Blackberry, Honey and Yogurt Pops
To make these at home, look for ice pop molds with narrow openings for inserting the sticks. Makes 10 pops.
2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups) 1 cup plain nonfat yogurt
5 teaspoons honey
4 teaspoons fresh lemon juice
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
We've found the kids love these. It works with a combination of blackberries and strawberries too.
Blueberry Pie on a Cloud
Building & Planning
Bake your favorite 9 inch one crust pastry shell.
1 cup sugar
2 Tbsp cornstarch
2/3 cup cold water
1/2 cup blueberries
1 1/2 cup blueberries
1 Tbsp butter
1 Tbsp lemon juice
1 tsp grated lemon rind
1 cup heavy whipping cream
In medium pot, stir together sugar, cornstarch, water, 1/2 cup blueberries, butter, lemon juice, and lemon zest. Cook until thick. Fold in 1 1/2 cup fresh blueberries and let mixture cool.
Whip 1 cup whipping cream and 2 tablespoons sugar until whipped cream is light and fluffy (making approximately 2 cups).
Spread whipped cream on the bottom of the pie shell. When ready to serve, carefully spoon the blueberries over the whipped cream - leaving the cream uncovered around the edge.
Easy Fiddlehead Stir Fry
Ingredients: 24 freshly picked fiddlehead ferns
mushrooms (fresh or dried) onion
1 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter
Directions: Remove the dry, papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
Melt butter in a large skillet over medium heat. Add fiddleheads, onions and mushrooms, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
Blue Elderberry Syrup
Ingredients: 2/3 cup of dried elderberries
3 1/2 cup of water
2 Tbsp fresh/dried ginger root
1 tsp cinnamon powder
1/2 tsp whole cloves
1 cup raw honey Directions: Pour water into saucepan and add elderberries, ginger, cinnamon and cloves. Bring to boil, cover and reduce to a simmer for about 45 minutes to 1 hour or until the liquid had reduced to almost half. Then remove from heat and let cool to warm. Pour through a strainer into a large bowl. smash elderberry mash a bit to get all the juice. Then discard elderberry mash. Let liquid cool to lukewarm then add 1 cup of honey and stir in. Pour the syrup into a pints mason jars or your favorite glass bottle. Store in fridge (good for several months) and use on your favorite foods.
Building & Planning
Photo of my family after a successful day of hunting for Chanterelle Mushrooms.
Chanterelles and bonus antler found
Old Fashioned Blackberry Pie
Pastry for double crust pie
6 c. fresh blackberries
2 tsp. lemon juice
1 to 1 1/2 c. sugar
1/2 c. flour
2 tbsp. butter
1 egg yolk
1/2 tsp. water
Line a 9 inch pie plate with pastry. Preheat oven to 400 degrees.
In large bowl, combine blackberries and lemon juice; toss. In small bowl combine sugar and flour, sprinkle over blackberries and toss until well coated. Spoon into pastry-lined pie plate. Dot with butter. Top with remaining pastry. Cut slits in top.
In small bowl, combine egg yolk and water. Brush evenly over top of pie. Bake about 1 hour or until juice bubbles through slits near the center. If edge gets too brown, cover with foil. Cool
Oregon Grape Jelly
Health and Human Services
Select firm ripe Oregon grapes. Wash, leaving on stems. Place in large preserving kettle, covering with water. Boil 10 minutes, then mash and boil 5 minutes longer. Drain through jelly bag. Measure juice into large preserving kettle and boil 10 minutes. Add ¾ as much sugar as juice (ie. 4 cups juice would need 3 cups sugar). Stir until sugar is dissolved. Boil rapidly until it sheets from a spoon. Remove from heat, skim at once, and pour into hot, sterilized jars. Leave ¼" headspace. Adjust lids and process 5 minutes in a boiling water canner. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.
Source: OSU Extension Service
Serving Suggestion: Crusty Bread like a baguette and a savory cheese like an aged Irish Cheddar
While many people think of the dandelion as weeds, they are full of vitamins A, B, C, and D, and minerals such as iron, potassium, and zinc. Dandelion leaves can be used to add flavor to salads, sandwiches, and teas. The flowers can be used to make wines.
[Timeline for this recipe: Prep, 1 hour; Cook, 10 minutes; Wait 21 days]
1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.25 ounce) package active dry yeast
8 cups white sugar
1 orange, sliced
1 lemon slice
Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the residue, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.
Pick dandelions leaves before the dandelion blooms for better taste. Dandelion leaves can be served cooked or in salad.
1 Tbs finely chopped garlic
1 Tbs lemon juice
Salt to taste (we use just a little)
Sugar to taste (we use just a little)
¼ cup olive oil
8 cups dandelion greens torn in smaller pieces
Bacon bits (optional, but really adds to the salad)
Directions:Combine garlic, lemon juice, salt and sugar. Drizzle in oil; whisk.
Place dandelion greens in a salad bowl. Drizzle dressing over greens. Toss and serve immediately
Garlic Mustard Pesto Ravioli
Ravioli: Saute shallots and garlic in 2 Tbl butter until tender. Add spinach and garlic mustard greens & wilt. Season with salt and pepper. Remove from pan and cool slightly. Squeeze excess liquid from green and chop. Combine all ingredients and season to taste. Cut pasta sheets to desired size. Eggwash pasta and fill with garlic mustard and spinach mixture.
- 1 cup garlic mustard
- 1/2 cup basil
- 3 cloves garlic
- 2 oz. toasted pinenuts
- 4 oz. olive oil
- juice of 1 lemon In food processor combine all ingredients except olive oil. Puree and add olive oil with processor running. Toss cooked raviolis with pesto
Purslane Pork Mole
Collect purslane in their entirety, wash thoroughly and remove root stem.
Cook pork meat in a pot with small amount of water.
In a container, soak 3-4 California dried Chilies. Once softened, remove chilies and place in a blender. Add cumin, garlic, tomatillo and spoon of flour. Add some of the broth from the pork you cooked. If you have none, add water.
Strain blended mixture into the cooked meat and boil. Add salt as needed.
Rose Hip Tips and Tea
Building and Planning
Cut rose hips from bush and remove seeds. Dry quickly in a slightly warm oven. Add to cereal, fruit, or pulverize for tea. Rose Hip Tea
2 teaspoons pulverized rose hips
3 cups boiling water
Make in a teapot - steep for 3 minutes.
Spice-Crusted Steak with Wild Mushrooms
Building & Planning
1 pound boneless sirloin steak or venison that is about 1/2 inch thick
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
2 tsp olive oil
1 small onion, thinly sliced
1 pound chanterelle or other wild mushrooms, sliced
2 tsp chopped fresh rosemary
1/4 cup dry white wine
1) Sprinkle steak with 1/4 tsp of salt, 1/4 tsp of pepper, coriander, and cumin. Heat 1 teaspoon of oil in large heavy skillet over medium-high heat. add beef or venison. Cook until thermometer reads 145 degrees (about 4 minutes on each side). Transfer to plate.
2) Heat remaining 1 teaspoon oil in large skillet over medium high heat. Add onion and cook, stirring until softened, about 5 minutes. Add mushrooms and rosemary; cook stirring until mushrooms are browned (about 4 - 5 mins). Add wine and remaining 1/4 tsp salt and 1/4 tsp pepper and continue cooking until mushrooms are tender (about 2 mins longer). Cut steak into 12 thin slices and serve with mushrooms.
Perfect dish for serving with roasted asparagus.
Lightly spray asparagus with olive oil. Arrange in a single layer on baking sheet and bake at 400 degrees for 15 mins.
First time hunting these beauties in 2015. Great exercise too.
Building & Planning