brown trout
daisy and chickory
money plant
dandelion
smoked trout
sweet cicely butter cake with locust blossom frosting
reishi

May: Eat Here Now



Spring up tall grasses and daisies and clover
Last year I taught you how, over and over
Come with me everyone, this is the way
Don’t you remember me? Why, I am May!

Julie Lippman, “Over the Bare Hills Far Away”


The sweet days of May bring us and the bees to the wild honey: from flowers far and wide comes the scent of black locust, elder, dandelion and rose.  Into cordials go the fragrant blossoms; into the pan goes the shimmering trout.

In the East, there’s little distinction between food and medicine, just as every moment is an opportunity for satori. And what a blessing that right here we find the same, if not better friends. The American lotus, cousin of the bloom the Buddha used to sum up his teaching, grows here, and the entire plant is edible. Reishi, China’s “mushroom of immortality,” grows here too, a new life for the dying hemlock. Young reishi tips are a rare and little-known delicacy.

Join us for some Appalachian lookin’ and cookin’ as we meet these and other field and forest friends and family. Let's ease into summer, Southern-style.

Little ferns and grasses, all so green and bright,

Purple clover nodding, daises fresh and white,

Would you know the reason all the world is gay?

Listen to the bobolink, telling you ‘tis May.

O. B. Brown, “May”