Posts tagged ‘wild foraging’

May 16, 2013

wild forage souffle; nettles, dandelions, mint and morels

wild forage

So much foraging happening this time of year, wild food abounds! We have been eating nettles like crazy, also drying a good lot of it, same with the mint,  fresh in teas and dishes and drying it on mass to keep us cozy in the winters to come. Also the dandelions have been sunny and singing out to be made into another stellar batch of that dynamite dandelion jelly I made last year! And just today a tiny stash of morel mushrooms from the woods out back started to trickle in to the kitchen!

With such a big crew of folks to both help forage and keep well fed, the wild hunting is such a treat for all of us.

Today I tried my hand at a couple firsts:

1)  I made a cheese and nettle souffle, my virgin souffle, and it was lovely, golden and perfectly poof-ed and rich with nettles and a hint of sorrel.

2) I made two pretty darn nice looking loafs of caraway rye spelt bread.

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July 14, 2012

foraging and harvesting

Wow it’s like the food bomb just went off this week! Suddenly there is food everywhere… wild harvests abound!  We have been picking saskatoon berries, cherries, strawberries, mint, and even cat tails have been collected by the dozens for both winter basket weaving and we have been eating the starchy crunchy sweet tender roots in all manners of preparation.

I was so flush in fact with free berries yesterday I had to get baking even though the heat was intense! I settled on making a couple batches of my favorite spelt cream cheese puff pastry, and busted out 2 extra large and 9 mini triple berrie tarts. We had friends for dinner who brought a lovely almond flour strawberry cake, and for dessert we had a trio of berry celebrations including: a slice of my berry tart, a slice of her strawberry cake, and a scoop of vanilla frozen yogurt slathered in saskatoon strawberry syrup I bubbled up! Over the course of the day I must have eaten a pound of fresh sun warmed strawberries even before dessert was served!

So today I am sharing my easy quick berry berry pie filling recipe, which was divine with this no fail spelt puff pastry, but would be ideal in a classic pie crust too, even drizzled over ice cream or granola or yogurt, or even canned as a fruit topping!

As I said this batch yielded a HUGE amount of filling so if you are wanting to do just one pie cut it by 1/3! But I will share the recipe as I made it which would get you through at least 3 pies.

In a large heavy bottom stainless pot combine over medium high heat:

4 cups cherries

4 cups of strawberries

4 cups of saskatoon berries

stir and warm for about 5 minutes before adding:

1 cup arrow root powder mixed into

3 cups of organic cane sugar

Stir sugar into fruit and allow to boil for about 5 minutes before turning off heat and allowing fruit to cool slowly.

Use this fruit filling as you see fit and you will certainly enjoy it!

October 2, 2011

cream of chanterelle soup

It was a real hunter gatherer kind of day which started in the wee dark hours of the morning, as my partner set off for his first ever bow hunt,  I was in bed dreaming of venison meals to come. Mid morning the hunters came back empty handed, but luckily our mushroom hunting afternoon was totally successful!

Today was our local fall mushroom class and forest foraging, and just like last year it was wonderful! There is so much about mycology to learn and taste! Last year we were flush with pine mushrooms, and this year we came home with a huge basket of chanterelles. At the end of the foraging session we enjoyed a tail gate mushroom and wine tasting… which got my taste buds fired up! I came home and cleaned and trimmed a whack of these beautiful shrooms, while deciding what kind of meals to build around them. For tonight I settled on cream of chanterelle soup, and it turned out divine and rich, and meaty with mounds of thick cut mushrooms throughout. After sharing some fungi and making this big old pot of soup we still  have enough mushrooms for a few more meals!

It is one thing to forage through your garden and pick your dinner, one of my favourite things in fact to do, but the hunt of forest walking and foraging is a whole different level of rewarding and deliciousness!

Cream of Chanterelle Soup:

In a large soup pot start by frying in olive oil (about 1/4 cup of it):

I large yellow onion diced fine

3 cloves of garlic minced

about 8 cups of sliced chanterelles

Cook these all down for about 15 minutes at which time they will be golden brown and have reduced by nearly half and your house will smell divine.

Season with S+P

1 bay leaf

heavy pinch of fresh minced herbs; thyme, rosemary, and parsley

mix and add:

3 cups boiling water

2 cups of milk

2 tbsp soy sauce or Braggs

2 tbsp worcestershire sauce

reduce heat and let slowly simmer for about an hour

In a small bowl put 2 tbsp potato flour and stir/ wisk really well into about 2 cups of boiling water, remove lumps and add thickener into soup.

Allow soup to cook for another 15 minutes, then remove bay leaf, finish with a sprinkle of more fresh herbs and serve.