Search This Blog

Friday, March 15, 2024

Spring has sprung soup

 Everything in my yard is blooming so of course I had to go out and play in my garden. I’ve been eating greens from the curly dock that is allowed to grow there, the dandelions, Traveling onions, and now I’m adding some evening Primrose leaves for Thai soup. I would tell you how I make this, But every time it’s a little different. We like ours hot so there’s usually some sort of hot pepper or hot chili, garlic sauce, added, some shaved ginger, always some coconut milk, and Green chili paste. I’ve added it all kind of things to this depending on the mood I’m in, and what I have on hand. You can add any kind of vegetables you like, sometime, I’ve added fresh, basil, or frozen pesto from my freezer, sweet potato… You name it. We’re pretty much vegan around here usually, so it usually doesn’t have any meat in it but you can certainly substitute tofu if you’re like me or add a nice chicken stock and pieces of chicken. Oh, and I forgot I usually add a little bit of soy sauce, and sometimes a touch of Stevia it’s time to get out side with your kids and look beneath your feet.  See what’s for dinner! 


Saturday, October 28, 2023

Steel cut oats with persimmon, vine, peach, amaranth seed

 Well that’s my basic recipe in the title. I also added dried cranberries and will add nuts before serving. It’s a cold day and we will store this in the fridge for eating the next week as the temperature is supposed to dip down into the 30s and 20s, I just the idea of warm oatmeal makes me happy the first thing in the morning 


It is a cloudy, cold, split pea soup, kind of day

 It’s drizzling a cold rain outside, but those curly dock leaves that were once so abundant are now considered very precious as the winter looms over us. I decided to dodge the sprinkles and grab up some fresh, tender, curly dock leaves. I ran across some sweet potato leaves on my journey and some Traveling onion tops. It’s all going in the soup. I usually take out the spines of the curly dock, although I don’t think it’s necessary as I’m chopping it finely anyway. 



Tuesday, September 19, 2023

Sweet potato leaves

 I know this doesn’t quite fit the definition of wild, foraged food, but it kind of does. Most people plant, sweet potatoes only for the underground potato. But as summer Wayne’s and fall has begun, there are only a few greens left for eating as new greens haven’t quite gotten their full growth yet. This is when I look to sweet potatoes to provide a nutrient rich green. You can eat plenty of the green leaves without damaging the production of the fruit beneath the soil. I take out the stem and use them and soups, stews, and chopped finally can be used in a salad. 



Poor man’s pepper

 When I find this, I gather it and save it for my herbal mixtures that usually include garlic tops, basil, and mostly oregano. This is a great addition to those herbs for a general use Italian-ish herbal mixture. All of this is dehydrated and ground or at least broken into minute pieces with a couple of presses on the Chopper button