At Home in Nature

  (Agate, Colorado)
TwoInTents Blog
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Recipes for you!

What’s wild in your box?

In your box today you’ll notice some delicious wild herbs.  Wintertime is not known for its tremendous variety, but at least the mainstays are easily welcome to the plate again and again.  Pine nuts are delicious wild foods – they have not yet been brought under cultivation, although Maia has recently begun planting an orchard – but this week are be accompanied by locally harvested pine needles and willow, and can be combined with rice, locally grown barley and wheat, California raisins and garden herbs for a delicious stuffing. 

Recipe for the week: pine nut stuffing

1/2 cup pine nuts  
1/4 cup raisins    
1/4 cup wheat   
1/4 cup rice    
1/4 cup barley
1/8 cup herb mix
Herb mix includes: garlic, rosemary, onion powder, sage and black pepper

Combine all ingredients in a pot with 1.5 to 2.5 cups of water (depending on how “gravy” you like it).  Raise to a high boil, then reduce to a simmer for about an hour to two hours, or longer if you like it very soft.  Add water if it dries out!  Serve hot or cold, add salt if desired (most people like salt).  (Salt not included)

Recipe for the week: pine tip mayonnaise

If you’re adventurous, give this one a try.  It’s from Laurie Constantino, “Mediterranean cooking in Alaska.” http://medcookingalaska.blogspot.com

1 cup mayonnaise (homemade or store-bought)    
1/4 cup minced spruce tips (or fir or pine)
2 teaspoon lemon juice

Thoroughly mix all the ingredients. Let flavors blend for at least 1 hour before serving.

 
 

Plantain Leaves with Currants and Roasted Nuts

Plantain Leaves with Currants and Roasted Nuts

Recipe from Wild Food Foragers of America, Vol. 1 No. 4, August/September 2003.

1 pound plantain leaves

2 tablespoons olive oil

1/4 cup nuts (pine nuts, pecans or walnuts)

2 cloves garlic, finely minced

1/4 cup currants or raisins

Salt and pepper to taste

Instructions

Wash, but don’t dry the plantain leaves, then chop coarsely.  Place in a large saucepan over medium heat and cook, covered, 4 to 5 minutes. Remove to a colander and rinse quickly. Press out as much water as possible. (This will remove bitterness from older leaves.)

In a large skillet, heat olive oil over a medium fire, add the nuts and cook just until they begin to roast.  Add garlic, and cook another minute.  Add the leaves, currants, salt and pepper. 

Cook, stirring frequently, about 5 more minutes and serve hot.

 
 
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