Apple Molasses (Cider Syrup) (via Forager Chef)
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Apple Molasses (Cider Syrup) (via Forager Chef)

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Chickweed is an incredible, edible green chefs pay a lot of money for, it's also a common weed you might have in your lawn.
I have Fall chickweed coming in now when other greens, other than dandelion, are long gone.
Quelites guisadas: a thick stew of wild greens with onion, garlic, tomato and jalapenos. The tortillas can be a vehicle, or they can be layered with cheese, toasted and garnished with your favorite fixings to make tacos de quelites.
fyi this is the aveluk thing i’m thinking of trying. i don’t know if there’s any real advantage over a dehydrator, but braiding dock leaves seems interesting
Linden Chocolate
Last year my friend Ashlyn turned me onto an 18th century method a French chemist used to make a sort of chocolate "substitute" from linden seeds.
The seeds are roasted and mixed with a sweetener and fat. I used sugar and butter, and the resulting paste isn't chocolate, but is its own thing entirely.
I've been using it to flavor desserts, and it has a peanut buttery taste like roasted Kentucky coffee beans with note of mocha.
Using the flowers is mentioned in some methods too, and some have mentioned fermenting the seeds like chocolate to bring out different flavors.

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did not know all persicarias are edible!
In the latest #WildFishandGame podcast episode, Justin and Kory chat with Alan Bergo, the Forager Chef (@foragerchef). They discuss his new book about edible plants, mushroom vans, cooking venison trotters, mushroom resources, foraging tips, nose to tail cooking, how you can avoid coming home empty handed, and so much more! Check it out at the link in bio! #harvestingnature #findyourwilderness #foragerchef #foraging #wildforaging https://www.instagram.com/p/CTkiggEpKS4/?utm_medium=tumblr