Recreating this dish is super simple and contain as much acorn and as little chickpea as you wish. Here, I use 50% acorn which provides noticeable acorn taste, but still has the texture provided by the chickpeas.
This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine.
A few years back I came across a recipe for vegetable bouillon in one of the many books on my shelf entitled Preserving Food without Freezing or Canning. Since I had heaps of parsley, celery, and leeks in the garden, it felt like the most appropriate way to preserve the bounty. After mincing, I mixed in Maine sea salt and applied a lid to the jar.
A month or so ago, two friends asked if I would be interested in canoeing the Allagash River in northern Maine. I immediately said yes, which was likely a result of a few glasses of mead. Leading up to the trip, I put most of my thoughts on what needed to be done on the land before I leave, somehow forgetting that I would soon be traveling 100 miles by canoe.
We love our coffee program here. In fact, we couldn't imagine starting off our day with anything other than a cup of coffee. A few months ago we decided to take a week off from coffee. Yerba mate, Camille's mom's famous Red Tea, and of course chaga made for perfect alternatives yet after 1 day we were back sipping on our butter brew. You can say we are addicted to the caffeine, but quite frankly, it is the morning ritual and damn good flavor that keeps us coming back for more of this sacred drink.
When actively trying to live a lifestyle that includes foraging and cooking wild foods, it is essential to have resources that can not only show you how to properly identify edible wild plants, but to also show you how to best prepare them. Thankfully there are books out there like Foraging and Feasting, which do exactly that.
In the realm of vegetables, greens are favored for their potent punch of nutrition. As with many health foods, those that have a special renaissance also make a come back with a special price. Greens have gone through a process of gentrification, so to speak. Once they were a diet staple for the low income populous as they were cheap and easy to grow.
There's something about sitting by a camp fire, listening to friends play music while sipping on good wine and roasting marshmallows. We feel fortunate to live close to the Common Grounds Fair which took place last weekend in Unity, Maine