More local and wild foods, more bulk
ingredients —->> less waste.Homemade salt-brine fermented pickled acorns! These should keep for a couple months at least! Eat as is, or use in recipes, lik…
Enjoy the sweet taste of the wild with this easy and delicious Wild Huckleberry Jam! Courtesy of Daring Gourmet; published on 08/21/2018.
OVERVIEW
INGREDIENTS…
This simple sautée is an easy way to bring out the fresh flavor of fiddlehead ferns. The savory richness of golden garlic, should you choose to use it, highlights their naturally grassy flavor. &…
Acorns from the Oregon White Oak are often sweeter than other species, and once leached, have a mild potato-like flavor, and can be used whole or ground in a gluten-free baking flour for breads, pa…
Indian Celery, or Cow Parsnip, is a native, perennial herb with edible young shoots and leaves - as well as roots, flowers, and seeds!
While Indian Celery tends to be treated like a we…
Fernleaf Biscuitroot, or Lomatium, is a drought-tolerant native plant with edible roots, leaves, and seeds, and many medicinal uses. In this post, we’ll be sharing one way to enjoy it’s edible and…
Nettles are so
nutritious, deliciousand medicinal, they have been cherished for thousands of years - in cultures all across the globe! That’s right, nettle leaves are a high-protein (up…
