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I can do fancy all by myself :D / roasted chioggia beet, fresh mozzarella, grapefruit vinaigrette, bittercress, toasted fennel and black sesame seeds, topped off with #smbitters Devils Club bitters. 💆
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Some of our current tastes as featured in this great writeup by none other than Warren Bobrow! Wow! Thanks so much to @warrenbobrow and @barrellbourbon http://www.foodista.com/blog/2014/12/14/sm-bitters-something-different-something-brilliant
Wild ginger (asarum canadense) isn't related to ginger but somewhat evocative of it. Grows in abundant patches in the woods (this group was found at ~500 ft) and extremely easy to harvest. The root can be used as medicine, candy or spice. And what else? Hmmmm..... (at Musconetcong Gorge)
Wild ginger (asarum canadense) isn't related to ginger but somewhat evocative of it. Grows in abundant patches in the woods (this group was found at ~500 ft) and extremely easy to harvest. The root can be used as medicine, candy or spice. And what else? Hmmmm..... (at Musconetcong Gorge)
Big Texas / wet look.
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We've been experimenting a lot during this heady summer with syrups - a great way to preserve herbs and fruits both gardened and foraged for the fall and winter to come. The three syrups above are (from left to right) : wineberry with lemon and thai basil, staghorn sumac and borage.
The wineberries have already flown, but staghorn sumac is still a viable forage good. Just be sure to collect the horns after at least two days of hot, dry weather! Rain washes the acids off of the horns and makes them bitter rather than tart. And harvest soon - though the fruits last well into deep fall and sometimes winter, the flavor soon goes south!
To make sumac syrup is simple, I find a handy rule is to weigh the fruits and use a rough ratio of 1 cup water to 1 oz sumac. Make sure the fruits are clean and free of grit BUT DO NOT WASH THEM. You can dry them on a rack before you make a syrup, but I don't find it improves the flavor. I tend to use dried heads in bitters or grind them for spice, and make syrup from the freshly-harvested heads. In any event, it takes a good long while to properly dry them, at least a week or two on racks or in paper bags.
The amount of sugar you use is truly up to you - I tend to go with around a third or a quarter the amount of sugar (by the cup) as I use of water. Those with a sweet tooth might want to go to half as much, but I would recommend against using a 1:1 ratio like that used with most simple syrups. The full, natural, tart flavor of the sumac would be compromised.
In any case, prepare as you would any simple syrup, by heating the sugar and water and sumac fruits in a saucepan over low to medium heat. Once the sugar has dissolved, allow the mixture to sit until the syrup has cooled completely. I usually let this sit and cool overnight, if possible.
How intensely you want to strain this is up to you - I usually just pass it through a wire mesh strainer and squeeze the fruits, but you could use a filter or cheesecloth if you want a syrup completely free of plant material.
This syrup works great in all kinds of long drinks and punches, and as an alternative to simple syrup in cocktails. Bear in mind it's a bit less sugary than most syrups, so is best if it's not overwhelmed by too many other ingredients. The flavor has been compared to lemonade (the cold drink or syrup made from staghorn flowers is often called "sumac-ade"), but I find that it has a tart, fruity flavor all its' own that is nowhere near as citric as lemon or lime. Pairs very nicely with ginger ale, French-style fizzy lemonade, club soda and even coke.
Enjoy!
Yellow wood-sorrel (oxalis stricta) is an abundant lawn, garden and wood-side weed in our area. The leaves look a bit like clover at first and it is sometimes mistaken for that plant, but it has very small yellow flowers which prove to be very shy when the sun is hidden or absent. It has a bright, sour taste much like conventional French sorrel and works just as well in soups and salads. #sorrel #oxalis #oxalisstricta #nofilter #smgarden #gardening #weeds #woodsorrel #eattheweeds #forage #invasive #volunteerplants
Sugar plum liqueur with star anise, vietnamese cinnamon and clove. A little something for a winters eve...
Cantaloupe / Lemon Mint / Borage Shrub. #shrub #shrubdrink #shrubby #vinegar #vinegardrink #na #nonalcoholic #cantaloupe #nofilter #infusion #borage #mint #lemonmint #nabev
Nightshade! Fascinating for the historian or the botanist, beautiful to look at and definitely, definitely not your friend. Luckily for foragers three very distinct features stand out, and no other plant has all three. 1) Spade leaves usually with 2 small lobes at the base. 2) Oval berries that go from green to red. 3) Gorgeous recurved violet flowers. All three features visible in photo. #badforage #badtouch #nightshade #wildinedibles #donoteat #poison #donteat
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Yarrow. All parts useful. Pull the whole thing out. #yarrow #forage #wildmedicine #ancientmedicine #allparts #leafteas
Lucian Zabel, poster artwork for Sinalco, 1928. Berlin. © Kunstbibliothek der Staatlichen Museen zu Berlin, Preußischer Kulturbesitz, 📷 Jens Ziehe
Wineberry Basil Shrub! Wineberries, Basil leaves and flowering heads, cider vinegar to fill. Tomorrow, strain and add sugar and drink over ice with club soda or water added. Summer, baby! #wineberry #wildfruit #forage #basil #tonic #shrub #shrubdrink
Purple coneflower / echinacea. One of our favorite summer flowers and king of medicinals. All parts usable. #smgarden #wildmedicine #echinacea #purple coneflower #leafteas #root #summerforage #forage
Let there be wineberries! This delicious invasive bastard is truly the NJ state fruit. The season began in earnest this week. #forage #njforage #wineberry #wildfruit #wildedibles #smbitters
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Meanwhile, back at the farm... Our first bunches of beets mean our first homegrown beet kvass! #smgarden #ferments #beets #beetkvass #kvass #ukrainian #beeets
Right Now! Brayden at Cane & Table experimenting with @smbitters. El Presidente with S&M Lime Bitters. Refreshing, boozy, and delicious.
