#foraging recipes

[yellowmanula]

Śląska zupa z pokrzywy, czuli Kurzina. Pyszna, coś między szczawiową a szpinakową

[froggyforest]

Vegan shortbread cookies with dandelion petals!! It's that time of the year :) dandelion syrup is next on my to-do foraging list

Recipe:

[kiacreates]

Journal with me about trying out a flower fritter recipe I found in the book 'Wild Magic: A Seasonal Guide to Foraging with Healing Recipes by Fern Freud!' Not sponsored, I just thought this was such a fun, cottagecore, spring activity to try out and I was very excited to make some creative journal pages in my 'herbal grimoire' nature journal about the experience! 🌸

[balkanradfem]

I desperately want to start a radfem wild edibles community/ blog but fear being doxxed by posting too specifically about the plants im eating lmaooooo. anyways do you have garlic mustard in europe and if so. Recipes?

Oh do you think anti-feminists are so well versed in plants they would recognize where you live by just looking at what plants you're eating? To the point of knowing your street and address? Or am I missing something? I've never thought of that, I'd love to follow a tumblr and join a community about wild edibles.

We do have garlic mustard, but it doesn't seem to be invasive here, and I come to this conclusion because I've never seen more than 5 plants at one place, so I never foraged a lot of it! If a plant seems scarce I mostly leave it alone, so I've just had a few leaves in my salads, but, I have seen a soup recipe for it on the wild-foraging facebook group, so I can translate that for you:

Cut garlic mustard in smaller pieces, then put it in a blender with a glass of white wine, blend

Sautee onions in a pot

Add some flour and make a roux (mix flour and oil on low heat then add cold water to make a paste)

Add the green mixture of garlic mustard and white wine, add spices (they're adding spicy paprika)

Stir so flour doesn't stick together

Add sour cream, keep stirring with an egg-beater

As soon as it boils, it's done!

I haven't tried this (it's not plant-based) so I can't say if it's delicious, but people in the comments were thrilled about it. I wish you luck!

[floweroverload]

Wild Rose Foraging

I did have to take this picture in an odd place but it was worth it

It is a little late to post this, but I found some wild roses in June!

Also known as the dog rose, you can identify it by the fact they have a few simple petals compared to the tightly curled garden roses. If you need a more thorough guide, there is plenty of advice on the internet.

They flower in early summer, and the hips (the berries) are formed mid autumn to early winter. Rosehips are an incredible form of vitamin c and can be identified by all the the hairs and seed inside them. All rose petals and hips are generally edible but garden varieties may be sprayed with pesticides.

Here's a rose petal recipe for now with more coming later.

Rose Petal Vinegar:

Fill a bottle or jar with rose petals, then add a good quality white vine vinegar and seal. If you have deeply coloured petals it will change into a lovely colour! Keep out of direct sunlight and it will be ready after 2 months.

Rose Hip Tea:

You will need 6 rosehips, a sharp knife and boiling water.

Wash the hips, then cut them in half. Dig out all the seeds and hair, and wash well to remove any last traces of hair. Chop up and place at the bottom of a cup. Pour on boiling water and steep for 10 minutes. Sweeten to taste. You can also use dried rose hips. Wash and chop the ends off the hips, then dry until hard. Chop up in a food processor then sieve to remove the hairs. Put the mixture in a jar, and add two tablespoons to a teapot and strain before drinking

[toadstoolgardens]

Wild Foraged Holiday Cookies

Happy December everyone, holiday season is upon us! One of my favorite holiday traditions is baking cookies to share with my loved ones. I also love to cook with wild ingredients, so why not do BOTH! Here's some amazing cookie recipes from Backyard Forager, each with a different wild ingredient.

Spruce Tip Shortbread Cookies

1/2 cup spruce tips (if spruce doesn't grow near you, another evergreen like pine, fir, or hemlock can be used as a substitute)

1/4 cup sugar (1/3 cup if you like sweeter shortbread)

1 cup flour

a pinch of salt

1/2 cup or 1 stick of softened butter

1. Finely chop your spruce tips in a food processor. Add in your sugar and pulse to combine. Then add the flour, salt, and butter, and pulse until the dough is crumbly. Remove it, roll it into a ball, cover with a beeswax wrap or seal in a container and refrigerate at least half an hour.

2. Preheat oven to 325 degrees Fahrenheit.

3. Flour a cutting board or counter top and roll out your dough until it's 1/4-1/8th an inch thick. Cut the dough into whatever shapes you like.

4. Place your cookies about an inch apart from each other on a baking sheet. Baking on parchment paper is good for shortbread cookies since they're so buttery and keeps them from getting too brown, but it's not necessary.

5. Bake 20 minutes, add a few minutes more if they're not golden enough, and let them cool. The lemony spruce flavor comes out best in a fully cooled cookie.

Source

Juniper Berry Icing for Gingerbread/Ginger Snaps

Lots of us love gingerbread cookies for the holidays. This juniper berry icing is strong, sweet, warm, slightly bitter, and will complement your favorite gingerbread recipe perfectly *chefs kiss*

1/3 cup juniper berries

3/4 cup half & half

1 lb. or 3 & 1/2 cups confectioners' sugar

1. Lightly crush the juniper berries using a mortar and pestle or spice grinder. You don't want a powder, just to break them up a bit.

2. Combine your berries and half & half in a saucepan and heat to a simmer, whisking to keep it from scorching. Remove from heat at the first sign of bubbles and let it cool for 4-5 hours, giving the berries time to steep.

3. Strain the half & half and discard the berries.

4. Add your confectioners' sugar to a bowl and add your half & half bit by bit until you have the desired icing consistency. You may not need all of the half & half. Transfer it to a squeeze bottle to ice your cookies or frost them with a spatula. The icing will stay good for several weeks in the fridge.

Source

Persimmon Black Walnut Cookies

If American persimmons don't grow near you, Asian persimmons work too and are commonly found at supermarkets. If you don't like black walnuts, pecans or regular walnuts are a great substitute in these cakey cookies.

1 cup persimmon pulp

1 tsp. baking soda

1/2 tsp. ground spicebush berries (or ground allspice)

1 stick or 1/2 cup of softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 tsp. vanilla extract

1 egg

1 & 3/4 cups flour

1/2 cup chopped black walnuts

1/2 cup raisins

1. Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.

2. Slice the tops off your persimmons and use a spoon to scoop the flesh out. Press the fruit through a strainer, food mill, or potato ricer to separate the seeds from the flesh. Set aside your fruit pulp

3. Combine your persimmon pulp, ground spicebush berries, and baking soda in a bowl and set aside.

3. Cream the butter and sugars and add your vanilla and egg. Mix well. Add in your persimmon pulp and combine. Add flour and mix until it's just integrated. Add and stir in your nuts and raisins gently.

4. Spoon our generous tablespoons of batter onto the parchment paper with about 2 inches between each cookie. Bake for 12-18 minutes until they're golden brown. Let them cool on the baking sheets before moving, they're soft and fragile when warm. You should end up with ~3 dozen cookies.

Source

[ravensandrituals]

Acorn Flour Cake Recipe (Vegan)

Hello everyone, back from a little hiatus here! I’ve been getting way more into foraging, and here’s a recipe I’ve worked out for acorn flour. (Yes, acorns, like the things that fall from trees). In a witchy sense, foraging is a great way to connect with the Earth and Mother Nature and whomever your deities might be, if you follow any. And acorns are pretty simple to forage. I could write a whole nother post on actually foraging the acorns, but I’ll stick to the recipe for now.

This will make 1 8 inch cake.

Ingredients: -3/4 cup acorn flour, leached -1/2 cup white flour -2/3 cup almond milk, or other vegan milk of choice -1/3 cup vegan butter -1/2 tsp each of baking powder and baking soda -1/4 tsp of salt -1/2 tsp of cinnamon or pumpkin spice powder, or a few spicebush berries -1/4 cup of nuts of choice (I used foraged black walnuts, this step is optional) -1/2 cup white sugar -1/2 cup brown sugar -2 egg substitutes (applesauce, chia/flax eggs, even pumpkin puree)

Mix up all the ingredients as you would a typical cake. This is a pretty rough recipe and if it looks too wet or dry, feel free to add or subtract ingredients as needed. Bake for about 20-30 minutes at 350 degrees- it’s done when a toothpick comes out clean. It’ll be a dark black color, but don’t stress- that’s just how acorn flour bakes. I drizzled a homemade sauce on top made of caramelized sugar and maple syrup. Enjoy, and tell me what you think! Make sure you put lots of love and appreciate for the Earth into the recipe, and thank the tree that gave you the acorns. Let this recipe be a meditative exercise, and eat every bite with gratitude.

Let me know how it goes, and if you’d like to see more foraging recipes!

[yellowmanula]

PESTO Z POKRZYWY