These 20 delicious ramp foraging recipes that will have you cooking up a storm in the kitchen! These recipes will satisfy your craving for this wild ingredient.
Ramps have a lovely onion-garlic taste and are delicious raw, lightly sautéed, or in this amazing soup. They can also be used in recipes which call for leeks, or as a substitute for onion.
A finishing salt infused with the flavor and aroma of fresh ramp leaves. Makes about 1 cup.
Schnitzel is a broad term that basically means some kind of meat has been pounded thin with a mallet and then breaded with flour, egg wash, and bread crumbs, and finally fried in butter. It’s usually served with some kind of potato and a wedge of lemon. What I didn’t know is that just about every country and culture has a version of schnitzel.
Andrew Zimmern’s Wild Game Kitchen Season 3 As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. In each episode, I create delicious meals using wild food, while sharing tips for sourcing, butchering and preparing game meat and fish. These meals are sustainable and easy…
Forage the backyard weed and make some homemade dandelion bread that is perfect with breakfast eggs or in the lunch box peanut butter and jelly sandwich.
A recipe for a delicious rowan jam, sweetened with apples and with a hint of cinnamon, to enjoy with hard cheeses and game.
Want to lift your dinner game? This Marinated Sumac Tofu recipe is full of healthy ingredients and is sure to be a dinner favourite in any household.Recipe by Ashleigh Calder @innerpickle_
Bracken fern is the most prolific herbaceous plant in North America and is found most everywhere in the world. The fiddleheads taste delicious!
Making fresh sausage at home may seem overwhelming, but truly: once you have the equipment and a little know-how, it goes very quickly. Best of all, it can be done with any kind of wild game you have handy.
This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.
Hank Shaw's website featuring more than 1200 wild game recipes, fish and seafood recipes, foraging tips, fermentation, preserving, and pasta.
This pheasant salad is a refreshing way to use your wild game in the warmer months! This dish is easy to prep for lunch and enjoy throughout the week. With only a handful of ingredients, this pheasant salad comes together quickly while keeping the meat moist and full of flavor.
Explore these forgotten recipes from the past and learn how our pioneer ancestors cooked with what they had.
A recipe for a delicious rowan jam, sweetened with apples and with a hint of cinnamon, to enjoy with hard cheeses and game.
Strawberry-Knotweed Bavarian The flavor of Japanese knotweed is often compared to rhubarb or tart green apples, but it also has an earthy, green flavor as well. In our experiences, people either really like it or really dislike it based on the preparation. We tend to use it in sweeter recipes like cakes, jelly, or syrups, but we also use it in savory recipes like pickles, grilled with a miso marinade, or raw in a summer roll. Knotweed sliced thinly and eaten raw in summer rolls Japanese knotweed is a really invasive perennial plant that spreads through aggressive underground rhizomes. It looks similar to bamboo because it has a hollow stem and joints that form cross walls inside the stem, but knotweed is not related to true bamboo. The shoots emerge looking a bit like asparagus before the leaves start to unfurl, and will be green but deeply mottled or spotted with red. It can grow up to 12 feet tall or more, and will have multiple branches along the main stalk. The leaves of different species can appear slightly different; some are shaped like an elongated heart, while others are shaped like the blade of a shovel with a straight back edge. In the late summer, pretty sprays of white flowers emerge, a great source of food for bees. Once pollinated, knotweed produces winged seeds that may persist through the winter. The dried stalks will also last through the winter and it is one of the easiest ways of finding a patch of shoots by looking for the skeletons of last year's knotweed. Sweet banana bread with Japanese knotweed added The season to harvest Japanese knotweed shoots in southern New England typically lasts about two weeks when the shoots are less than 10"-12" tall. Once the shoots start to branch out and the leaves have all unfurled, the stem becomes quite tough and woody--not suitable as food. When the knotweed in the southern portion of Connecticut gets too tall, we can start driving north to find shorter shoots to collect and cook. Knotweed doesn't freeze well when raw, but can be dehydrated to make a tart infusion to drink, or can be stewed with sugar and frozen in measured portions for later use in recipes. It can also be salted and preserved but will need to be rinsed and soaked to use in recipes. Flavored syrup and jelly made from knotweed will last all year until spring comes around again to start cooking with fresh knotweed. Knotweed jelly Besides using Japanese knotweed shoots as food, the rhizomes are used medicinally as they are high in resveratrol. Knotweed may also be useful in treating Lyme disease by fighting off the Lyme spirochetes and providing anti-inflammatory support for the body. We even use the older, dry parts of knotweed to make biodegradable straws or for use as chopsticks when hiking or camping and we forgot utensils. As kids know, the hollow segments of the dried knotweed stalks also make excellent blowguns, but don't tell mom I showed them! Knotweed muffins To find many of our Japanese knotweed recipes click HERE. Raw Japanese knotweed in a spicy coconut-red curry sauce When very tender, knotweed can be eaten like a crunchy vegetable Knotweed syrup
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. I think these cooking episodes are some of my best work, and I keep asking myself why? I’ve come to realize it’s because I am so excited about teaching people to cook. Viewers can tell when I am…
Wild ramps add fresh, garlicky flavor to these ultra-flaky and tender biscuits. Enjoy them warm from the oven with butter or alongside smoky Easter ham.
The slightly stringy nature of chickweed can make it something of a trial in the kitchen and pakoras are by far the best way to use it. This is a difficult recipe to get wrong - almost any quantities of the various ingredients will work - just make sure you use plenty of salt. The tablespoonful of medium-hot curry powder I suggest gives a mild flavour with a little warmth; if you like it hot then up the quantity or use a hotter powder. There may be purists who baulk at the idea of ready-made curry powder; if you are one, then feel free to use coriander, cumin, turmeric, chilli and so on - in whatever proportions you like.
A recipe for roastred wild boar with cider, sage and jumiper berries | Drizzleanddip
Rosehip Vinegar is the ideal accompaniment to vegetables, salads, smoked meats and fish and is the perfect addition to game sauces… Read more!
Dandelion Jelly over focaccia There are lots of recipes floating around the internet, and a few available in older cookbooks. This is the exact recipe we used, and it worked for us. Robert picked a bucket of flowers, and we pulled all of the yellow petals out of the flower head. We had to remove the green bits, as they seem to be bitter. Picking the petals is a time-consuming, shoulder-aching, and finger-staining job, but the jelly is so tasty, with a deep floral honey flavor that it is all worth it in the end. This recipe is available in our book, available Spring 2016. http://www.skyhorsepublishing.com/book/?GCOI=60239108626260&
Ostrich and Mushroom Stroganoff - a South African flavour to this classic wintery family favourite that originated in Russia in
I don’t typically post two recipes in a row, but I couldn’t wait to share this one. You are going to go crazy for...
Wintertime is a good time for us to go over our stores of wild food from the previous seasons and use them in some dishes and recipes. Here we used dandelion root powder to make a smooth, creamy, and deeply flavored pudding for dessert. We make the powder by digging up the long, tough taproot of dandelions in the spring or autumn, then scrubbing them well until they are free from dirt. Then they get roasted in a low temperature oven until they are dry, you will start to smell the wonderful coffee-chocolate-like aroma after about 30 minutes. Once the roots are totally dried and brittle, they get ground into powder using either the blender of a coffee grinder. The powder is then kept in a airtight jar until we want to use it to make a coffee-like hot drink or use the powder as a flavoring in other recipes. For this pudding, we made a vegan pudding with a blend of almondmilk and coconut milk from the can, but you could use dairy milk as well. We also used weight measurements since they are far more accurate than volumetric measurements in many cases. Dandelion Root Pudding-makes about 8 servings 200 g almondmilk 15 g dandelion root powder 200 g coconut milk (from a can) 70 g sugar 30 g coconut oil 25 g tapioca starch 1/2 tsp agar agar powder 1/2 tsp vanilla extract 1. In a medium saucepan, add the almondmilk and dandelion root powder and simmer for 3 minutes. Remove from the heat and let it steep for 10 minutes. Filter the mixture through a coffee filter to remove the solids. 2. Add the almondmilk back to the saucepan and add the remaining ingredients. Bring the mixture up to a boil and cook for 3 minutes, stirring constantly. 3. Remove the pudding mixture from the heat and allow to cool to room temperature. It will thicken slightly and be a bit gooey. 4. Place the mixture in the blender and whir it for 30 seconds, until smooth. Pour the pudding into serving cups and chill in the refrigerator.
Try one of these 21 heavenly fiddlehead recipes with your next fiddlehead haul - from soups to sides to mains, they perfectly showcase glorious fiddleheads!
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart, the green tops of these leeks are tender and piquant.
Somewhere a Bloomin’ Onion is weeping.
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Goose Pot Stickers are a family favorite when we are lucky enough to have some goose meat in the freezer...and lucky for us this year, Andy was able to bring a few back from his Colorado goose hunt. You can make this recipe with goose or substitute duck breasts. Pot Sticker Ingredients 2 Goose Breasts
