We are blessed to have a wide assortment of berries growing on our property. Raspberry, strawberry, blueberry, mulberry, elderberry, and blackberries can be found in abundance throughout our land. Come mid June, daily harvests allow us to incorporate these flavorful, antioxidant rich fruits into our meals.
When any of the 4 seasons provide a bounty of food, I make a solid effort to put some up for the remainder of the year. The practice of canning has allowed me to enjoy a variety of foods beyond their "season" and into the warmer, or colder months of the year. Learning how to preserve food through canning methods has quickly become one my most reliable techniques for long term storage and food security.
Our lawn has become a sea of dandelions. Their vibrant yellow flowers dance in unison to the cool spring breeze. We are certainly overdue for cutting the lawn, but until i force myself to do so, we will keep enjoying the nutritious wild foods that have emerged from the ground. This past weekend, while hosting some close friends, we enjoyed a few wild food feasts. I whipped up a tasty fried dandelion flower dish that was perfectly paired with some aged fermented tomato salsa.
Eating falafels always reminds me on Mamoun’s Restaurant in New Haven, CT. During my younger years, I would often visit this restaurant after concerts to get some cheap but tasty eats.
The snow began to fall around midnight and would continue throughout the the upcoming day. Despite the cool weather outside, it was a perfect day for getting as much done outdoors before the snow covered the ground until spring time. With the wood stove cranking all day, it felt appropriate to not only use it for our source of heat, but also as a cooking apparatus. So, I filled the stock pot with freshly collected spring water, a few grass fed beef soup bones, mirepoix, and my usual suspects of medicinal mushrooms and Maine kelp. A splash of apple cider vinegar and let it simmer. After a few hours of cooking, I strained off the liquid and used it to cook some red rice, kale, and turmeric. Served with a big scoop of South River miso and my homemade tomatillo hot sauce, the whole family was nourished! Meals like this are common here in the cooler months. Not only are they warming and satiating, but they provide the proper nutrients to keep our immune systems strong. Wilder loves the soft, tender meat that falls off the bone. He knows the good stuff!