If any vegetable--wild or otherwise--comes closeto bamboo shoots in the Great Lakes bioregion, it's cat tail shoots. Their flavor, shape and growth habit are reminiscent of the common bamboo shoot, but with their own special something's of their own. Whilst picking some nice tall shoots I was inspired...
Tuesday, June 11, 2013
Friday, March 8, 2013
Acorn Pancakes (or Waffles)
This is up there as one of my favorite ways to work with acorn flour in a baking/bread situation. You can take this same recipe and use it in a waffle iron to make waffles as well. As I've mentioned in my ACorn bread recipe, I really emphasize making acorns close to half of the dry ingredients, allowing...
ACorn Bread
When I cook with acorns, I prefer ways that accentuate what the acorn has to offer, as opposed to just throwing them into any old dish just because. This ACorn bread not only accentuates the buttery, rich flavor of the acorns, it allows them to act as close to half of your dry ingredient list....
Wednesday, October 24, 2012
Autumnberrykin
I'm a really big fan of closing loops. For that reason, I'm always thinking of how to most efficiently and frugally use all things, especially with food. I've always got my chickens to eat my scraps, the compost pile, or my pet red composting worms, but making more food/drink is always option one for me. In my cider pressing experiences I learned about...
Autumnberry Fruit Leather
I'm a huge fan of fruit leather. I've spent hours mixing up different concoctions of fruits, herbs, spices, and drying them into thin, sticky, sweet sheets. It's all good fun and one of my favorite ways to preserve food. But, of all of the fruit leathers I've made, Autumnberry remains my all time favorite....
Herby Autumnberry Ketchup
I love a good ketchup. Not that mass-produced and overly sweetened kind, with no real complexity of flavor to enjoy. A few years back my mom and I made a batch of homemade ketchup that we learned through Jamie Oliver. It had lots of herbs and spices that set a new bar of ketchup experience. Ever since I've tried to get in a batch or two during...
Saturday, August 18, 2012
Wild Blueberry Ice Cream
I admittedly adopted the base recipe from Sally Fallon's Nourishing Traditions book, but with one minor tweak. She uses arrowroot powder, which I find gives the final ice cream a slightly "powdery", for lack of a better word, mouth feel. Regardless, it's nice and creamy, especially with good raw...
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