|Today's foraged lunch|
In the past we've boiled the yam berries, or "air potatoes" as we like to call them. But I thought roasting would be a good idea, and they came out great! It was so easy. I went out the door and harvested them, just shaking the vines slightly and collecting the little guys in a bowl. Came in and separated the berries from the other dried leaves and flowers and stuff that got in the bowl. Then I added some olive oil to coat them, and sprinkled a generous amount of salt on top. I spread them out on a cookie sheet, and popped them in the oven that was heated to 425 degrees. After about 12 minutes I tested them with a fork and they were completely tender, even though they were hard like marbles when I put them in. They tasted great! What a fun party food, perfect for a foraged lunch!
|Roasted berries from the Chinese Yam (Dioscorea batatas)|
|Jonathan's mom, Gwen, with the roasted yam berries|