Foraging

Piety Hill Bakery was born out of need, but has grown out of a kind of love.  Back in 2009 when many of us were losing jobs we loved, to keep going, to pay the mortgage, we had to invent new ways of surviving.  I always thought Greenville was a wonderful town, but it lacked real bagels!  so I started making my own and offering them for sale.  This has turned into a humble but necessary avocation.  Another survival skill that I have been learning is to forage for food, and I am loving this simple way to find food for FREE!

Here is a pan of greens gathered from around my yard.  Since I am a beginner I am very careful to only eat plants that I know very well.  Included are dandelions, lambs-quarters, plantain leaves, nasturtium and violet leaves.  I sauted them in olive oil, and then rolled an egg around them.  A little pepper, garlic powder, and voila!  Or blacken them with some green tomatoes, bell pepper and serve on a fresh Piety Hill Baguette!Recommended reading for food foragers:  “Feasting Free on Wild Edibles” by Bradford Angier
“The Wild Vegan Cookbook” by “Wildman” Steve Brill

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