Natural Living Resources Here are some of my favorite resources that will help you along your Grow Forage Cook Ferment and Herbalism journey! Please note that some of these are affiliate links, which means that
The FireWorks Feast is a world-class immersive farm-to-fire-to-feast dining experience at the Inn at Bay Fortune in Prince Edward Island. It takes place over four hours, and features foraged ingredients from Chef Michael Smith’s Culinary Farm, along with other local tastes. You will never forget the
I’ve found this on waste ground and riverbanks from Kent to Wales and as far north as Edinburgh. Despite being very tasty the berries do not have a long recorded tradition of use, so go easy at first to test your individual sensitivity.Berry clusters ripen at different stages. It took me three weeks of return visits to collect the quantity required for this recipe.
Where should you eat? We’re sending you here, to the Best New Restaurants in America in 2018. You’ll probably see us at the next table, because we can’t stop going back.
A foraging family in southeastern Connecticut searching for wild edible food to identify, photograph, and create recipes. Healthy, organic, wild food.
Edible daylilies, Hemerocallis fulva, grow wild in most of the US. You can eat the flowers, flower buds, young stalks and tubers.
I have so much to tell you I don't even know where to begin. I guess this is what happens when you move to a new place. Life happens, but i...
Apple fig chutney is a tangy condiment made from fresh apples, fresh figs, and savory spices. This cooks easily on the stove and can be water bath processed for shelf stability.
Stuffed yucca blossoms are bite-sized packets of spiced, cheesy goodness. No matter how many you make, there will never be left-overs.
Daylesford Organic Beef Quarter Pounders are made from our very own organic beef, raised on the lush grass pastures and wild forage of our own farms. An excellent option for barbecues this summer; scrumptious cooked over hot coals and served with your chosen accompaniments, salads and sauces. Alternatively, cook in the same way you would a steak: sizzle on a searing hot griddle pan for a couple of minutes each side before finishing in the oven. Our love for food inspires us to go further, we’ve been farming organically for over 35 years, meaning our animals enjoy their natural grass and forage-based diet, growing into strong and healthy animals, free from unnecessary chemicals, antibiotics and GM feed. We choose British breeds who thrive in their native landscape and encourage healthy biodiversity on our farm. We avoid waste of any kind, so manure and kitchen waste compost are returned to the soil as rich natural fertilisers. We have even built our own abattoir to ensure the highest animal welfare and reduce food miles, which results in better tasting meat, and we spread our message far beyond the boundaries of our own fields. Each step of our journey is made with a conscience, and a love for food.
The unopened buds of common daylilies make a tasty pickle. Add them to salads or use them as a cocktail garnish.
Magnolia flowers have a wonderful flavor all their own. Capture the flavor of spring in this Magnolia Blossom Cream Cake.
//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js // Mint is one of my favorite things to forage because I love everything mint! Honestly it’s more like an addiction. When I’m st…
Once, in France, I walked on the lawn of a château in Haute Savoie. A familiar but unexpected fragrance rose from beneath my feet. I looked down. In the gr
It’s that time of the year, the weather is supposedly getting better, and every thing is starting to burst into life. This means elderflowers are everywhere in the countryside and garde…
A traditional salad of steamed nettles mixed with garlic-scented oil and curd cheese from the town of Denizli and the surrounding region of Turkey.
Use both the flowers and leaves of nasturtium to make an amazing summer salad!
Tender light muffins sweetened with wild violet syrup and sprinkled with wild violet sugar. Edible flowers baked into a Spring floral treat.
The rowan, also known as the mountain-ash tree (specifically, the Sorbus aucuparia, Sorbus torminalis and Sorbus domestica species), produces the most wonderful red berries during September and October. They’re unbelievably red. The tree grows in many places in the cooler climes of the Northern Hemisphere. It’s a favourite of birds and foragers in Britain...Read More
\"In this comprehensive guide covering the Okanagan Valley region in Canada, discover the stories of chocolatiers and cheese makers, farmers and foragers, chefs and restauranteurs, coffee roasters and vintners\"--\nGold Winner of a 2017 Taste Canada Food Writing Award The Okanagan Valley is one of Canada's most famous and beloved regions. Breathtaking scenery, temperate climates, lush farmland, opulent vineyards and bountiful orchards all combine to create a one-of-a-kind destination. The Okanagan is also home to a burgeoning scene of culinary artisans who produce an incredible variety of delicious products from the bounty afforded by the generous valley. In this comprehensive guidebook covering all 7,500 square miles of the region, discover the stories of chocolatiers and cheese makers, farmers and foragers, chefs and restauranteurs, coffee roasters and vintners. Allow yourself to be escorted from apiary to orchard, organic farm to butcher shop, cannery to cidery. Take a seat at one of the many innovative farm-to-table restaurants and taste the fare of the area's most talented chefs. Visit farmers' markets, bakeries, cafes, and coffee shops, and learn the history of the Okanagan through the astonishing array of products available from today's food artisans.
"When the tide is out, the table is set" Tlingit Native Alaskan phrase Lithe and graceful, clothed in algae colours with eyes the hue of sea water, Hope Merritt lives in Sitka, off the coast of Alaska, part of a chain of islands. Prior to moving there, she was a traveller, living hand to mouth...
You don't often think of grandma's hosta patch as the best place to harvest lunch, but hostas are edible (and delicious). Perhaps it's time to open your eyes to all the wonderful edibles lurking in
Foragers offers the freshest, healthiest, yummiest food
We've got the answers to your questions about one of the most whimsical vegetables around: fiddlehead ferns.
Lafeber Sunny Orchard Nutri-Berries feature wholesome seeds and grains, with real pieces of cranberries, apricots, and dates to add a delicious, farm-fresh flavor. Each tasty cluster provides all the nutrition of pellets while providing the benefits and fun of foraging. All the nutrition of pellets with all the fun of foraging Hulled seeds and grains provide greater nutrition in every bite Made with real papaya, pineapple and mango Sunny Orchard Nutri-Berries are great for a wide variety of large parrot species, including Amazons, African greys, and Pionus. The seeds and grains in Nutri-Berries are pre-hulled and coated in stabilized vitamins, chelated minerals, and more. The lack of hulls means your bird receives the benefits of these supplements in every bite (and reduces the mess from eating). Each tasty cluster features 30% pellets to provide the nutrition your bird needs. Balanced Omega 3 and 6 boosts immune function and improves skin health. Nutri-Berries are naturally preserved and flavored, and contain no artificial colors.Made in the USA.Feeding Guide: Feed as a complete diet or as a healthy treat.Guaranteed Analysis:Crude Protein (min) - 10.0%Crude Fat (min) - 6.0%Crude Fiber (max) - 5.0%Moisture (max) - 14.0%Omega 3 (min) - 0.39%Omega 6 (min) - 3.17%.
WHERE THE WILD THINGS ARE NO. 13. STINGING NETTLE AND SPRING GARLIC SOUP!
Its spring time and that means time to make tons of different things with those stunning Vit c packed lime green fresh spruce tips. Remember to remove the brown casing and give them a wash, these a…
My mother's day request was time to make dandelion pancakes. (It's a little tedious to pluck all those petals...) Last year I made them...
This time of the year you really notice how many rowan trees there are in the city center as they all bear loads of delicious-looking (and very bitter) red berries. Too bad there are almost as many cars so we can only use the berries for throwing them at friends or admire them with dignity. Luckily this pet of the Finnish thunder god grows in some more peaceful places as well. After all, it is the first tree you should plant on the yard of a new house. The recipe is an adaptation from the lingonberry fudge in the cook book Härkäpapua Sarvista (Irina Somersalo & al., Multikustannus 2007). The amount of brandy I added is so small you can't really taste it but this is easy to fix if you wish. And with the same basic method you could prepare salmiakki fudge or even garlic fudge which was also suggested by the book. - 2 dl oat cream - 3 dl dark sugar - 2 tablespoons margarine (or coconut oil) - 1 dl rowan berries - 1 tablespoon brandy In a saucepan, heat up the cream, the sugar and the margarine, stirring often until the basic fudge mass is ready. It may take some experienting to figure out the right time between caramel sauceness and lollipop hardness. After about 40 minutes it should have turned into a dark brown pile of thick bubbles. If you drop a bit into a glass of cold water, it should form a firm bullet but not become rock solid yet. See all your berries are clean. Crush them a bit and add into the mass in small batches. Add the brandy as well and let the mass come to a boil once more. Spread as a thick layer into a casserole covered with parchment paper. Let it cool down and refrigerate for a few hours. Cut in pieces. Nutritional values / 547 g: energy 1381 kcal fat 41 g protein 2 g carbohydrates 244 g fiber 5 g
Common milkweed is a tasty edible plant, and one of my favorite spring greens. That's right my friends...milkweed is edible, and wicked tasty. It tastes remarkably like asparagus, only better. Every time I tell someone
One of my favorite ways to use foraged pine needles is to infuse them in olive oil for use in salad dressing.
We wanted to make a cake that tasted like a Nordic forest in springtime, so we decided to use spruce syrup to moisten the mint sponge cakes, top the cake with spruce tip sugar and add a little freshness to the frosting with lemon zest.
