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 01/22/2019.

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 as well as the foods that I have eaten the most of. Some of the foods listed I may have only had a tiny bite of while on a hike, others are staples that make up a vast amount of my diet. It is also possible that I have forgotten to add a few foods to this list.

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 item (or as some would say, ingredient). In the future I will create a page that represents how I’m eating the food.

 

Foods that I have grown:

Seminole pumpkin (seeds, flesh, skin)
sweet potato (boniato variety, purple and orange)
yuca/ cassava (roots and leaves)
yam (Dioscorea alata– multiple varieties- purple ube and white flesh)
papaya (green and orange)
hot pepper (variety unknown, green and red)
tindora cucumber
Southern peas
honey
purple top turnips
red meat specialty radish
daikon radish
sunflower seeds
Everglade tomato
passion fruit
green beans
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 choi (2 varieties)

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

Foods that I have foraged:
rain water
salt and ocean water
yam (Dioscorea alata)
coconut (meat and water)
mango
starfruit
orange
lemons
fish (mullet, striped mojarra, shad, crappie, sheepshead, fish eggs)
squirrel
Turks cap hibiscus
honey mushroom
Bidens alba
beauty berry
avocado
yaupon holly
bamboo leaf (for tea)
Brazilian pepper
bitter melon
acorn
apple (foraged in Wisconsin)
elderberry
grapefruit
reishi mushroom
seaweed (multiple varieties)
hog plum
wax myrtle (leaves)
pine needles (for tea)
banana
pellitory
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.)

 

Have questions? Is there anything you most want me to share with you? Please let me know in the comments and I will work in it!
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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