In the Spring, pine trees have new growth with upward growing tassels. The tassels contain pollen that will be released if tapped or shaken. To collect the pollen, place a bag over the blossoms before shaking the branch. The collected pollen can then be used like flour for baking or frying.

Pine needles are abundant all year long and can be used to make a tea rich in vitamin C. There is a caution about red pine because of it’s toxicity. White pine is preferred. You can tell the difference between the two: RED pine has 3 needles and WHITE pine has 5 needles; each needle group matches the number of letters of it’s name. You can chop up the needles and add them to water as you bring it to a boil to brew a tea. Warning – Pine needle tea can cause miscarriage for pregnant women.

Another year-round resource is the inner “cambium” bark layer that lies just beneath the outer bark. It can be collected off the tree trunk to be dried and ground into flour. I prefer thinner layers from young branches that can be eaten raw but can also be roasted or fried and eaten much like potato chips.

In the Fall, pine cones begin to release their seeds that we know as pine nuts. The yet unopened cones can be collected and when they dry will release the seeds. You have probably already eaten these in salads and as toppings on hummus.

So don’t forget the stalwart pine as a source of food in an emergency situation. Of course you don’t need an emergency in order to try these edible parts. In fact, by getting acquainted with them now will alleviate an experiential shock in a time of need. You may find some of them quite pleasant if not just a wonderful association with the great outdoors.

It was a quick solution to acquiring this special meat as I didn’t want to take time to gig one with a spear just yet, instead, I thought that it might be prudent to eat them conventionally prepared. Upon entering the restaurant I approached the receptionist with a request for 2 froglegs to go, and 2 froglegs left frozen to prepare myself. My son happened to be with me so after I paid for the food, we drove to the bank of a nearby river and enjoyed our meal while surrounded by the native frog habitat. The legs were breaded and deep fried, and quite tasty. It was a memorable moment that was captured for a lifetime.

At a later date, my friends held a get-together where guests each brought something to add to a common soup being cooked over a fire pit in a cast iron kettle. Rather than contributing something to the soup, I decided to thaw out my long frozen treasures and par-boil them before roasting them over the fire. In the end, they browned up nicely, but they tasted much like their swampy origins. The next set of frog legs that I keep long term, I will freeze in milk, as this will tend to draw out any acrid taste. Of course, fresher is better, but that didn’t stop the adventurous tasters from enjoying this delectable delicacy.

Remembering an explosive cooking incident in my microwave, I knew that pressure would build up inside when heated so I punctured a few holes in the shell and then set the egg on top of ash covered coals. I occasionally turned the egg during the roasting process to evenly cook the innards. The photo shows the results… perfecto! Can you imagine roasting an ostrich egg?

When I first heard about the pig roast I had visions of “pit roasting” like the IMUs in Hawaii, and, being on my “learn to do list”, I asked if I could come and help. But when Chad drove up pulling his massive trailer, I knew that he had a different approach, but one that I could learn from. After setting up a prep table, we rolled out aluminum foil and laid the split open – 100 lb. pig on it’s back. We cleaned off undesired tissue and then Chad injected his special apple juice baste, followed by a dry rub with paprika and an assortment of other spices. Meanwhile, briquettes were lit in charcoal chimney starters, being readied to start the hardwood fire. Chad described the various portions of meat and the strategy of heat control for the duration of cooking.

The end product was awesome! Finger-pulling tender and tasty. We took samples of various parts of the pig, including the tongue. Low and slow… it’s hard to beat the temperature and time combination for such a succulent result. Well, now I’m catching the BBQ fever, and look forward to a Hawaiian IMU (below ground), Samoan UMU (above ground), Cuban Roast (covered pit with fire on top) cooking adventures in the future.