I wrote a while ago about making Turk’s Cap tea, with Turk’s Cap being about the easiest thing to forage here in Austin. I write “about the easiest” because if there’s anything approaching the ease of finding Turk’s Cap in the city, it’s the predictable, stable, and abundant pecan. I collected about 30 of them during a two-block walk to the garden, and used them in a salad with greens, salvia, broccoli, white onion, and other tidbits I had recently harvested. They’re a good source of protein, you can mash them or cook with them or just eat them raw, and all you need is a hammer.



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