Comments on: Blackjack Bredie, one’s man’s weed is another’s meal

By: Tom Robbins

Tom Robbins — Sun, 20 Nov 2011 19:40:09 +0000

British commercial forager Miles Irving supplies 120 species for some of London’s most fashionable restaurants. Listen to the BBC Radio 4 podcast on The Food Programme for information on foraging in that country and some of the environmental debates. Click here to listen: http://www.bbc.co.uk/programmes/b016w0n3

By: Tom Robbins

Tom Robbins — Sat, 12 Nov 2011 13:05:12 +0000

Click here for a pic of the cooked blackjack on the eatcapetown facebook site: http://www.facebook.com/#!/photo.php?fbid=10150353586356516&set=a.494795371515.266452.145765441515&type=1&theater

By: Greg Short

Greg Short — Fri, 11 Nov 2011 08:18:57 +0000

Thanks for an intruiging article. I like the idea of foraging. Some local knowledge of fungi and a basket is all you need for an afternoon ramble on the mountain or the common and the possibility of a mushroom dinner. Nettel soup / tea sounds too medicinal to be pleasant. Another wild fruit / vegetable is the su-su (sp?) which I remember growing wild on our compost heap in Natal. A sort of bland tasting, light green squash best boiled and either just salted or smothered in white sauce, in the grand “obliterate all native tastes” colonial style. More of a plate filler than the main dish. Would probably add bulk and texture to a stew.

By: Ian Olwagen

Ian Olwagen — Tue, 08 Nov 2011 17:21:31 +0000

Tom, I’m speechless!!….and hungry