The following six pages devoted to stock-making — including vegetable stock (wild or cultivated) — are excerpts from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook. Many folks ask for this information. I want to share it and make it publicly available. Enjoy!
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 208).
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 209).
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 210).
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 211).
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 212).
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 213).