(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track deliver) # ============================= leadimageid: 31928 # The lead text leadtext: !fmt/block | h1. Dear readers, Gardening, for many of us, is a chore. But foraging, with its camaraderie and sense of adventure, is altogether different. I have early memories of gathering chokecherries, huckleberries, and elderberries -- and dandelions, which my father turned into wine. Nearly 20 years ago, just after the Soviet bloc dispersed, I went hunting for chanterelles in Finland with friends who told tales of hapless foragers inadvertently wandering over the Finnish-Russian border, never to be seen again (or at least, not for a very long time). Ellen Zachos forages in Central Park, and I know she's not alone in doing so. But pesky knotweed? Tastes like asparagus? Brilliant. Just be sensible: If you're new to foraging, maybe go with an expert that first time. Kim Carlson Editorial Director story1id: 46931 story1text: She followed her dream, to Le Cordon Bleu -- and then put it down for the rest of us to read. An interview. story2id: 36523 story2text: The Naked Chef feels as if this should have been his first cookbook, but in fact, it's his seventh. recipe1id: 74977 recipe1text: Cook dried apricots with lemon and honey for a tasty topping that brings you one step closer to summer fruit. recipe2id: 5282 recipe2text: Filled with shrimp, vegetables, and vermicelli, these delicate rolls make a delicious snack or light meal. # The ad vad: | <a target='blank' href="http://www.kqzyfj.com/email-2331216-10481530" target="_top"> <img src="http://www.ftjcfx.com/image-2331216-10481530" width="120" height="600" alt="" border="0"/></a> ]]