Foraging is as local as you can get, and seasonal too!
![Flowering second year garlic mustard, not as tasty as first year](http://www.sustainablesachi.com/wp-content/uploads/2011/04/Screen-shot-2011-04-28-at-12.17.27-AM.png)
Foraging puts a fresh perspective on the terms “spring greens” and “field greens” listed on swanky restaurant menus. Apparently, April and early Spring are prime time to harvest field greens. The reason is this, in a plant’s lifecycle Spring is a time when the growing energy of the plant moves from it’s root system underground, […]
Posted in: Foraging
April 28, 2011
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