TODAY'S SALAD: the flowers really make it beautiful. The wild blue flowers of chicory (Cichorium intybus) and day flower (Commelina erecta) combined with the prolific garden grown nasturtium blossoms (red and orange) make for a very showy and tasty salad. Underneath the blossoms are the leaves of dandelion, nasturtium, parsley, mixed with homegrown tomatoes and a crumbing of our friends pasture raised pork sausage. I have been on a tahini dressing kick lately and will pour a good drizzle over the salad. Mighty fine breakfast! Grateful for the bounty!
Have you been eating any flowers lately, and if yes, which ones?
Foraged pawpaws, a little worse for wear but just fine for jam making... .
First time cooking with pawpaws (aka custard apples). The few times I had them, we've just eaten them with a spoon. Was a little time consuming, pulling out all the seeds. But delicious end result.
I give you Bourbon Pawpaw Jam! Well, I probably won't give it to many of you as we had only about three cups of de-seeded fruit, so only a small batch of jam. .
MAKING WILD GREEN PESTO IN THE FALL. Pesto isn't just a spring and summer thing; at this time of year many wild plants are growing that make scrumptious pestos. Perhaps you'd like to add some of the invasive garlic mustard (Alliaria officinalis) (who is most likely lurking right around the corner); along with some new growth of wild bergamot (Monarda fistulosa) that adds a rich pungent oregano flavor. And for some lemony tartness, toss in some sheep sorrel (Rumex acetosella). ~ FOR DETAILED INSTRUCTIONS ON PESTO making here is the master recipe from Foraging & Feasting: http://bit.ly/1DJCTvi. ~ BTW, wild green pestos are delicious nutrient dense spreads full of vitamins, minerals, antioxidants, healthy fats, and more. ~ ARE YOU MAKING any wild green pestos lately, and if yes, with what plants?
~ TO HELP WTH ID, HARVEST AND USE, here is the first page of the Garlic Mustard Plant Map from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ HAPPY FORAGING & PESTO MAKING!
I love spruce and its taste that is balsamic, bitter and sour
A spruce is a tree of the genus Picea, a genus of about 35 species of coniferous evergreen trees in the family Pinaceae, found in the northern temperate and boreal (taiga) regions of the earth.
The fresh shoots of many spruces are a natural source of vitamin C. Captain Cook made alcoholic sugar-based spruce beer during his sea voyages in order to prevent scurvy in his crew. The leaves and branches, or the essential oils, can be used to brew spruce beer.
The tips from the needles can be used to make spruce tip syrup [clarification needed]. In survival situations spruce needles can be directly ingested or boiled into a tea. This replaces large amounts of vitamin C. Also, water is stored in a spruce's needles, providing an alternative means of hydration [clarification needed]. Spruce can be used as a preventive measure for scurvy in an environment where meat is the only prominent food source.
pic by: @demayda
Went to a Greek restaurant in Astoria Queens and horta was on the menu. Horta is the greek word for wild greens. That night the horta was dandelion leaves. The long leaves were served well cooked in a high mound. We dressed them at the table with olive oil and lemon — so tasty! Love seeing wild greens served as part of a traditional cuisine; nothing fancy, nothing exotic, just simple good eating!
~ Dandelion leaves are nutritive, bitter, high in beta carotene, vit. C, calcium, and iron. Leaves (and roots) are considered health tonics specifically for liver and digestion. A powerful edible green that is wild and free!
Of course the roots are also very beneficial too: bitter, sweet, very high in minerals. And also the flower: sweet w/bitter bracts.
~ Culinary Uses: Flower: raw in salad, butter, as general garnish. Leaf: (young) raw in salad, pesto; cooked in soup, sauté, frittata. Root: (small amounts) raw, powdered in Herbal Truffle; cooked in bisque. All parts in beverages: Herbal infusion, Therapeutic Spirit
~ TO HELP with id, harvest and use, here is the Dandelion Plant Map illustration from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ DO YOU CONSUME dandelion, and if yes how so?
It's definitely that time of year. 🏵️Nasturtium harvest! The Seeds, flowers, & leaves. Making batches of nasturtium infused vinegar for 🔥 fire cider🍺. Cold season is approaching, and fire cider is a fave of mine for speeding up a cold recovery and for preventing getting sick in the first place.
Look at these glycerites. Healing and preventative goodness from the power of plants.
The elderberry, echinacea and rose hips are a special blend for immune boosting or the first signs of flu. the second, golden one, is elderflower, believed to offer anti-inflammatory, antiviral, and anticancer health benefits. Elderflower is a traditional remedy that's been used medicinally for hundreds of years to treat flu, allergies and boost the health of the respiratory system.
Finally, wild rose petal and lemon balm, a powerful nervine blend for those days when you need a hug. .
These are all prepared with careful foraging or growing on our land. I use the folk method. pack the jars with the plant material and cover with at least 75% Glycerine and 25% distilled water. the elderberry mixture is more 80/20 due to needing to add more glycerine after a bit of the menstruum was absorbed. .
Glycerine is an excellent solvent for many plants. I chose this for our family's medicine because none of us like alcohol and I have sensitivities to it so there's a lot of medicine that goes unused here. No need in that! .
The in a nutshell info I've given here just scratches the surface on making and using glycerites. It's just as easy as an alcohol tincture or water infusion! Just a bit of research needed and voila! Sweet medicine! 🌱
📷: Ashleigh Newnes (GORGEOUS CAPTURE!) Thank you @foragingandfeasting for asking about the recipe💞#foragingandfeasting#wildfoodlove#foraging#medicineforthepeople#peoplesmedicine#elderberry#elderflower#sambucus#wildrose#eattheweeds#roadsideramblings#tennessee#tnmagicmoments#middletennessee#herbalist#sustainable#slowfood#selfcare#folkmedicine#plantfolk#weareforestfolk
ANNOUNCING FORAGING & FEASTING'S 2018' CALENDAR!
To keep you inspired to forage and feast throughout the months of the year, we are happy to announce that our 2018' calendar is now available. It makes a great gift for a lucky friend and, perhaps, for you too. For more info, please go to our site www.botanicalartspress.com or or this link http://bit.ly/2gNueZi
Any questions or comments, let us know. Thanks! Dina
Wildcrafted crab-apple cider vinegar 🍎 Super easy. Costs pennies to make. So nourishing! Recipe and instructions below.
I chose crab apples because basically everyone in town has this tree in their yard so I went trespassing to gather the fruits. 🙊 In broad daylight, on Labor day when everyone is home. People saw. No one cared because this fruit is totally underestimated!!!
You can use the whole fruit and slice it into quarters. Or make some apple butter or jelly or crumble and just use the scraps you chopped up, which is what I did.
🍎 Step 1: fill any size glass jar half full with your apple peices.
🍎Step 2: pour water into the jar to the top, measuring how many cups total of water. It's easiest to pour cup by cup and keep a mental count of how many cups you poured to fill it up
🍎 Step 3: for every cup of water you poured, add 1 Tbsp organic sugar. (1tbsp sugar/C water)
🍎Step 4: stir and cover the top with cheesecloth or a washcloth & secure with a rubber band
🍎Step 5: keep somewhere warm and dark and let it ferment for 1 week. After 1 week, strain off the apples and let the liquid ferment for 1- 2 more weeks until it turns brown and vinegary!
🍎: Cap it up and store in fridge to stop the fermenting process.
ACV is great for so many things. I like to drink it straight up for a blood-sugar balancing tonic. I also like that it is an anti-fungal and cold remedy. The benefits are endless though.
FORAGING & FEASTING ON FRESH ROSE HIPS TODAY AT THE OCEAN. I love gathering these wild succulent fruits and eating them right off the rose bush, spitting out the seeds and savoring the sweet, tart, red flesh. It's amazing how this gorgeous edible wildflower that turns into a nutrient dense hip sprouts right out of the beach sand. Scientifically called Rosa rugosa, this perennial thrives in harsh growing conditions, preferring the windswept, barren-seeming dunes over my garden where it grows in a less than robust fashion. I encourage everyone who can to plant this wild medicinal rose for its beauty, and for its tonic food and therapeutic properties.
~ CULINARY USES: Flowers petals: raw in butter, dessert, salad, as general garnish; cooked in beverage, dessert Hip: raw in dessert, beverage; cooked in beverage, fruit sauce, dessert. ~ QUALITIES: Flower: mild, perfume-like, sweet, sour and bitter; gently tones & astringes female reproductive & respiratory systems; harmonizes blood flow. Hip: sour; high in vitamin C & bioflavonoids; promotes general health, helps during colds and infections. Seed: hard and not tasty can be processed into medicinal oil or powdered into food as vitamin E supplement.
~ TO HELP with id, harvest and use, here is the Rose (Rosa rugosa) Plant Map illustration from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ DO YOU CONSUME rose hips, and if yes how so?
Middle of the Day Tonic for feeling refreshed 🔄 and focused 💭.
Handful of Beet greens & stems 🌱
Handful of Purslane 🌿
1/4 C Pine water kefir 🌲
1/2 C Watermelon 🍉
Tbsp Ginger, grated 💮
1 C Water 💧
APPLE MINT BLOOMING NOW — lush with light lavender long flower spikes that the bees are loving. I am pleased to see this tasty mint's nectar feeding the pollinators too. We keep a wild patch of it. Note: needs to be kept in check as this mint wants to takeover. Still I welcome it for its gift of tea and food, and for its beauty, and now for the pollinators. The tea is aromatic, invigorating & cooling; the mellowest of the mints; with a smoother, greener flavor than spearmint or peppermint.
~ CULINARY USES: Leaf & flower: raw in beverage, relish, salad, as flavorful garnish; cooked in beverage, dessert, soup, meat loaf, fish topping. Flower: raw in butter. Flavor (essential oil) strongest as plant begins to flower, milder before & after flower.
~ TO HELP with id, harvest and use, here is the Apple Mint Plant Map illustration from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ DO YOU CONSUME apple mint and if yes how so?
it's almost time 🌳🍓💥
Arbutus unedo (strawberry tree) is an evergreen shrub or small tree in the family Ericaceae, native to the Mediterranean region and western Europe. The fruit is a red berry, 1–2 cm diameter, with a rough surface. It matures in about 12 months, in autumn, at the same time as the next flowering. It is edible; the fruit is sweet when reddish, and tastes similar to a fig. Arbutus unedo serves as a bee plant for honey production, and the fruits are food for birds. The fruits are also used to make jams, beverages, and liqueurs (such as the Portuguese medronho, a type of strong brandy). Many regions of Albania prepare the traditional drink raki from the fruits of the plant (mare or kocimare in Albanian), hence comes the name of the drink "raki kocimareje". In order to reduce the high content of methanol in the drink, the spirit is distilled twice. Honey produced has a characteristic bitter taste.In Turkey the fruit is called kocayemiş and it is consumed as a fresh fruit, usually sold in the streets in November and December.
ELDERBERRY HARVEST: HAVE YOU GATHERED ANY YET? Now and for the next few weeks elderberries will be ripening and perfect for harvesting. ~ LOOK FOR it in full sun to part shade in damp, humus-rich soil. Typically found growing wild in stream banks, thickets, woodland openings, roadsides and ditches. Hardiness Zones (USDA): 3–10
~ THE BARELY SWEET, slightly acid, and mineral flavored berry is nutrient dense, containing high amounts of iron and bioflavonoids. It is frequently consumed for its therapeutic properties as an immune tonic / anti-viral in the form of a syrup or tincture. Why not make our own immune boosting syrup?
~ ELDERBERRY SYRUP recipe link here: http://bit.ly/1NnFGj3
~ USE FULLY RIPE BERRY in food dishes too: raw in salad, salsa, dessert, butter, beverage; cooked in dessert, fruit sauce, soup, stew.
~ TO HELP with id, harvest and use, here is the Elderberry Plant Map illustration from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ DO YOU CONSUME elderberries and if yes how so?
~ CAUTIONARY NOTE: All plant parts except flower & ripe fruit can cause nausea, vomiting, diarrhea; occasionally, even raw, ripe berries can cause nausea (although never experienced by the author after several years of consumption).
Before I knew what this plant was I called it a fake elephant ear. The leaves grow to be the size of blankets. @foragingandfeasting has a beautiful description and ID of the plant. This is its first year growing. Anyone know what it is? HINT: I'll save this first year roots and dry them to use medicinally in teas, tinctures and ground as powder. #eatwild
STINGING NETTLE SEED MOMENT. Now and for the next few weeks stinging nettle seed is ripe for harvesting. These green seeds are eaten in very small amounts (1/4 teaspoon) as a tonic food to boost adrenal health. They have a crunchy texture and a subtle flavor that suggests a raw peanut / raw green bean. They can be eaten fresh, or dried or tinctured for later use. Gather them while they are green and vibrant; not yet browning.
Stinging nettle, scientifically referred to as Urtica dioica, is a perennial with roots that run about sprouting new plants. And so while it also reproduces by seed, harvesting some should not pose any threat. This plant does sting, so protect yourself if desired. FYI, the seeds also gently sting my tongue. ~ LOOK FOR it in full sun to part shade in moist fertile soil.
Often found in meadows, gardens, riverbanks, and woodland openings and edges. Hardiness Zones (USDA): 4–8
~ TO HELP with id, harvest and use, here is the Stinging Nettle Plant Map illustration (page 2) from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ DO YOU consume nettle seed, and if yes, how so and for what therapeutic purpose?