It’s hunting time, so take care

The not-so-subtle health message in this week’s column: Be careful if you decide to take a walk in the woods between now and May 28 because it’s spring turkey hunting season in Connecticut. In New York state, the turkey hunting season begins May 1 and continues to May 31.Hunters are expected to follow all sorts of strict protocols about how, when and where to use their weapons, but accidents do happen. And this is also the time of year when many nature lovers, desperate to eat something fresh from the ground, are poking around in the woods looking for morels and ramps. Foragers should consider wearing something orange on their bodies just in case (hunters are encouraged to wear at least 400 square inches of fluorescent orange). But it’s also a good idea to be wary. And keep in mind that you won’t necessarily be alerted by the sound of gunshots; some hunters use bows instead of firearms.Hunters who don’t want to eat any turkeys they have collected are encouraged to donate them to Hunt To Feed, a national organization with a local chapter. Hunt To Feed makes fresh “legally harvested animals” available to families in need. Paul Bartomioli of Falls Village is the group’s local contact. He recommends visiting the website at www.hunttofeed.com (note that there is no https:// prefix). He can be contacted directly at paul.bartomioli@gmail.com. Most hunters will dress and prepare the turkeys themselves before donating the edible breast meat, Bartomioli said. But there is also a butcher in Falls Village who will reduce his fee if he knows the turkey is being donated to a food pantry or similar organization through Hunt To Feed.The recipe this week should logically be one for breast of wild turkey. However, the details of how to clean and prepare a recently “harvested” bird are a little too grisly for a family newspaper. Instead, this week’s recipe will be two vegan recipes for green beans, which are a traditional American accompaniment to turkey. Wasabi tamari dipThis dip from Moira Hodgson’s “Good Food From a Small Kitchen” adds some snap to fresh green beans. Warn your guests to dip lightly or their sinuses may get a shock. Mix 1 tablespoon of wasabi paste (you can find it at the Sharon Farm Market) with a drop of water and then with 1/4 cup of tamari (which is a thicker, richer version of soy sauce). Steam the beans for a few minutes until they are al dente, cool them in the refrigerator and serve with the dip. Green beans with coconutAlso from Moira Hodgson. I added some raisins and slivered almonds during the last minute of cooking.1 pound green beans, 1 tablespoon peanut or sesame oil, 1 small fresh green chili, seeded and minced, 1 tablespoon minced fresh ginger, 1 garlic clove, minced, 1/2 teaspoon turmeric, 1 1/2 tablespoons grated unsweetened coconut, salt and pepper to taste.Trim the beans. Heat the oil in a wok or large frying pan and gently sauté the chili, ginger and garlic until golden. Add the beans and turmeric and sauté for one minute, coating with the oil. Add one cup of water, stir, then simmer for five minutes covered. Add the coconut and simmer, covered, until the beans are tender. Season, add more water if necessary (not too much, though, or you’ll dilute the flavors) and stir frequently.