![the Basket of Rhizomes image shows turmeric, galangal and culinary ginger being cleaned as a food forest recipe ingredient](https://lunahill.us/wp-content/uploads/2023/06/basket_of_rhizomes.jpg)
Thank you friends and neighbors for a fun first foraging pop-up. As a test of using the pop-ups to develop local cultural adoption of new food ingredients, I consider it a success.
We tested and tasted a broad spectrum of leafy greens “Spinach” using two methods: Blanching and uncooked. Some of the different plants required cooking as advised by the culture-of-origin to transform plant compounds for food safety.
My favorite of the night was Blanched Chaya Greens with Kombucha Vinaigrette. Thank you Linda!
Harvesting
![image shows a collage of collecting edible greens into a basket of greens](https://lunahill.us/wp-content/uploads/2023/06/basket_of_greens.jpg)
Prepping
![the Basket of Rhizomes image shows turmeric, galangal and culinary ginger being cleaned as a food forest recipe ingredient](https://lunahill.us/wp-content/uploads/2023/06/basket_of_rhizomes.jpg)
Creating
![image shows the tasting facilitator Duane Tant giving some last minute prep information to the guests.](https://lunahill.us/wp-content/uploads/2023/06/a_little_prep-instructions-2.jpg)
Serving
![image shows the cooking result at the dinner table of the forest foraging popup](https://lunahill.us/wp-content/uploads/2023/06/forest-foraged-dinner_table-2.jpeg)