💜 Bilberry smoothie to start the day 💜 • it feels like an age since I tasted our native wild blueberries but it's only been 9 months or so in reality!
Eagerly anticipating the return of different wild foods to my diet every few months or year is part of what I love about foraging & living with the seasons 💜
I found this tub of bilberries in the freezer & craved enjoying them in a big hit this morning! That colour & their intense flavour vs the big watery cultivated ones, they're amazing 💜
Looking at the date on the tub (Aug 2015!) I think they may have been from the warm summer evening I spent on a Yorkshire hillside with my friend Craig @edibleleeds cooking up our dinner & drinking sea buckthorn whisky sours while picking bilberries (swipe for pics of purple stained fingers with bright orange shots etc haha!) happy days bud!🥃💜
Sitting on my doorstep, sipping my breakfast, it's also amazing how tasting a certain flavour can instantly transport you elsewhere in time, space & your memory too... I'm reminded of picking frost-kissed bilberries & lingonberries berries to enjoy on yogurt with birch sap syrup for breakfast in the mountains of Scotland last autumn in the van with the cats, & also a gorgeous green mossy birch wood I found in western Scotland the summer before which was carpeted in bilberries (well, blaeberries up there!) & bright golden chanterelles, making a slow lunch of bilberry juice & chanterelles on toasted muffins by a glistening stream with red squirrels in the trees & not another person in sight all day... so beautiful! Arghhh I miss travelling & being in the wilds so much! Soon come, soon come... I hope 🚐🥰
To make a smoothie, simply add a milk or mylk of your choice, a spoonful of wild syrup or maple syrup, a spoonful of mild seaweed powder (not too salty/strong) any spices you fancy too & whizz it up with the frozen berries... enjoy! 💜
Lodgepole Pine Cone CANDY🍬🌲 Immature seed cones, slowly simmered in heavy syrup for hours and hours — they become soft and lose much of their astringency. The result is something quite similar to a caramel, ripe with mandarin/tropical/citrus flavors. Dehydrating them more produces a crunchier candy.
Ducks and Geese can be difficult but with preparation and passion, they are easily some of the finest wild game table fare in existence! #theprovider#eatwild#ducks#geese
0 1110 hours ago
Black cod is the best of the best. 😋
Harvest seasons for black cod begin in March, providing world-renowned, high-quality, sustainable, wild-caught Alaskan whitefish to people across the country. 🐟
It is a versatile, healthy protein option for home cooks, chefs and diners to enjoy fresh throughout spring, summer and fall.
Alaskan black cod is great for grilling and roasting, it pairs beautifully with seasonal sides and vegetables, and it's perfect for using in popular, flavorful recipes, from miso glazes to Southwest flavors. 🔥
I feel compelled to speak. I’ve been disappointed, but not surprised after reading the comments on some of the outdoor/hunting related pages I follow. I see people complaining that they want hunting focused social media accounts to remain a space free from discussions about race, systemic racism, and the frightening realities we are all seeing played out on television and the internet right now. I’ve heard it on podcasts from some of the most well respected and visible presences in the outdoor media. Let me say this in response. •
I am a biracial man, a POC, a black man in America. I live in a city notorious for its public and violent resistance to the idea of black children going to school in the same buildings as white children. I have experienced systemic and violent examples of the manifestations of an engrained American caste system since I was a child. That’s not hyperbole, I mean that I have been physically assaulted at every stage of my life because of racial bigotry and animosity since I was 7 years old. •
I do not have the luxury of separating spaces in my life where those realities are not given room to infiltrate. When I drive my truck around town, shop in stores, work, and hunt the reality of my skin and how I am perceived remains a constant. •
As a hunter I go to rural spaces, towns and woods that society tells me I don’t belong. I always stand out as the other. I endure racial slurs, angry stares and unthinking quips at boat ramps and trailheads. I’ve had trail camera pictures of me (taken on public land) circulated in small, rural communities because the inhabitants wanted to know who I was and why I was in a place they perceived me to not belong. I worry about how I will be perceived and treated as an armed black man in places with no cell phone signal, no surveillance cameras, no witnesses. I try to live a life that is not controlled by fear, but I am often afraid. (cont. in comments) (photo credit: @crystalegli with @courtneywithfreckles phone 🤷🏾♂️)
75 46712 hours ago
How do you bond with your #siblings ? Glad @hph_96 and I got to do some sibling bonding over some land management this morning 🐗❤️
Porcini and black walnut ice cream recipe! Thank you to @ladyflyfsh and Butter of The Hunger and Thirst blog for the inspiration. Here's the recipe I used:
1½ cup whole milk
1½ cup heavy cream
1 oz powdered porcini mushroom
1 oz powered black walnuts
¾ cup sugar OR ⅔ cup maple syrup
Pinch of salt
Mix all ingredients in sauce pan. Heat on low and whisk until well combined and heated through. Continue cooking on low heat for 10-15 minutes to rehydrate mushroom powder. Allow mixture to cool and then chill in fridge overnight. The next day follow your ice cream maker's directions, mine took 35 minutes.
We have had some awesome days, same for many other charters here in Homer! If we are booked we would be happy to give you the low down on who we think are rockstars at what they do. 🙏. And I see some great weather showing up next week!
Wild Alaskan salmon has an abundance of nutritional benefits! In a 3.5 oz serving size of wild sockeye, there are 220 calories, 27 grams of protein, 11 grams of healthy fats, and 1200 mg of Omega-3's! 😱
"But, I don't like it," may have worked when you were a kid, but as an adult trying a new lifestyle to become the healthiest you've ever been- you MAY have to actually try something new...
Sometimes, you just have to get creative. If you're certain you HATE fish, but your only experience with is it your Aunt Ethel's Campbell's casserole, it probably warrants another try.
We talk a lot about beef, but don't forget I'm a big fan of wild game, fish like wild caught salmon, tuna or sardines, grassfed bison, pasture raised pork, chicken and eggs. Don't forget you can also get creative with the cuts of meat or utilize organs.
You can work some bone broth into your routine, or beef or marine collagen into your beverages. Of course, meat in its whole foods form is ideal for micronutrients, but these are good way to hit your protein in a pinch.
I truly believe with a little creativity you can find a type of animal protein that you like, and a way to prepare it that you enjoy. Meat isn't a deal breaker, but it's part of a species appropriate diet with a ton of benefits and a huge "YES!" ✔ on the Clovis approved foods list.
1 4917 hours ago
Sometimes simply is best... cheap and cheerful! I’m a big fan of tinned fish, great for a quick and tasty meal! Sardines in tomato sauce with fusilli pasta, wild garlic pesto, chilli, wild fennel seed and Parmesan.
Pretty happy with this weekend's adventures. Riding, hot springs and hunting, that's what's up! Lol. Lots of meals ahead. Now about that fishing... #eatwild
2 1518 hours ago
Today I started the day foraging some breakfast greens. As I walked along the silent country road something occurred to me that I have never thought of before. I can do this foraging thing I love so much because I’m fair skinned. Did you just roll your eyes reading that because I know I have in the past but listen friend, I have been foraging for many years, I have picked plants in abandoned gardens, lots, old cemeteries, roadsides and I have never worried about someone seeing me and calling the cops. But that does happen to people of color.
I have never worried that my presence may scare someone but that does happen to people of color.
I have never thought about the small things I take for granted because no one is afraid or me or suspicious of me... because I’m fair skinned.
This morning I had a conversation with a friend in Europe and I told her that I don’t belong. I’m not black and I’m not white. I’m in the gap.
She told me all I had to do was stand in that gap. So here I stand. I will defend my friends and family from racism and I will use my words to fight it. I will love my children and teach them to be loving, kind, strong and soft at the same time. I will teach them to not let the color of their skin or anyone else’s skin determine who they are or think others to be. I will teach them to judge people by their actions and merits. And I will teach them to stand in the gap and stand up to injustice of any kind.
I will continue to vote with my dollars as I always have but I will shift those dollars to communities who are in need more than ever. Those communities and people who have lost their life’s work. Those communities that didn’t have fresh food available before their neighborhoods were on fire because in so many ways, they have been on fire for a long time.
And I will not be silent. Silence is an answer
A little birdie told us you were looking for a good halibut recipe...🐤 Well here it is!
We love fast & simple recipes that even the busiest person can manage, and this fast & spicy halibut recipe is just that! Have dinner ready in under 10 minutes. 🐟
For the next post in the collaboration I'm doing with @maryrondeaund we're going to talk morels! Visit this photo on Mary's page to learn some of the health benefits of these coveted mushrooms!
So far this year has been a little bit difficult for our morels in Colorado, but that's part of the fun! The black morel season should just be getting started, but it's been a little tough for me to figure them out so far! Nonetheless, they're out there if you put in the effort!
As turkey season comes to a close today, here is one last pair of photos from an evening hunt in the mountains.
This may be one of my favorite sets - they were taken spontaneously as the sun was setting and they remain unedited; a hopeful hunter calling into the forest, waiting for something to answer back. Hunting is hard work and if you don't have the right attitude, it may seem like it is low reward.
However, hunting brings you closer to wildlife and wilderness than anything else can. You witness it in its rawness; it filters nothing out for you. It cares not for your opinions and only for its survival. It is both glorious and brutal.
It’s not finished yet but tomorrow it will be! 🤩 look at the amazing work Matt is doing?! Any guesses yet on what he’s building for me? It will be part of the Wildling garden!! I can’t wait to share with you this secret I’ve been planning now for a couple months. 🙌🏼✨
You are what you eat and eating local wild food connects you to place and expands your genetic diversity of food. In modern society we are very limited in the genetic diversity of our food with many cultivated foods that we buy in the stores or at farms being of the same species. For example, many of the brassicas such as cabbage, broccoli, kale, cauliflower, and brussel sprouts to name a few are actually the same species (Brassica oleracea). In addition to the genetic diversity there is also the equally important bacterial, fungal, and even viral diversity you will inevitably gain for you gut and whole body health from foraging wild plants.
Not only are you diversifying your plant genetics and bacteria, you are also gaining access to the phytochemicals wild plants contain. Aside from the fact that wild foods have been shown to contain much higher nutrient levels than their domesticated counterparts, they also contain phytochemicals not found in our gardens. In our quest to domesticate wild plants (or did they domesticate us?), we have bred out some of the most important medicinal compounds (most of which are still unknown to science). These phytochemicals, many of which are produced by plants to protect from predators and pathogens, have largely been bred out of most cultivates species, as the plant no longer requires them, and thus are no longer a part of our diets.
Pictured here is a mostly wild food meal with golden bamboo, sautéed wood nettle, sautéed offal (heart), and overly battered black locust flower fritters. I try to eat something wild everyday and it's always nice to have a meal of mostly or all wild food. While it is not feasible for most people to get all or even a majority of your plant foods from the wild, it is something you can start adding in every day.
- First batch ready: nostra Salsa all’ Amatriciana -
8 6231 May, 2020
PINE POLLEN FUDGEY POPS
Messy but delicious! Who doesn’t love a creamy fudgesicle on a hot summer’s day?
But, these fudgy (vegan) pops are not you average treat, they have a very special ingredient: golden pine pollen.
Pine pollen is a superfood, hormone regulator, aphrodisiac, immune booster, adaptogen! They do take a bit of labor tho... Scroll through to see how I process them!
Step 1: Find some pine trees that release pollen clouds when you tap them.
Step 2: Gently cup your hand around the buds and twist them off the tree. The more you disturb them, the less pollen you get when you get home!
Step 3: Let them dry in the sun or warm area covered for a few days then remove them from any pine needles.
Step 4: Put them into a mason jar and shake, shake, shake! This is an import step when harvesting pollen! (Can you spot my pollen smiley face 😁)
Step 5: Take a fine mesh sifter and sift the pollen into a bowl. Try to do this out of the wind if possible because the pollen is so light it will blow away while you are working!
Step 6: Store the pollen until you are ready to add it to all your favorite dish! Salads, smoothies, cupcakes.....fudgesicles!
I used coconut milk, almond milk, agar agar, salt, sugar, cocoa powder. and pollen in this recipe. I also drizzled them with dark chocolate, because... 🍫 ! Dusted with even more pine pollen too! .
Happy May first lovelies ♡
I feel blessed to witness spring reveal herself with so much abundance on the land we live on. Pictured here are a few of the wild edibles I found on last nights' walk a few hundred meters from our home. Cattailshoots, red elder blossoms, spruce tips, fireweed shoots, salmon berry blooms, siberian miner's lettuce, lady fern fiddleheads, morels, oyster mushrooms, chickweed and nettle tops. I've filmed a little video during this walk that I'll be sharing with you today. Now it's time to feast :)
Spiderwort (Commelinaceae) is blooming right now. The above ground parts can be used as both food and medicine. Young leaves can be tossed into salads, or stir-fry. Older leaves can be minced and used for soup, or steeped in tea. Flower stalks cook up like asparagus. The bright flowers can be tossed on top of a salad, eaten raw, candied, infused in honey or vinegars. They also make an excellent natural dye. The seeds are edible as well, I’ve read accounts that the Natives roasted them and ground them into a powder. You’ll find it in glades, fence rows, prairies and many of your neighbors yards as landscaping. Bees love them, so they are excellent additions to your yard or garden! #forage#foragedfood#eatwild#edibleflowers#educate#empowerment#eatyourweeds#eathealthy#eatlocal#417#wildcrafting
1 11127 May, 2020
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