Tag Archives: cattail

Fall P.E.M.U. Recipes…

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Another fall foraging class in the books!

I have been busy gathering acorns and just now getting around to posting recipes for the food we didn’t cook on the campfire:

Watercress Soup

Lamb’s Quarter Artichoke dip – just substitute lamb’s quarter for spinach

Acorn cookies – Bridget used this one for cookies but substituted 1 1/2 C almond flour, 1/2c regular flour. She also added 3 tablespoons butter, 2 eggs, and glazed the top with maple syrup coconut sugar reduction

The acorn cookies above were made by Tara, the leader of the Hurricane Wives Club, as comfort food while our loved ones weathered Hurricane Matthew. I wasn’t worried, but I ate more than my fair share..
1 cup acorn flour & 2 cups all-purpose
2 cups of sugar
1 tsp salt
2 eggs
1 tsp baking soda & 1 tsp hot water
1 tsp vannila extract
chocolate chips
Mix eggs one at a time. Add dry ingredients. Cook at 350 for ~ 10 mins
The tribe sets out…

Swamp time…

 

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Harry’s meal tickets..

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Campfire feast..

To find out about future foraging classes, go here: P.E.M.U.

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Fall P.E.M.U. recipes…

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We had great weather for a great class this past Saturday. Some people are interested in foraging for survival purposes, some for medicinal, and some for culinary. At BigPig Outdoors we try to cater to all the crowds, so we forage and cook over the fire and also dine on stuff I bring from the house.

Among the many plants from the field, we harvested hackberries, groundnut beans and tubers, jerusalem artichokes, hog peanuts, muscadines, wild grapes, black walnuts, cattail, watercress, and hickory nuts. We soothed fire ant bites with plant medicine, made cordage in the cattail swamp, tasted ground cherries, played with pitch glue, and crushed an iPhone.

Hickory nut milk simmering on the fire…

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From the kitchen we ate autumn olive fruit leather, papaw bread, persimmon bread, autumn olive juice, and beautyberry jelly. You may have missed the class, but you don’t have to miss the recipes..

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Papaw (or persimmon) bread – adapted from https://www.hort.purdue.edu/newcrop/ksu-pawpaw/cooking.html#CAKES

Pawpaw Bread d
1 c. melted butter
2 c. sugar
4 eggs
2 c. pawpaw pulp
1 Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c. pecan pieces plus 16 pecan halves
Preheat oven to 375°F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves, and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character.

Beautyberry jelly – https://bigpigblog.com/2013/10/02/beauty-is-in-the-eye-of-the-be-rry-holder/

1 ½ qts. of Beautyberries, washed and clean of green stems and leaves. Cover with 2 qts. water.Boil 20 minutes and strain to make infusion. Use 3 cups of the infusion, bring to boil, add 1 envelope Sure-Jell and 4 ½ cups sugar. Bring to second boil and boil 2 minutes. Remove from heat and let stand until foam forms. Skim off foam, pour into sterilized jars, cap.

Interested in learning more about the plants around us? Check here for upcoming class dates: http://www.bigpigoutdoors.net/poisonous–edible–medicinal—-useful-plants.html

Summer P.E.M.U. recipes..

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As promised, here are the recipes from the Summer P.E.M.U. class for the treats not made in camp.

Everybody’s favorite was the Blackberry-Raspberry Crumble Bars which came from here: http://kristineskitchenblog.com/2013/07/02/blackberry-crumb-bars/ The only thing my wife did differently was add some honey to it and purple flowered raspberries.

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The Black Cherry syrup that we topped the bars with was just a 1:1 simple sugar syrup recipe.

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The kudzu pesto was olive oil, garlic, salt, pumpkin seeds, some pepper, parmesan cheese thrown into a food processor with young kudzu leaves, oxeye daisy greens, and some violet greens. I don’t have an exact recipe since I was taught to just eyeball it when we made it out of chickweed at one of Marc William’s classes.

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The spicebush muffins and dandelion jelly recipes can be found in Ila’s recipe book here: http://wildcrafting.com/

Sumacade and mountain mint tea…

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Digging for grounduts..

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Groundnuts that we later pan fried..

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Processing elderberries for tinctures..

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Class photo..

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