All the Foods I’ve Grown and Foraged

Wondering what I’m eating during my year of growing and foraging 100% of my food?

If yes, then this page is for you!

I have listed every food that I have eaten so far, and I will update this page every month. This list is currently updated as of day 210 of the project, 06/09/2019.

I have split the list into two sections: foods that I have grown and foods that I have foraged. I do not have any specific order, however the two sections are generally in order of foods that I ate first in the year. I started off also listing the foods that I had eaten the most of first, but need to work on that system. I’ve only sampled many of the foods listed on a hike, others are staples that I eat daily or multiple times per week. It is also possible that I have forgotten to add a few foods to this list. Those, I may have learned about on a foraging walk or only grew a small amount and have forgotten. As of today I have grown over 100 different foods and foraged over 80 different foods.

This page does not explain the meals and dishes that I create with the food that I grow and forage. I have only listed each species (or as some would say, ingredient).

You can read my daily log of what I’ve eaten here.

You can see a photo documentation of my staple meals and foods here.

Foods that I have grown:
Seminole pumpkin (seeds, flesh, skin)
sweet potato (white, purple and orange varieties)
yuca/cassava (roots and leaves)
yam (Dioscorea alata– multiple varieties- purple and white flesh)
papaya (unripe green and ripe orange)
serrano pepper (green and red)
Southern peas
honey
purple top turnips
red meat specialty radish
daikon radish
sunflower seeds
Everglades tomato
passion fruit
green beans
pigeon pea
carrot
beet (roots and greens)
onion (bulbing)
cucumber
kohlrabi
celery
ghost pepper
eggplant
jun
honey wine
bell pepper
borage
pomegranate
bees wax, bee pollen
Perennial greens: moringa, katuk, Okinawa spinach, longevity spinach, Suriname spinach, cranberry hibiscus, purslane, chaya, sweet potato greens, malibar spinach, garden sorrel
Annual greens: roselle/ Jamaican Sorrel (leaves and flowers), collards, kale, arugula, Swiss chard, green wave mustard greens, scarlett frills mustard greens, chicory, lettuce (multiple types), cabbage (green and red), broccoli, paracicaba sprouting broccoli, purple choi sum flowering brassica/ kosaitai, yu choy, tsoi sum, nasturtium, pak choy (2 varieties), Plantago, amaranth (grain and leaves)

Herbs: African blue basil, Cuban oregano, holy basil (2 types), garlic chive, bunching/ green onion, mint (multiple types), rosemary, lemon grass, Italian basil, Thai basil, papalo, ginger, turmeric, green tea, cilantro, garlic greens, dill, fennel, thyme, oregano, tarragon, curry leaf tree, chamomile, garlic, lemon bee balm, parsley, Costa Rican bush mint, yerba buena, lemon balm, sage, dill seeds, coriander

Foods that I have foraged:
rain water
sea salt and ocean water
mango
starfruit
orange (mandarine, tangerine, wild orange)
lemons
fish (mullet, striped mojarra, shad, crappie, sheepshead, sand perch, largemouth bass, sail catfish, bowfin, sea trout, redfish, crevasse jack, fish eggs)
avocado
bamboo leaf (for tea)*
apple (foraged in Wisconsin)
grapefruit
reishi mushroom
seaweed (multiple varieties)
wax myrtle (leaves)
pine needles (for tea)
cattail (shoots)
perennial peanut (flowers)
tamarind
monkey orange
Barbados gooseberry
sapodilla
white sapote
yeast (many different species)
bacteria (many different species)
insects (I have not intentionally eaten any insects yet, but I certainly eat some in the large volume of greens I eat. I’m sure I’ve eaten ants, aphids and other small insects.)
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Food Freedom began November 11th, 2018 and will go until November 11th, 2019.

 

To read about the purpose of this project read: Why I’m Growing and Foraging 100% of my Food for a Year.

 

Food Freedom, the book, will be released by New Society Publishers in summer/ fall 2020. The book is on preorder now. Sign up here for a 20% discount and for occasional updates on the book. 100% of Rob’s proceeds from this book are donated to nonprofits working to make the world a happier healthier place. Learn more here.

Cover photo by Sierra Ford Photography