What started as a test run in making a paste of wood avens root and Thai chilies ended up a lot more like a Thai curry paste made of almost entirely of locally foraged ingredients.
Avens root ( #geumurbanum ) was unearthed, cleaned, finely chopped and aged with salt for one week (this brings out the frankincense-like flavor). The roots were pounded with sliced Thai chilies and magnolia carpel salt.
Meanwhile, I thinly sliced some shallot and slowly toasted them in sunflower oil with my dry spices (desert parsley seed #lomatium , coriander seed, black and white pepper, hogweed seed #heracleumsphondylium , ginger and fresh sharptooth angelica root #angelicaarguta )
The hot oil and aromatics were poured over the chili/avens root/magnolia carpel mixture to further marry the flavors.
It wasn’t spicy enough, but it had enough chili in it already, so I added some very finely minced wintercress florets #barbareaorthoceras and some ground Virginia Pepperweed/poor man’s pepper seeds #lepidiumvirginicum , as well as some minced crow garlic #alliumvineale .
For a more refreshing element, I added a whole sun-cured fermented lime and some of the juice, as well as some shredded lemon balm #melissaofficinalis which is a PERFECT stand-in for lemongrass, in case you don’t grow your own (and I seriously admire those of you who do!!!)
Despite the spice-level, my seven year old liked it so much that he asked for a second pork chop dinner tonight, this time with a side of curry paste 😂😂😂. He’s often pegged as a “picky eater” but get him out in a field or into a kitchen and he’ll try just about anything!! .
Horsetail shoots cooked in butter and garlic, basmati rice with butter and herbs, baked tilapia.
Side salad is bittercress, Miner's lettuce, chickweed, tomatoes and blue cheese, with balsamic vinaigrette.
Walking in social distance with @a.chefs.wife.food.diary today and found some of B.C.’s spring surprises, stinging nettles. My hands still hurt a bit. Nice thing is this is just the start, more to grow, can’t wait!
I #eattheweeds from #myfoodforest !
They're free & I love #freefood . They're highly nutritious unlike storebought produce which are depleted of their nutritional value bc of conventional agricultural practices.
And if you're a lazy gardener like me, they're easy to grow & most of the time, they're already growing in your garden anyway! That's why I don't weed. Someone comes over at my #foodforestgarden quarterly to prune the trees & that's the only time a bit of weeding is done!
If you reach this far reading this. Please go over to my Stories to see what I did to the featured weed that is #peaeggplant ! 🙏😊
7 462 hours ago
Wild Stinging Nettle Soup🍃🌵💚harvested from Wilder Ranch. I love spring time for these liver-loving, blood-tonifying, chlorophyll-keeping leaves! The sweetness and fresh flavor is so settled in my brain as the flavor of spring, they practically go hand in hand. But do make sure to protect your skin when harvesting, and use tongs to place them into boiling water, for blanching, or for making this simple but nourishing soup: just a ton of fresh nettle leaves, 4-5 stalks spring green garlic, a couple boiler potatoes, sea salt and spring water. Blend, and add the juice of a lemon 🍋 at the end. Share with your family, friends and neighbors. 💚🌵🍃
Common name: Spanish Needle, or sometimes Beggar Tick. More veg for your diet.
Bidens alba is native to Florida, is considered a weed, and can be mistaken with Bidens pílosa. They are separate species but seem to be very similar genetically. Bidens alba has larger petals than B. pilosa. There are a TON more studies of B. pilosa than of B. alba. If the scientists decide they’re the same, then yay! All the cool findings apply to our B. alba. Because they’re so similar, I’m going to include what B. pilosa is good for. .
WHAT IS IT GOOD FOR:
“B. pilosa is used as an herb and as an ingredient in teas or herbal medicines. Its shoots and leaves, dried or fresh, are utilized in sauces and teas. In the 1970s, the United Nations Food and Agriculture Organization (FAO) promoted the cultivation of B. pilosa in Africa because it is easy to grow, edible, palatable, and safe.” “The nutritional composition of the Biden pilosa (and presumably the B. alba) per 100 g edible portion is: water 85 g, calories 43, protein 3.8 g, fat 0.5 g, carbohydrate 8.4 g, fiber 3.9 g, β-carotene 1800 μg, (Leung, W.-T.W., Busson, F. & Jardin, C., 1968). Another study found 111 mg of calcium and 2.3 mg of iron.” (Green Deane, Eat the Weeds, my go-to for Florida edibles online). .
WHAT CAN YOU EAT
The flowers and young leaves are edible and taste better than the mature leaves. People eat the stems, too.
HOW TO EAT IT
You can eat the flowers raw. Deane says: “...recommend you don’t eat the leaves raw because of a high saponin content...They are available all year round, keep very well, and don’t reduce in size when cooked. If they are a bit tangy, just let them sit cooked a few minutes. They store well. Cooked texture is good. Wine made from Bidens is called sinitsit. Incidentally, dried leaves of the B. Alba also make a good tobacco substitute. In 1962 Professor Julia Morton, who wrote many papers for the Journal of Economic Botany, recommended Bidens become a commercial crop.” You can make a tea from the dried leaves.
WORD OF WARNING
Studies have shown that there is a correlation between eating it and esophageal cancer.
Hi again! We hope you’re hanging in there and finding some quiet time to enjoy the spring. And if you’re in New Mexico or Colorado (and a handful of other spots on this continent), we hope you are harvesting invasive Siberian Elm samaras!! These tasty immature seeds are sweeter than lettuce, mild and tender. And even though Robin keeps forbidding me to introduce this food as mucilaginous (“it just sounds gross and will scare people away”) - there you have it. This abundant wild food does have a bit of plant mucus. Meaning it’s super soothing on your throat and belly, and has way less slime than say nopales or okra 😃🌳🌿😶. If you’re like me and actually like a little slip to your veggies there are many ways to eat it! Even if you are opposed to slimy veggies, we’re going to share some ways to prepare Elm samaras that get rid of that texture. 🙃🌳🌳🌿
Easy ways to eat Siberian Elm samaras: add to salad or replace lettuce with clean, dry samaras. Grate carrots and beets, add samaras, green onions, mint, cilantro and a lemon vinaigrette. Sauté with garlic, olive oil, salt until wilted, add a little lemon and serve on garlic rubbed toasts (elm bruschetta). Throw samaras into your smoothies instead of kale or spinach. Make spinach lasagna and replace spinach with elm samaras. Fry samaras in coconut oil until a little crispy and toss with salt and a pinch or two if turmeric.👈Not slimy. Sauté an onion and a finger of ginger in coconut oil until soft, add generous amount of samaras, a whole jalapeño, a small handful of dried coconut, a teaspoonish of turmeric, salt and stir. Add half cup of water and cook down until soft to your liking. Eat with flat bread or rice and plain yogurt.
A little more time consuming...
We make Sauerkraut and Kimchi and replace all or some of the brassicas (cabbage, bok choi, etc) with elm samaras. Your ferment will take off way faster than a standard recipe because this wild food is a rich source of lactobacillus bacteria. You can just pop a handful raw into your mouth as a probiotic! So, even if cooking isn’t your thing - just harvest a bowl and munch them raw.
Xo, Cebastien + Robin
Braised whole venison leg. This is what I do when I'm bored/trying to survive I guess. Rubbed with cinnamon, cocoa, coffee, brown sug, and salt and sat for 24 hours. Roast real high at 450° for the first 30 minutes, then add liquid, cover, and lower to 275° for another 4 hours. Braised in beef stock, apple cider vinegar, scatter some charred aromatics of onion, pablano, and garlic. No action shot, but pic three clearly shows clean bones, evidence of fall off the bones greatness. Toast up some tortillas and we got venison tacos! Shmear of homemade yogurt on bottom, shredded venison leg, top with red cabbage seasoned with apple cider vinegar. Lastly, this might sound weird, but a few lil dollops of some prickly pear jelly were a great final touch. Fed my soul. Most importantly though, shouts out to this beast for feeding me in a time where I'm really grateful for healthy and high vibrational food. I hope you lived as happy a life a deer could, and that I did my best to honor your spirit that now lives in me. #venison#eatgame#tacos#soulfood#comfort#comfortfood#braiseit#wildfood#fuckthatsdelicious#instafood#foodporn#foodgasm#imslowlygoingcrazy
3 172 hours ago
Seed saving. This is so important for us to learn and share right now! With papaya , you get the best results if you remove the outer gel and expose the seed to air and light direct to dry out before planting. You can squeeze the gel,or put the seed in your mouth and suck it off. Apparently, plants have the intelligence to read your saliva and grow to your specific needs if you lick the seeds before you plant. Anyone else heard about this?
1 103 hours ago
Foraging Isaan Style.
Whilst people are pillaging the supermarkets we are gently taking what nature has provided. Taking only what we need and what is ready to eat.
Wild Pak Boong shoots (Asian water spinach), Pak Kanna (Chinese Broccoli), Wild Mulberries, Gluay Nam Wah (Sweet Chubby Bananas) and some very bitter Mara Kee Nok (Wild Bitter Gourd)
1 83 hours ago
My COVID-19 distraction - daily blog for a month
Thanks to my friend Elizabeth Woods whose grandparents were my grandparents' neighbours on farms just outside of Home Hill for letting me share this memory that popped into her fb feed this morning. Our grandparents would have struggled hugely with weeds and weeding as they cleared land to establish their cane farms and vegetable gardens. No doubt they also contributed to the proliferation of weeds as well as both grandmothers being brilliant gardeners and lifelong friends which has trickled down through the familes.
29 March 2013 ·
We've just finished eating weed salad. Along with rocket, basil, rosemary, mint, three-in-one herb, kankong?, bokchoy, and another asian water vegetable ... the salad included leaves from cobblers' pegs, oxalis, sideritusa, and a few other edible weeds. Mixed with olive oil marinated Feta, Lawrie will not agree to giving me a two star rating for it until he knows he has survived...tomorrow morning! Watch this space!
Postscript from Pamela: loving the interaction and learning happening through these daily posts about weeds now featuring on futureagqld Instagram, on fb and here, linkedin.
Laying on my back in the Oregon coastal woods, 2017, one of the first times I felt reprieve in over a year from some significant trauma. It’s a good time to remember the strength we’ve had to become who we are today. Celebrate the changes you’ve been brave enough to make in your life. And as we face the weeks ahead, I hope you find that strength again.
3 2433 hours ago
Cleaning up yesterday’s haul for tomorrow’s brunch. No hoarding here. The perfect amount for one omelette. Eggs from the front yard, ramps from my grandfather’s patch, black morel’s from my buddy’s high elevation honey hole on a Dorothy Draper plate. Wishing all of our friends at The Greenbrier and Homestead were back to work taking advantage of some local spring staples!
8 363 hours ago
Woo! It’s been a long day, trying to stay busy and active🥰🥰 Two new items are listed on the website;)
My #herbal bone broth seasoning blend, which changes for each batch because I’m trying to get to a point where this is completely wild food🙌🙌🙌 We are getting there! It’s full of herbs and mushrooms 🍄
Foraged nettle ravioli from the graveyard next door. All I needed was some added feta, eggs, flour, bacon, truffle oil, grana padano, butter, bread crumbs (home made), nutmeg, lemon, and a glass of pinot grigio. We can all survive the apocalypse if we’re prepared to put in the effort😂 #wildfood#survivingcoronavirus
0 25 hours ago
Salvia(Chia), Boreages(scorpion weed, poisonous to some, but not me) and some yellow cammisonias(evening primerose) all throughout the rocks lining the washes I must walk to find peace and a comfy place to sit 😂
Staying the heck away from everyone as I see how careless people are making their own way and not listening to the Earth grant them a step off-trail. Be active but not reckless, and care for the Earth because you are literally being upheld by her and everything you have is from her.
Lockdown. Since being restricted in my movements, I have found more freedom than ever to do what I love. I’ve been busy from dawn to dusk procession wild foods, from vinegar to dehydrating to Pickering and just plain cooking. This one was one for the books: Free range Bacon
Home made bone broth
Foraged bay leaf
Homegrown Italian herbs
Balsamic vinegar+white wine
Fried for some colour and then slowly simmered to Perfection
And at the end, thickened with flour made from foraged chestnuts.
7 235 hours ago
When I was first given magnolia blossom, it was stuffed with crushed pistachios and rose petal syrup, a beautiful dish indeed. The women who made it for me, sent me under the light of a full moon, to meet magnolia, who is said to smell sweeter when the moon is full. I followed a track and there she was. Blossoms larger than my face reaching up to the moon. I slept beside that small tree, and in the morning I saw the bright pinks, soft pinks and beauty.
Magnolia can be pickled, especially nice in rice vinegar (or white wine vinegar will do), to go with vegan sushi, infused over time in honey or honey alternative such as maple syrup makes a beautiful add to porridge, cakes and salad dressings. Fermented petals are beautiful too, or just left to infuse in a light vinegar with cardamom pods, ginger and coriander seeds is a lovely thing to do and can be used as a dressing.
I also like to add a smell amount of the petals to salads or dry them to use to sprinkle on foods mixed with other dried herbs and spices.
I like to also use the dry petals to make oils to use on the face, as Magnolia has a beautiful effect on the skin, evening out skin tone.
The flavour of magnolia is an interesting one. They all taste a little different. An edge of soapiness, mixed with cardamom and slight ginger.
But really, just enjoy it, look at it and revel in the beauty or nibble an edge or go into more detail. But it’s a lovely thing to eat something so beautiful. —————————————————- #forage#wildfood#forager#magnolia#wild#edibleflowers#foraging#eatflowers#eatweeds#wildcraft#herbalism
"Superfood": an admittedly brilliant marketing concept that typically describes a nutrient-dense food—one that usually hails from a far-flung corner of the world.
Well, locally grown, garden variety herbs like #parsley , #cilantro and #basil are in fact #superfoods we just don't usually eat them in appreciable quantities. Pesto changes all that. Add unexpected herbs and greens (like watercress, mizuna, nasturtium leaves, miner's lettuce, ramps, and even spinach), and sub out astronomically expensive pine nuts for zinc/magnesium-rich #pumpkinseeds and you’ll have a superfood spread that makes your plain grains, proteins, and veggies instantly more exciting and nutritious.
𝐂𝐫𝐚𝐳𝐲 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐅𝐚𝐜𝐭𝐬
¼ cup serving of pumpkin seeds contains over 40% of our recommended daily intake of #Magnesium , which fuels over 320 different enzymatic reactions in the body. Magnesium helps run cellular energy production, participates in formation of neurotransmitters, relaxes muscles and the mind, and helps keep blood pressure within healthy range. They also contain over 20% of the RDI of zinc, which keeps our immune systems healthy, and assists in the conversion of thyroid hormone to its active form.
½ cup serving of flat-leaf parsley contains over 50% of our recommended daily intake of vitamins K and C, as well as substantial amounts of folate, iron, and vitamin A.
2 cups mixed herbs, packed: cilantro, parsley, basil….If you don’t have enough herb add spinach or other aforementioned greens
½ cup extra virgin olive oil (see our Skinny on Olive Oil post here)
½ cup Go Raw Sprouted Pumpkin Seeds
¼ lemon or lime
1-2 peeled garlic cloves, chopped
Pink Himalayan salt (Don’t add until you’ve fully mixed and tasted this! The pumpkin seeds are already salted)
Freshly ground pepper
Place herbs, pumpkin seeds, garlic, and a few squeezes of lemon juice into a food processor or blender and chop/blend for a minute or two.
While food processor or blender is running, drizzled in olive oil until you reach the desired consistency. Add salt and pepper to taste.
1 475 hours ago
Crispy Venison Ham Stuffed Deviled Eggs for dinner tonight.
Well, this is actually a “faux” ham that I made on a whim.
It’s a braised blade roast that was chopped, seared and then glazed with sourgum, maple vinegar and homemade smoked salt. They were legit. #iatethemall
3 345 hours ago
Classic simple, delicious & just what we were craving.
Greens for days!
Stinging nettle, dead nettle, catmint, burdock, field garlic, garlic mustard, dames rocket, clover, and day lillies. I’ll do detailed posts on individual plants in the near future, but for now I’m ready to make some soup 😋
Reishi Mushroom is a great ally to turn to anytime you are in need of Immune System support! This mushroom species has been used for thousands of years to support individuals with chronic upper respiratory issues. 🍄
Reishi is such a very unique basidiomycete; the pictured Reishi variety is known as Ganoderma lucidium, and is the most common of the Reishis to be used in natural supplements and extracts- especially in Traditional Chinese Medicine. 🍄
Modern research has shown that Ganoderma lucidium contains immune-system activating polysaccharides called Beta-Glucans, which remain unaltered by digestive processes when consumed, and go right to receptor sites on immune cells in the Gut. Reishi also has the ability to increase the quantity of B Cells & T Cells in the body. 🍄
Referred to as "Tonic of Life" in Traditional Chinese Medicine, Reishi increases intracellular glutathione, which protects cells from oxidative damage caused by toxins and metabolic processes, such as aging. Compounds in Ganoderma can also help remove heavy metals and other free radicals from the Digestive System, aiding your body's natural detoxification processes. 🍄
The beneficial polysaccharides and antioxidants in Reishi are water-soluable, so its medicine works best as a decoction or a double-processed tincture. 🍄
Energetically, Reishi is a Spiritual Tonic; it helps restore the Soul after a traumatic experience and provides endurance during difficult life circumstances. Since Reishi Mushroom also protects the physical body from danger, and can also protect the energetic body from it as well; it is especially good for protection from undetected sources which discreetly send unwanted energy your way. 🍄
Stumbled upon a good sized patch of yarrow.
My favorite ways to use yarrow is brewed as tea, or fresh.
I use yarrow to reduce fever, relieve the stomach, fight bacteria, soothe hives, and improve cough & sinus issues (there are many other wonderful benefits). The fresh yarrow leaves can be used to soothe toothaches as well. •
Happy foraging! ❤️ #foraging#wildfood#yarrow#plantmedicine#foragingforplants#medicinalplants#wildplants
🌱🍵🤸🏻♀️🧪💚spring came back around and is offering us some fresh and powerful greens to enjoy: stinging nettle in a simple brew, dandelion leaves and field garlic to spice up an energizing salad. When I was a child I was always looking at the ground when walking. This made me find a lot of treasures, but the main thing I remember is the grey stepping stones of the curb. Today when I walk I see an infinite amount of treasures around me, and none of them are grey. I can eat them, make a drink with them, and nurture my system while it is coming out of winter-mode. For this I feel so blessed. On top of that, picking these greens can be a wonderful remedy for Corona related anxiety. 🦠 stay healthy yall
Baby sprouts = best feeling ever 😍🌱
Planting a garden and tending to the herbs/fruits/veggies all season is so rewarding. And it's easy to take credit for their success, but in reality, it's more of a witness to the glories and divine design of nature. It's a symbiotic relationship....we care for them, and in return, they nourish and bless us. Encouraging a connection to the natural world has never been more crucial than now 🙏🌿😊
Next step in the making of a hunter-gatherer style fish trap.
Today I harvested some willow branches that will work as the frame of the trap. Willow is flexible so it’s suitable for parts that need bending. I don’t have an abundance of it so the rest of the trap will be made from sycamore branches.
The whole project is inspired by a fish trap I saw at the museum of “The Vedbæk finds”. An exhibition of a 7000 year old hunter-gatherer settlement near Vedbæk in Denmark.
If you’re interested in bushcraft and wilderness survival I recommend you visit your local museum of natural history or archeology. You can often find lots of inspiration there for both traps, fish hooks, spears, flint tools, baskets and the like.
Enoki Mushrooms. Fungal clusters of deliciousness. Our family loves to add in mushrooms as much as possible, as it feels that it nourishes a unique biological craving.. hmm just a thought!?
3 828 March, 2020
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Focaccia on my stories today with a crunchy topping of caramelised onions and rosemary. A heavenly recipe I find myself always turning to. Here, still warm from the oven with homemade hummus, smoked paprika and plump green olives. Can’t wait to see your versions! Hope you’re all well.
41 2,38727 March, 2020
Proper hummus made from scratch with lots of tahini, cumin and lemon. Finished with onion tops, smoked paprika and hawthorn leaves which act as a wonderful replacement for parsley when young. Garlicky flatbreads for dipping and a sunny afternoon. The chicken coop is cleaner than it’s ever been, me veg borders are ready for planting and the seeds have just arrived. Spring is in the air at last. Full recipe from start to finish on my stories.
This Wild Asparagus fine art print is available in my Etsy shop! It goes with the certificate of authenticity, signed and numbered by me:) Link in bio. This is the period when wild asparagus grows here in Apulia. But unfortunately this year I can’t go and pick some 🙁
19 46322 March, 2020
Spring is in the air
Patiently awaiting its bounty 🌸
Pictured here from last April: oyster mushrooms, nettles, bracken ferns, turkey tail, maple blossoms, lady fern fiddleheads, chickweed, fireweed shoots, stream violets, salmon berry blossoms, miners lettuce, dandelion tops & red current blossoms 🌸
90 2,97313 March, 2020
Self-isolation can feel, well, isolating. For most of us, our St. Patrick’s Day plans are cancelled as we’ve been encouraged to practice social distancing… so this holiday recipe we had scheduled to share today doesn’t feel right. Come on, who’s celebrating right now? We considered removing this post from our grid, but then had a thought. Yes, plans and parades have been cancelled, but in the uncertainty we are still here, looking for reassurance. Now feels more appropriate than ever to connect our hands with nature and those things that help ground us. Is this a time to get back to our roots and traditions, perhaps? Maybe it’s taking to the woods alone to soak in the quiet, or connecting with our soil and seeds in preparation for the gardening season, or crafting nourishment for our families by making @misswondersmith’s springy vegetarian holiday dish for Green Man Picnic Pie. ☘️ “this pie is extra special, because it features the visage of "The Green Man," an archetypal symbol found in ancient cultures all over the world that seems to remind us of our relationship to nature - that we are part of it, not separate from it. This man made of leaves is often seen emerging in the Spring or retreating in the Fall. It was really fun to take a little time to decorate and shape his jolly face. And the fillings: yum. Layers of cheese, herbs, foraged veggies, and other treats.” 🍀
This pie is filled with some of spring's tastiest herbs and veggies and wrapped in a crisp green pastry flavored with foraged nettles and spinach. We’re including a link to @misswondersmith’s recipe below if you want to check it out. 🍀
Most of all, we hope that even in times when nothing feels quite right, you may find ways for grounding yourself and connecting – may that be with nature, traditions, or loved ones. 🍀