Category Archives: forage

wild strawberry jam

25 Wednesday Jul 2012

Posted by in cook, forage, preserve, wild berries

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I spent a blissful two hours picking wild strawberries on the trail last weekend. I had been picking small handfuls of them every morning and evening on our walks over the past two weeks and enjoying the sweet burst of flavor each little berry contains, but now it was time to do some serious picking. This time I brought along a large basket, dressed in rain pants (in order to crawl around on the ground) and wore mosquito netting. Lucy, as always, is a patient foraging companion. She just wanders around quietly nearby or curls up beside me in the tall grass and relaxes in the morning sunshine, eyes half closed.

I managed to pick enough berries for four medium jars of strawberry jam. As I didn’t have a lot of time for sterilizing jars, etc. I decided to try a freezer jam recipe from Jean Pare (Company’s Coming) which worked quite well. I am looking forward to opening these up on a cold winter’s morning and tasting sweet summer sunshine on my pancakes or toast or even served with chocolate or ice cream!

Strawberry Freezer Jam

4 cups sliced strawberries (or whole wild strawberries)

4 cups sugar (I use raw cane sugar)

2 tablespoons lemon juice, fresh or bottled

Place strawberries in a large pot. Cover with 2 cups of the sugar. Heat and stir on high until it comes to a full rolling boil. Boil hard for 3 minutes, stirring continually.

Add remaining sugar. Return to a boil, stirring continually. Boil hard for three more minutes while continuing to stir. Remove from heat.

Add lemon juice. Stir and skim off foam. Cool. Fill jars or plastic containers leaving at least one inch at the top for expansion. Let stand on counter for 24 hours to set. Freeze. Makes 4 half pints.

juicing dandelion leaves

14 Thursday Jun 2012

Posted by in forage, juice

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Last weekend I spent a lovely hour harvesting dandelion greens in the rain. This is nothing new as I am running outside daily to get a handful of the wild greens to add to my breakfast omelette, salads and soups. This time, however, I harvested a very large bowl full, washed them very well and then ran them through the manual Tribest Z-Star manual juicer that I bought for juicing wheatgrass.

I use the juice as a cleansing tea, adding one tablespoon to a mug full of hot water. I also freeze the juice in ice cube trays and add one or two ice cubes to my morning green smoothies. I am going to be juicing dandelion greens like crazy all summer so that I can continue to freeze them and add them to smoothies, soups and sauces all winter long.

Last summer I did a post called Dandelion Love, outlining the medicinal properties of the flowers, leaves and roots of the mighty dandelion. Here is an excerpt that I wrote on the leaf:

The leaves can be eaten fresh in salads (it tastes bitter, like arugula; balance this with a sweet dressing if you do not like bitter) or cooked and added to stir fries, soups and casseroles. You can juice the leaves, freeze the juice in ice cube trays (storing the cubes in ziplock freezer bags) and add to green smoothies all year round. Or you can make large batches of dandelion tea with flowers and leaves, allowing the mixture to boil down and become very concentrated. Strain then freeze the tea in ice cubes. Later, thaw a cube and add to a mug of hot water for dandelion tea in winter. The leaves contain bitter glycosides, carotenoids, terpenoids, choline, potassium salts, iron and other minerals, vitamins A, B, C and D. The leaves act as a detoxifying agent and therefore often used during cleanses. It is also used as a diuretic or to treat high blood pressure. The leaves are very good for the liver and gallbladder, and stimulates the production of bile. ~Delena

It is always such a thrill to walk outside my back door and into a whole world of edible wild plants. The dandelion is Royalty among herbalists, bursting with goodness.  Not only are dandelion leaves delicious but they are also so good for us!

decorating tiny birdhouses with kids

07 Monday May 2012

Posted by in forage, handmade, make it

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Another great craft to share with you all! These tiny birdhouses are quaint, gorgeous and totally customized!

We began this project with these tiny little wooden birdhouses that I found at Michael’s craft store for $1.50 each, a few months ago. As they were very pale we decided to do a paint ‘wash’ by simply painting them with watered-down watercolor paint and also dipping the bright string in the dirty water so that the entire house would look old and weathered.

Then we hung them to dry. I love how each one looks different from the others.

A few weeks later, E and I went out into the woods with baskets and gloves and gathered twigs, pine cones, bark, moss, lichen, leaves, dried flowers and large sticks. We put the baskets in the craft room to dry out for the next few weeks until their next visit.

Two weeks later, M and E came over and we began decorating the tiny bird houses with the gathered material. We used pruning shears and scissors (or our fingers) to cut things to size and wood glue to stick the natural material onto the houses.

Here’s E’s birdhouse in progress…

Here’s M’s birdhouse, also in progress… I found these tiny little birds (also at Michael’s) and couldn’t resist buying them for this craft.

Here is mine. It is not quite finished yet as I used up a lot of prep time pre-drilling holes then screwing my house to a thick branch (from the bottom). I’ll add some moss and lichen later.

And here are the finished products: our little birdhouse village! M and E left theirs here to dry out completely until their next visit when they’ll take them home. I am so pleased with how these turned out! Not only did we each have a very cool birdhouse at the end of the project, but we had a fun time together chatting, wandering the woods and sharing great ideas. I haven’t decided where I’m going to put mine yet, but I think I’m already ready to make another one!

wild berry smoothie

08 Thursday Dec 2011

Posted by in cook, forage, wild berries

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With the earth asleep under a thick blanket of snow, this is the perfect time to ‘shake things up’ by visiting your freezer and rediscovering those healthy summer treasures stored there. Today, I brought out some frozen raspberries, Saskatoons, wild red and black currants, Highbush cranberries and a few pureed chickweed ice cubes to add to a colorful smoothie. What a great way to wake up those sleepy taste buds, boost that immune system and enjoy last summer’s foraging harvest with this explosion of summer berry flavor.

wild berry smoothie

I use a variety of smoothie recipes depending on what I have on hand.  The most basic smoothie recipes generally calls for:

1 cup yogurt

2 cups frozen fruit, chopped

1 cup ice cubes

Put these in a blender and blend until smooth. From there feel free to experiment by adding:

  • different fruit combinations ( I almost always add a banana to thicken it)
  • frozen honeydew, cantaloupe and/or watermelon
  • frozen pureed dandelion leaf
  • a splash of pineapple juice or coconut milk for a tropical flavor
  • pomegranate or cranberry juice
  • almond or soy milk
  • a tablespoon of freshly ground flax seed or wheat germ
  • honey or Stevia if you want your smoothie a little sweeter
  • a squeeze of lemon or lime juice to make it more sour
  • or top with granola

A friend of mine mentioned that he makes a healthy peanut butter breakfast smoothie… I’ve never tried that before, perhaps he’ll share his recipe with us? In the meantime, cheers everyone…

To health, wellness and vitality!

 

bent willow settee

25 Sunday Sep 2011

Posted by in bent wood furniture, cabin living, forage, handmade

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This weekend I had the privilege of spending an afternoon with my friends/neighbors, K and W. They had family visiting and had planned to build bent willow settees together. I had always wanted to learn to work with willow and jumped at the chance to join them. We were all lucky that K had done this before and was going to lead everyone (with W’s help) through the process. Here is W (“foreman”), ready with the instructions…

Below is a chair that K had previously made. It was similar to the settee we were making so we had it on display for inspiration and a closer look at the way some of the pieces fit together.

On Friday, K and W went into the bush and cut the willow. They ended up making another trip on Saturday and a quick trip today (Sunday) to get a few more branches. Here are some of the branches ready to go:

A table full of tools: drills, hammers, bits, screws, nails, pruning shears, knives, saw…

We worked as a team to get the wood ready. Some trimmed branches, others chopped the wood into lengths…
B and I trimmed the ends…

When everything was cut and ready, each of us picked a spot and began to build the main structure. We teamed up in pairs. K and W led the way and we mirrored everything they did.

Slowly, the settees began to take shape…
l had to leave at this stage (Saturday). This afternoon (Sunday), I returned to finished my project. (Mine is the middle one.)

With help, we inserted the branches through the upper bracket and fastened them to the front support to form the seat.

Then we trimmed the upper branches and twisted the smaller branches around the larger pieces. Here is my ‘finished’ settee. The duct tape will stay on until the wood has dried and ‘cured’. At that time I will also do a final trimming of any loose branches and remove the dead leaves. I will also look for some fabric to sew a custom cushion for the seat.
It was a fantastic weekend! Not only did I learn a new skill, I got to spend time with good friends, meet new friends, laugh ’til my belly ached, was introduced to Miller’s lemon beer (YUM! perfect on our hot, sunny Saturday) and went home with a beautiful piece of furniture that I made myself. Cheers!

rosehip syrup

21 Wednesday Sep 2011

Posted by in cook, forage, preserve, wild berries

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The brandy added to this syrup makes it taste so good! A concentrated and potent syrup bursting with vitamin C. Add a few tablespoons to smoothies or add to a mug of hot water for tea. Mix with prepared black tea and chill for a fruity ice tea or mix with soda water for a rosehip Italian-style soda. Pour over top cakes or puddings, pancakes or waffles. Or simply take a spoonful as medicine when feeling under the weather.

5 cups rosehips

water to cover

honey, or natural sweetener of your choice

brandy

Put rosehips in a stainless steel or glass) pot. Add enough water to cover and bring to a boil. Then simmer on low heat for about an hour. Let cool then mash the rosehips well.

Stain the liquid through cheesecloth or jelly bag, pressing the juice through the bag.

Measure to see how much juice you have, then pour into a clean Stainless steel (or glass) pot. Bring to a boil and add sweetener. For every cup of juice add 1 cup of honey or sweetener of your choice. (Note: I only use half the recommended amount of sugar for a more tart syrup). Boil for a few minutes. Then pour into a large sterilized jar. Allow the syrup to cool before adding 1 teaspoon of brandy for every cup of syrup.

Refrigerate. Note: should keep from 6 months to a year in the refrigerator.

rosehip jelly (Rosa acicularis)

13 Tuesday Sep 2011

Posted by in cook, forage, preserve, wild berries

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This jelly is very high in vitamin C and has a wonderful tangy, hibiscus-like flavor. Serve on toast, pancakes, waffles, crepes or on top of a wheel of brie.

rosehip jelly

8 cups of rose hips

6 cups of water

4 cups of the prepared juice

1 box of certo

1/2 cup lemon juice (bottled or fresh)

5 cups of organic sugar (I only used 3 cups as I like my jelly tart in flavor)

Remove stems and wash rosehips. Put hips into a stainless steel pot (never use aluminum as this destroys the vitamin C) and add water. Boil for about 10 – 15 minutes, until the fruit is soft enough to crush. Crush and squeeze through jelly bag. Put prepared juice into stainless steel pot, add lemon juice and certo and bring to a boil. Add sugar and boil hard for 2 minutes. Remove from heat and pour into sterilized jars up to ¼ inch from the top and seal.

Enjoy!

rosehips (Rosa acicularis)

12 Monday Sep 2011

Posted by in forage, tea, wild berries

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This evening, Lucy and I took our time on our walk and I picked rosehips. I always know that summer is nearly over and autumn is just beginning when the wild rose bushes are covered with the small, scarlet fruit. Usually it is best to harvest rosehips after the first frost when they are sweetest, but I had noticed that the deep red fruits were beginning to dry out and wrinkle so I thought I had better pick them sooner rather than later.

Nutritional Information:

Rose hips contain iron, calcium, phosphorus and flavinoids. They are richer than oranges in vitamin C. In fact, according to Beverley Gray, 3 rosehips contain the same amount of vitamin C as an orange. It is not surprising to learn that during the Second World War, British soldiers gathered huge quantities of rosehips when they could no longer import citrus fruits.

Be careful not to eat the seeds as they are covered with fine, silvery hairs which can cause digestive problems if ingested. Cut the hips in half and scrape clean.

Culinary Uses:

Rosehips can be used whole in teas and syrups (crush the fruit then steep in hot water for 15-20 minutes, then strain the liquid), or made into jams and jellies. They can also be dried (cut in half and remove seeds first) then later ground into a powder and added to other wild tea blends.

Dried seedless rose hips make a delicious and easy-to-prepare jam. Simply cover them with fresh apple juice and let them soak overnight. The next day, the jam will be ready to eat. Cinnamon and other spices can add more flavor, but the jam is quite good as it is. ~ Rosemary Gladstar

Medicinal use:

  • treat anemia
  • treat menstrual cramping (antispasmodic)
  • for bladder or kidney irritations (antibacterial)
  • excellent heart tonic (bioflavinoids)
  •  to strengthens capillaries  and treat varicose veins and hemorrhoids (bioflavinoids)
  • help regulate blood circulation
  • relieve teething symptoms (give 4 to  drops of the syrup every hour for infants)

Rosehip seed oil is available commercially and is very high in essential fatty acids. According to Stephanie Tourles, this makes it “ideal for mature, environmentally-damaged, prematurely aged and devitalized skin”. Add the oil to you homemade creams and lotions.

Pop in tomorrow and I’ll share my rosehip jelly recipe. I may also try Beverley Gray’s recipe for rosehip syrup with brandy. See you then!

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Stewart, H. (1981). Drink in the wild. Douglas & McIntyre: Vancouver, BC.

Tourles, S. (20070. Organic body care recipes: 175 homemade herbal formulas for glowing skin & vibrant self. Storey Publishing: North Adams, MA.

mystery solved: touch me not (Impatiens pallida)

01 Thursday Sep 2011

Posted by in forage, wild flowers

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Do you remember when in one of my earlier posts I showed this picture of a flower that I did not know the name of? I am happy to report that the mystery of the beautiful thick patch of trumpet-like yellow flowers growing near the Medicine Wheel garden is now solved! It was actually, M, one of the kids who built that amazing 2-story fort, who taught me what it was. He and his family were out back with me, taking a tour of the grounds, when M discovered the patch and demonstrated a seed pod exploding with a sudden pop! “They are called Touch Me Nots”, he explained, and I was very impressed. (I was also thinking about how just a few nights before at their bonfire, he had demonstrated a cap exploding off of a twisted plastic pop bottle!) The very next day, K (the son of the couple who built this cabin) told me the same thing. He was out working on his land and I went over with some fresh muffins. He told me that he had figured out my mystery flower. We walked over to his car where he pulled out his guidebook on medicinal flowers of Alberta and showed me the unmistakable picture of Touch Me Not (Impatiens pallida), also known as Jewelweed, Yellow Jewelweed and Spotted Jewelweed.

Touch Me Not is a self-seeding annual plant, which can grow up to six and a half feet tall. (Mine are about four feet tall.) It often grows in ditches and along creeks. The triangular leaves have toothed margins and are silvery green in color. The flowers are yellow with a three-lobed corolla; one of the calyx lobes is also yellow and forms a hooked conical spur at the back of the flower, forming the back of the trumpet (or funnel) shape. The seed pods have projectile seeds that explode out of the pods if they are lightly touched when ripe. See this youtube video for a demonstration.

You may be more familiar with Orange Jewelweed (Impatiens capensis) which is more common. Often these two will be found growing side by side.

Medicinal Uses:

  • Make a poultice for skin rash.

I look forward to learning more about this beautiful plant!

highbush cranberry jelly & thumbprint cookies

31 Wednesday Aug 2011

Posted by in cook, cookies, forage, preserve, wild berries

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 wild highbush cranberry jelly

Clear, ruby-red, tart and delicious. Serve on toast, over ice cream or yogurt, or as a condiment with meat.

5 cups highbush cranberries

3 cups water

4-1/2 cups prepared juice

1- 2 oz package (57 g) or pectin crystals

4 cups sugar

3 tablespoons lemon juice, fresh or bottled

Put highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, mash or crush them gently. Boil for 10 minutes, then put berries into a jelly bag and strain overnight.

Measure juice, adding water if the liquid doesn’t add up to 4-1/2 cups. Put into a large pot and add the pectin. Bring to a boil, stirring constantly. Add sugar and lemon juice. Stir until sugar is dissolved. Then boil hard for 1 minute without stirring. Skim off foam. Pour liquid into hot sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.

For more information on highbush cranberries (Viburnum edule), click here to see a previous post. Also, see my recipe for highbush cranberry compote.

thumbprint cookies

This recipe comes from my Betty Crocker Cookbook (40th Anniversary Edition).

Making thumbprint cookies is a fun and great tactile activity to do with kids. With this recipe, I can enjoy my home made jam and it also lets me use up the ground almonds that are a by-product of my home made almond milk.

¼ cup packed brown sugar

½ cup butter, softened

½ teaspoon vanilla

1 egg, separated

1 cup all-purpose flour

¼ teaspoon salt

1 cup finely chopped nuts (I use toasted ground almonds)

jelly

Heat oven to 350 degrees (F). Mix sugar, butter, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place 1 inch apart on ungreased cookie sheet. Press thumb deeply in the center of each. Back about 10 minutes or until light brown. Cool. Fill thumbprints with jelly. (Note: in the picture I used highbush cranberry compote instead of the jelly. The gingery tart compote balanced the sweetness beautifully!). Yield: 2 dozen cookies.

Why not have a ‘jam tasting’? Make a batch of these cookies and use an assortment of your favorite jams and jellies and fruit butters to fill them. A yummy and colorful addition to your Christmas cookie platters.

Resource:

Zeman, A.M. (1991). Betty Crocker Cookbook: 40th Anniversary Edition. Prentice Hall:New York.