 | | | Kevin Feinstein conducting a foraging hike in Lafayette Photo Susie Iventosch | | | | | | A reader tipped me off to a local foraging expert and naturalist, who leads guided foraging hikes in Lafayette and several other Bay Area locations. Kevin Feinstein, otherwise known as "Feral Kevin," is a self-taught expert on the edible treats Mother Nature nurtures in the wild, from mushrooms and chickweed to wild artichokes, milk thistle, wild mustard and radishes, mallow and miner's lettuce. He says that in a 10 by 10 foot square space, he might find 20 to 30 different types of edible plants!
"I grew up in a mainstream, suburban environment where I didn't eat a fruit off a tree until I was in my 20s," Feinstein said.
Originally from Tennessee, Feinstein studied film at Florida State University before moving to California 14 years ago.
During his 20s he developed an interest in studying food, gardening, ecology, sustainability, diet and natural health. Now, he spends much of his time giving lectures, leading group hikes and private guided tours, teaching classes and writing books on these subjects. He has written two books: "The Bay Area Forager," co-authored with Mia Andler, and an eBook entitled "Crash Course in Wild Mushroom Foraging." Both books are available on Feinstein's website: www.feralkevin.com.
Most of his students are foresting novices, and he says that is lots of fun for him because they don't really know much about the subject.
"I am a cautious, conservative, careful forager," he pointed out. "I wish I would have had someone to teach me, especially when it came to foraging for mushrooms!"
The Lafayette hikes are best done from December through May or June, when there is plenty of moisture and wild plants thrive. He conducts hikes locally through Sierra Ranch, because hikers are allowed to forage on private land with permission by the owners, whereas foraging may not be allowed on public lands. Feinstein emphasizes that hikers must be pre-registered for these events, which can be done on his website or through Sierra Ranch.
When I asked Feral Kevin if he had a recipe he could share, he admitted that he is not much of a recipe follower, but that he has several in his book. He said that he makes pesto out of his pickings and one of his favorites is stinging nettle pesto. Maybe you are like me, and cringe at the thought of eating those stinging green things, but I did try them last year when I saw them at the farmers' market. I sautÇed them with shallots and garlic in a little bit of olive oil, and they were really very good. You can also make soup from this concoction by adding chicken or vegetable broth.
You must use gloves when handling nettles until you either cook them or pulverize them in a food processor. Either method removes the sting. I even read that if you boil the nettle leaves in water, the resulting tea mixture can be applied to the skin to alleviate the sting from where that very plant may have stung you in the first place!
Feinstein says that nettles are a super-sustainable food, both to find and grow, and they are one of the most nutritious mega-super green foods available. He also likes to serve crunchy thistle stalks with hummus. He says that when trimmed up, they are kind of like celery stalks. Now, I would never have looked at a thistle plant and thought ... food! But, that is true of the beloved artichoke as well, I suppose.
"Foraging connects you to your food and the place you live more than any other activity," Feinstein noted.
Kevin Feinstein
http://feralkevin.com
Sienna Ranch
3232 Deerhill Road, Lafayette
(925) 283-6311, http://siennaranch.net*For more information on stinging nettles:
http://www.motherearthnews.com/natural-health/stinging-nettle-benefits-zmaz81mazkin.aspx?PageId=2#ArticleContent
**To harvest your own nettles, check with a good source on what leaves to cut in order to reap multiple harvests from your plant.
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Lamorinda Weekly, Moraga CA