A general rule about harvesting from the wild, it's usually best to eat stuff when it's young and tender; as it gets older, according to Klehm, it acquires more medicinal qualities but it gets less pleasant to eat.
It is fantastic and foresighted that the folks at Pilgrim Congregational decided to hold a Food Truck Rally in their parking lot this afternoon. They had no way of knowing what they were bringing forth.
Wandering in the streets and alleys around Austin Gardens, we found over 24 edible plants (usually considered weeds), all of which we nibbled as we walked. I've included just a few of them in the slide show above.
The pigs that were used at Cochon 555 were all "heritage" breeds, which means they're usually raised on small farms. These are the breeds that were once deemed unsuitable for the corporate supply chain. Now, heritage hogs are being appreciated, and their marvelously rich meat savored.
As part of this year's Pastoral Artisanal Producer Festival, which took place last Saturday, April 27, I was asked to judge this year's participants based on a number of criteria, including Most Likely to Become a Trend, Most Innovative Product and Best-in-Show. Here were my choices.
For the past three years, I've been judging Baconfest, a day-long celebration of the pig's tasty belly. Started in Chicago in 2009 by my friend Seth Zurer, thousands of tickets sell out in hours and Baconfest is now branching out to Washington DC and San Francisco. Since its inception, Baconfest has donated $130,000 – and a huge quantity of donated food – to the Chicago Food Depository.