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    The Good Season: Easy Recipes for Wild Edibles
    The Good Season: Easy Recipes for Wild Edibles
    The Good Season: Easy Recipes for Wild Edibles
    Ebook89 pages35 minutes

    The Good Season: Easy Recipes for Wild Edibles

    By Michelle Carkner and Michelle Arseneault

    ()

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    About this ebook

    Why is it a Good Season? With wild edibles growing everywhere, there is always something to harvest! Are the recipes delicious? Absolutely. As you turn the pages you can almost hear the food sizzling and smell the wonderful aromas.
    LanguageEnglish
    PublisherBookBaby
    Release dateApr 24, 2014
    ISBN9780993753114
    The Good Season: Easy Recipes for Wild Edibles

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      Book preview

      The Good Season - Michelle Carkner

      Recipes by Michelle Carkner

      Botany and photography by Michelle Arseneault

      Funded by the University of Guelph, Department of Plant Agriculture

      ISBN: 978-0-9937531-1-4

      Text © 2014 Michelle Carkner and Michelle Arseneault

      Food and plant photos © 2014 Michelle Arseneault

      Author photos by Noelle O’Brien

      Ebook design by writedesign.ca

      Foreword

      In the winter of 2013, I was interviewing candidates for a job program sponsored by the Ontario Ministry of Agriculture and Food, Ministry of Rural Affairs and the University of Guelph. The program was called the undergraduate (university) student experiential learning program, and like most things in government, it went by an acronym: USEL. Dr. François Tardif of the Department of Plant Agriculture and I were looking for an individual to help us create weed identification and management resources. Simply put, we wanted to make it easier for people to gauge if a particular weedy plant is bad or good. If it’s bad, how do you get rid of it? And if it’s good, how do you take advantage of that?

      But on the day of interviewing, we had a problem. We were blown away by two intelligent and impressive women, but we could only hire one. As it turned out, Carkner had been offered a job working at the Guelph Centre for Urban Organic Farming, and she was also friends with Arseneault, who had a shared interest in urban organic agriculture. So, with the generosity of Martha Gay Scroggins, manager of the Centre, we were able to work out an arrangement that allowed them to work together at the farm and on some weed identification resources.

      Then one day I asked in passing if they would like to combine their skills – Arseneault’s ability to capture beautiful images and Carkner’s culinary expertise. They took this idea and ran with it, so everything that you are about to experience in The Good Season is a result of their hard work and dedication. My personal favourites are the Cream of Dandelion Soup and the Lamb’s-quarters Burgers.

      Enjoy!

      Mike Cowbrough

      Ontario Ministry of Agriculture and Food, Ministry of Rural Affairs

      Authors

      Michelle Carkner

      Working in kitchens since the age of 16, Michelle always knew she wanted her life to revolve around food. Her passion led her to pursue a career in the hospitality industry, graduating from the Culinary Management program at George Brown College in 2008. She then apprenticed as a cook for Jamie Kennedy Kitchens, founded by Toronto’s pioneering chef in farm-to-table gastronomy. She learned about the importance of local, sustainable agriculture from the suppliers that came through the delivery door there every day. After three years with the company she completed her apprenticeship, and received her Red Seal in 2010. With a renewed and refocused passion for food Michelle enrolled in the agricultural science program at the University of Guelph. She is currently in her fourth

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