This is what today’s all-natural, partly-foraged breakfast looked like: Green eggs (sorry, no ham, Dr. Seuss) consisting of Vital Farms pasture-fed eggs scrambled with homemade Stinging Nettle pesto and toasted Rudi’s organic whole-wheat hamburger bun with homemade ghee (clarified Trader Joe’s organic butter) topped with homemade Hollyleaf Cherry jam from last year’s harvest.
Both Giant Stinging Nettle (Urtica dioica subsp. holosericea)
and Hollyleaf Cherry (Prunus ilicifolia)
are common and abundant in my area of Southern California so they are among the FEW plants that I recommend for foraging.
Before breakfast I started the day with a warm Chia drink made from Trader Joe’s organic Chia Seed soaked in well water from Euterpe Farms. Our local wild Chia (Salvia columbariae) is not so abundant these days with the current drought so I only harvest very small amounts on Herb Walks for demonstration purposes.