Issue link: https://digital.copcomm.com/i/599676
Whether you live on America's East Coast, the plains of Texas, the mountains of Northern California, or the Kenai Peninsula of Alaska, foraging depends on know- ing what is edible and enjoyable—and what is not—and which is the best season to harvest each plant. Typi- cally, edibles fall into a range of categories:greens, mushrooms, and other fungi, berries and other fruits, nuts, roots and tubers, seeds, and flowers. Tutka Bay also can add sea vegetation to the list. "We are at the northern edge of the rain forest that begins in Oregon and Washington," Karen, a Tutka Bay guide, advises me as we go in search of wild edibles. "In Homer, across the bay, you have the boreal forest, which has a lot more conifers." That means there is a lot of rain-enriched, bio-diverse plant life on the small, hilly peninsula where Tutka Bay Lodge is located. We begin our foraging adventures at water's edge, then climb up a rugged trail and back down to the sea- side again. The first thing the guide notices is bladder wrack, a type of seaweed with alien-like green fingers. "It's used in soups and as a garnish for oysters," she says. Then we encounter the bulbous bullwhip kelp as well as sea lettuce ("dried, it's a great seasoning for popcorn"). Alaska Alaska Alaska Alaska Alaska Goose tongue greens in a seaside meadow make a spicy and salty side dish when boiled. Left: The alien-look- ing bladder wrack is a type of seaweed used in soups and as a garnish for oysters. Bottom right: Sea- side foragers find the brown bulb of edible bull kelp and green sea lettuce. Bottom left: Bull kelp is pickled and preserved, to be served with cheeses or charcuterie. f a l l / w i n t e r 2 0 1 5 | 6 5