Category: <span>Recipes</span>

Wild-herbed Ricotta Cheese

What do you do with soured milk? Make cheese!!! I typically make my own cheese salsa dip (recipe near bottom of this post) these days, but for some time now, I’ve been wanting to make a batch of wild-herbed ricotta. I was making my son’s Caesar salad dressing this morning …

Fir and Curly Dock Chocolate Chip Cookies

Not all recipe adaptations work out.  An attempt at replacing corn flour with curly dock seed in a gnochi recipe, failed to hold the dough together after the 6 hour rest period.  Considering all the original recipe was, was a cup of flour, a cup of corn flour, a pinch …

Fir and Curly Dock Cupcakes

So when I’m not planning advanced foraging workshops or signing up for craft or wellness fairs, apparently I am baking! Ashley wanted to know what a lemon loaf might taste like if we used Douglas Fir instead of lemon. The recipe in the Good Housekeeping Cookbook calls for eggs, and …

Culinary Ash Biscuit Recipe (and Rant!)

Yes, this is another recipe blog post, but not before I rant a bit first! It’s said in various places online that you can make Lamb’s Quarters Salt simply by burning the dried leaves, but nowhere does anyone give any indication of how this is done or best practices involved. …

Curly Dock Chocolate Chip Cookies

Yes, I made chocolate chip cookies using curly dock seed flour! Of course there was more to it than that, when you learn to cook with wild provisions, there’s always more to it. The recipe I modified came from Detoxinista. I don’t have coconut sugar in the house, so I …

Making Chokecherry Juice Concentrate, and a Lesson!

(note: images are clickable so you can see them full size. Just remember to hit your browser’s back button to return to this page) So chokecherries, and cherries in general show up in so many recommended sample food lists across this site, that I decided to show you how I …

Fir (and Pine) Mugolio

Two days after the first jar’s July 30th check date, and 14 days before the other three jar’s check date, I decided to finish the fir mugolio. My reason for doing so is that the sugar slush appeared to be solidified across the bottom of the jars, and there was …

Canada Thistle Flower Bud Cheese Dip (cold)

Ever since I started foraging, I’ve been hearing occasionally about using burdock flower buds and thistle flower buds in place of artichoke to make wild artichoke dip.  Several times I brought home some burdock thinking I’d try this.  Life would get in the way, the burdock stems would dry out, …

More Adventures in Baking With Curly Dock Flour – Tortilla???

Last week I made a batch of my usual flatbread, substituting half the flour for curly dock flour and carrying on as normal. While they baked up fine, they were flatter as baking powder is not formulated for wild flour, and hardly rose while baking. This week, I made another …

When a Picture is Worth More than Just Words – Glycerine Tincture-Making

We have just successfully made a non-vanilla-bean vanilla extract!  We have another non-vanilla-bean-extract experiment going now as well with a different plant.  That plant, according to Edible and Medicinal Plants of Canada by Lonepine Publishing, is still used today to lend a vanilla flavour to sweets and such, so when …