04/22/2026
- the goodies box - the wild chef - Indigenous spring veggies from our urban forest garden. After two decades of learning, growing, culinary research and development. Much of what we harvest is wild indigenous and settler (invasives), grown by the seed bank of this intact soil system of the desert grassland riparian zone.
We are now eating a different premium harvest, every week, from March to November. A surthrival food forest, stewarded by what we cherish. A bit like marie kondo - one rule applies: If you love it, have a use for it and want more if it - Let it seed.
Elm samaras - a tender sweet nutty spring veg. Sprinkle into pasta and sauce, stir fry, curry, scrambled eggs, in soup or salad. Leaf sprigs too, cooked like spinach.
Young yarrow feathers (leaves) - amazing floating in soups, stew, stirfry or tea.
Violet leaf and flower - a primary indigenous veg on turtle island, with tender bite, mild flavour in soup, stew, salad or sprinkle as a finishing veg, whole or chopped.
Fiddleheads & Potherbs - these often bitter greens, are best blanched in boiling water for a few minutes and then drained and sauteed with butter and garlic, sweet, soy, chili (our red pepper spiceblend was MADE for bitter greens).
Sun roots - the original indigenous root vegetable grown agriculturally by settlers. Soup stew roast bake mash scallop puree chips or mix with potatoes. Try me any way you would a potato... but also sliced, grated, julienne, like a carrot, raw and crunchy i also rock!
