off base with this one!’ PL-EASE … Allow me, the avid forager, to explain. Now that spring has sprung and while you wait for your morel mushrooms to emerge, some of the more prolific, more accessible wild edible foods are making their initial appearances … in your yard! No kidding! This is the time of year when when edible wild plants emerge and …

Tersh Kepler of Omaha, NE, one of the Midwest’s foremost morel mushroom hunting experts, is hoping for two things these early spring days: More what he calls “liquid gold” and warm rays from BOB in the sky. The “liquid gold” would be more measurable precipitation in the form of rain and the warm rays from BOB would be the heat provided by the big orange ball in the sky, the sun. Kepler says the conditions have been very windy and …

As I glance around my Omaha yard from the mailbox, my eye catches bright yellow blots dotting the front lawn. Hmmm … I know this plant. I know its flowers. I know its leaves. And I can eat them. All of them! What is it? Why, it is the dandelion, of course! No, don’t stop reading the blog, stay with me here, please. Look, I know the dandelion is the scourge of yards, lots, flower beds, gardens and fields this …

Topside photo of a dryad’s saddle, a.k.a. pheasant’s back or hawks wing, in Nebraska. Photo by Greg Wagner/Nebraska Game and Parks Commission. Along with finding and picking morel mushrooms, there is another edible wild fungus growing in your moist woodlands that you should know and consider harvesting and making for dinner — the dryad’s saddle. The Dryad’s saddle. What the heck is that? The dryad’s saddle (Cerioporus squamosus, formerly known as Polyporus squamosus), and referred to as the pheasant’s back or …

I always get rather impatient this time of year. Is it because of the weather being so hot, humid and hazy? No. Is it that the hunting seasons are just around the bend? No. Then, why? Well, I am a gatherer, a prairie wanderer – if you will, and I am anxiously waiting to harvest elderberries during these dog days of summer. However, it’s not quite time yet. Here I am checking out wild elderberries for ripeness on a Saunders …

Along with finding and picking morel mushrooms, there is another edible wild fungi growing in your moist woodlands that you should know and consider harvesting and making for dinner — the dryad’s saddle. Topside photo of a dryad’s saddle, a.k.a. pheasant’s back or hawks wing, in Nebraska. Photo by Greg Wagner/Nebraska Game and Parks Commission. Dryad’s saddle? Say, what? The dryad’s saddle (Polyporus squamosus) , a.k.a., pheasant’s back mushroom, or hawk’s wing, is a widespread edible wild fungi that is easy …

The lawns are greening. The flowers will soon be blooming. And the trees will be budding before you know it. But, let me ask you a question: Did you know you that you may have food growing right under your feet in your yard, lot, garden, acreage or field edge? Yep! Most likely, you do! Now that spring has finally sprung, some of the more prolific, more accessible wild edible foods will soon begin to make their initial appearances. It’s …

Along with finding and picking morel mushrooms, there is another edible wild fungus growing in your moist woodlands that you should know and consider harvesting and making for dinner — the dryad’s saddle. Dryad’s saddle? Say, what? The dryad’s saddle (Polyporus squamosus) , a.k.a., pheasant back’s mushroom, or hawks wing, is a widespread edible wild fungi that is easy to spot beginning in late April and continuing into May. Found east of the Rockies and potentially throughout Nebraska, it is a common basidiomycete bracket fungus …

Tell someone you hunt mushrooms in the fall, and they’ll utter phrases like: “Are you crazy, do you really know what you’re picking?” “Why do you want to do that, aren’t you scared that you might pick and eat a poisonous one?” “You don’t eat those (fall mushrooms) surely, do you?” Statistics related to the frequency of mushroom poisonings are hard to come by, according to the Centers for Disease Control (CDC) in Atlanta, Georgia. While the federal agency says the poisoning …

This recipe is all about the morels and adds nothing to hide their flavor. Make sure you use risotto rice as regular long-grained rice will not work. Anything labeled camaroli rice, vialone nano. Or arboria (the most widely available) will work. Quality stock is very important for risotto. Make your own or buy the best you can find. Servings: 4 Prep Time: 10 minutes    Cooking Time: 15-20 minutes Ingredients: Recipe: 1. Pour the stock and 2 cups water into a …