• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • John F Dean
  • r ranson
  • Nancy Reading
  • Anne Miller
  • Jay Angler
stewards:
  • paul wheaton
  • Pearl Sutton
  • Nicole Alderman
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • Matt McSpadden
  • Rachel Lindsay
  • Jeremy VanGelder
 
Posts: 300
41
2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Huckleberry scones. The huckleberry bush is from my encouraging wild and volunteer plants so the "witch's broom" infection is being removed but you get a good look at healthy leaves in the upper left corner.
PXL_20221021_000204472.jpg
Huckleberry wild in my yard.
Huckleberry wild in my yard.
 
pollinator
Posts: 193
Location: In the foothills of the Blue Ridge Mountains
113
homeschooling cat personal care foraging trees hunting books food preservation fiber arts medical herbs writing
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Edge case submission
I made a foraged salad for lunch. I tried to gather ones that would not be bitter so everyone in my family could enjoy it. The chickweed's flavor was a new and pleasant surprise, mild and crisp. The greens I gathered were lambs quarters, chickweed, common mallow, plantain, and violet leaves with a hand full of red clover flowers to add color.
DSCN1538.JPG
Young Lambs Quaters
Young Lambs Quaters
DSCN1540.JPG
Chickweed
Chickweed
DSCN1542.JPG
Common Mallow
Common Mallow
DSCN1543.JPG
Plantain
Plantain
DSCN1544.JPG
Collected
Collected
DSCN1550.JPG
Washed and tossed
Washed and tossed
Staff note (gir bot) :

Someone flagged this submission as an edge case.
BBV price: 0
Note: Doesn't really look "finished", are you missing a pic?

 
master gardener
Posts: 2197
Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
1080
6
forest garden trees chicken food preservation cooking fiber arts woodworking homestead ungarbage
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission

To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is



I made nettle chips this morning as an experiment. I based what I did on this recipe, but I probably used too much butter, for which they suffered, and maybe I overcooked them at 22 minutes. They're not burnt exactly, but kind of ashy in texture. I don't love kale chips, but they're better than this. I forgot to salt them at first and adding a pop of salt helps but I'm still not tasting nettle the way you do in a soup.

spring-Nettle.jpg
"one of the plants in the wild"
"one of the plants in the wild"
aCupHarvested.jpg
"pic of the ingredients in a measuring cup"
"pic of the ingredients in a measuring cup"
pouringMeltedButter.jpg
gratuitious action shot
gratuitious action shot
done.jpg
"picture of the finished dish"
"picture of the finished dish"
Staff note (gir bot) :

Someone approved this submission.

 
Christopher Weeks
master gardener
Posts: 2197
Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
1080
6
forest garden trees chicken food preservation cooking fiber arts woodworking homestead ungarbage
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission

To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is



I foraged dandelions to diversify the phytonutrients in our lunch salad today. I pick young leaves and cut off the hoary old stem bits because the stem/vein is full of awfully bitter latex. The amount of that that's in the leafy bits is a little much for my daughter, so I'm careful about it while still wanting to keep exposing her. The salad also had a bag of grocery store romaine mix, freshly harvested chives, a bell pepper, sunflower and radish sprouts, carrots, celery, and herbed gouda. A little over a cup of greens distributed across three salads doesn't seem like much, but the dandelion is assertive enough that especially in the aftertaste, it's obviously present.

dandelions.jpg
The little field between our back door and the sauna.
The little field between our back door and the sauna.
dandelionHarvest.jpg
A cup of greens.
A cup of greens.
withDandelionsGreensOnTop.jpg
Dandelion salad.
Dandelion salad.
afterDressedAndTossed.jpg
Ready to eat.
Ready to eat.
Staff note (gir bot) :

Someone approved this submission.

 
Bethany Paschall
pollinator
Posts: 193
Location: In the foothills of the Blue Ridge Mountains
113
homeschooling cat personal care foraging trees hunting books food preservation fiber arts medical herbs writing
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
My post had a last picture of my foraged salad in a salad spinner bowl. It was finished in that picture, we directly served it onto our plates from there. If need be, I can always make another salad, but I just wanted to explain really quick.
 
I do some of my very best work in water. Like this tiny ad:
FREE Perma Veggies Book! - Learn how to grow the most delicious and nutritious food with the least amount of work.
https://permies.com/t/238620/perennial-vegetables/FREE-Perma-Veggies-Book
reply
    Bookmark Topic Watch Topic
  • New Topic