Register    Reset Password

Foraging

Submitted by: runningtrails on January 2, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Foraging

//

This year I began to forage over our property and the adjoining county forest. I am amazed at what I found growing here! We have been blessed with so much that we can use, right here at home, overlooked by most of society!

The medicinal herbs that grow here …

Difficulty:

Ingredients

Directions

p51


This year I began to forage over our property and the adjoining county forest. I am amazed at what I found growing here! We have been blessed with so much that we can use, right here at home, overlooked by most of society!

The medicinal herbs that grow here are astounding and are just growing wild in the fields! No one uses them, no one harvests them, many don’t even realize what they are or how useful and effective they can be. I was one of these people until recently.

Now I look at everything with new eyes. I research every plant I find growing here if I have the time. The medicinal uses of goldenrod alone have been a bit of a shock. We are over run with it and I truly thought it useless, until recently. Now I have armloads of it hanging to dry for winter tea.

p31

There are fruits growing wild here that I have used and will use to make wine, such as the wild grapes, wild red and black raspberries, wild blackberries, choke cherries, and more.

p7

There is a large colony of mushrooms here, shaggy manes, that are ranked very high on the list by professional cooks for their flavour. I am expecting these to make their yearly appearance any time now. I have the grass and weeds cut down to the ground in the area where they grow. I intend to cook and freeze them this year. I am also going to attempt to spread them to other areas, more accessible, on the property. They like disturbed ground and I have just the spot waiting for them.

p21

Also, I believe I have found a few large colonies of ostrich ferns nearby! I know they are not cinnamon ferns, which also grow here. I will do some research to make sure, but if they are truly ostrich ferns, we will have plenty of fiddleheads in the spring!


There are cattails growing in the ditch and I know that their roots are very good baked, as a starch, although I think we will skip that one in favour of potatoes and rice or pasta, for now. They will still be there, if we should ever need them.

Foraging has become and important part of my family food resource. One of my favourite sites for foraging information is Forager’s Harvest.

Below is an excerpt from their post on milkweed. I had no idea that milkweed was even edible! I am going to try them next spring, especially using the silks like cheese!

“Milkweed season begins in late spring, just about the time that leaves are coming out on the oak trees, when the shoots come up near the dead stalks of last year’s plants. These resemble asparagus spears but have tiny leaves, in opposing pairs, pressed up flat against the stem. Until they are about eight inches tall, milkweed shoots make a delicious boiled vegetable. Their texture and flavor suggests a cross between green beans and asparagus, but it is distinct from either. As the plant grows taller, the bottom of the shoot becomes tough. Until it attains a height of about two feet, however, you can break off the top few inches (remove any large leaves) and use this portion like the shoot.

p8

Milkweed flower buds first appear in early summer and can be harvested for about seven weeks. They look like miniature heads of broccoli but have roughly the same flavor as the shoots. These flower buds are wonderful in stir-fry, soup, rice, casseroles, and many other dishes. Just make sure to wash the bugs out.

In late summer milkweed plants produce the familiar pointed, okra-like seedpods which are popular in dried flower arrangements. These range from three to five inches long when mature – but for eating you want the immature pods. Select those that are no more than two thirds of their full size. It takes a little experience to learn the knack of how to tell if the pods are still immature, so as a beginner you might want to stick to using pods less than 1 ¾ inches in length to be safe. If the pods are immature the silk and seeds inside will be soft and white without any hint of browning. It is good to occasionally use this test to verify that you are only choosing immature pods. If the pods are mature they will be tough and bitter. Milkweed pods are delicious in stew or just served as a boiled vegetable, perhaps with cheese or mixed with other veggies.

Silk refers to the immature milkweed floss, before it has become fibrous and cottony. This is perhaps the most unique food product that comes from the milkweed plant. When you consume the pod, you are eating the silk with it. At our house, we eat the smallest pods whole, but we pull the silk out of the larger (but still immature) pods. Open up the pod along the faint line that runs down the side, and the silk wad will pop out easily. If you pinch the silk hard, your thumbnail should go right through it, and you should be able to pull the wad of silk in half. The silk should be juicy; any toughness or dryness is an indicator that the pod is over mature. With time, you will be able to tell at a glance which pods are mature and which are not.

Milkweed silk is both delicious and amazing. It is slightly sweet with no overpowering flavor of any kind. Boil a large handful of these silk wads with a pot of rice or cous cous and the finished product will look like it contains melted mozzarella. The silk holds everything together, so it’s great in casseroles as well. It looks and acts so much like cheese, and tastes similar enough too, that people assume that it is cheese until I tell them otherwise. I have not yet run out of new ways to use milkweed silk in the kitchen – but I keep running out of the silk that I can for the winter!

With all of these uses, it is amazing that milkweed has not become a popular vegetable. The variety of products that it provides ensures a long season of harvest. It is easy to grow (or find) and a small patch can provide a substantial yield. Most importantly, milkweed is delicious. Unlike many foods that were widely eaten by Native Americans, European immigrants did not adopt milkweed into their household economy. We should correct that mistake.

You will find that some books on wild foods recommend boiling milkweed in multiple changes of water to eliminate the “bitterness.” This is not necessary for common milkweed Asclepias syriaca (which is the subject of this article, and the milkweed that most people are familiar with.) Common milkweed is not bitter. “

p1

I know we could survive here, on our own, self sufficient, in a disaster or if society fails, and that is a comfort. We have emergency access to our well, and water is plentiful. We have our own source of firewood and a wood stove. There is meat here aplenty with deer, geese and ducks visiting us regularly and turkeys occasionally (even squirrel and raccoon, me being from Tennessee and all! LOL! maybe not…), medicine growing in the fields, room to grow our own food and plenty of wild food to harvest! We have a stone cold cellar and a natural freezer, just outside the door in the wintertime.

I don’t know that anything will happen here anytime soon and I don’t mean to sound like a doomsday prophet, I’m just saying…

We have been truly blessed!

Could you survive after a disaster or the fall of society?

(You know you have let go of material possessions when the thought of being self sufficient in a disaster is exciting. Is that a good thing? Hmmmmmm…don’t know…perhaps not.)

p41

Sheryl – Runningtrails blogs at Providence Acres Farm.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

7 comments | RSS feed for comments of this post

  1. 1-2
    7:37
    am

    For many reasons (mainly the one you mention at the post’s end) this subject is a favorite of mine. Thank you so much for writing this!

  2. 1-2
    8:08
    am

    I never knew milkweed was edible. I have a huge patch growing near my mailbox. I like attracting Monarch butterflies so I always allow it to grow. I guess the butterflies will have to share this Spring.

    Excellent post. I look forward to more.

  3. 1-2
    10:15
    am

    Euell Gibbons would be proud!

  4. 1-2
    11:30
    am

    Thanks for your good thoughts. What you say about access to water is so important. Besides our regular well, we have a dug well and a cistern on our place, just in case.

  5. 1-2
    11:59
    am

    I first got interested in foraging for wild foods as a teenager, when Euell Gibbons gave a lecture at my college. I started learning about edible wild plants simply as part of a general interest in natural science, but a few years later it helped me to survive an economic downturn. I no longer do much foraging, but I like the sense of confidence it gives me to know which plants I could live on if need be.

    I am planning on a bit of foraging today, though. We have wild mustard coming up in our yard, and I thought I’d fix some for supper.

    We have a number of edible weeds even in our small suburban yard: dandelion (of course), nettles, chickweed, naturalized New Zealand spinach, goosefoot, purslane, nopales, lambsquarters. Since we don’t use pesticides in our yard, I figure that in a disaster we could rustle up a pot of weed soup.

  6. 1-2
    2:11
    pm

    Weed soup, loL! That’s cute. That’s what we’ll be eating too!

    Our yard is covered with a foot of snow now ;-(

  7. 1-2
    6:16
    pm

    Wow! I’m astounded to find out about milkweed. I too grow it for the butterflies, but since I was little, I was always told it was poisonous! Who knew? Thank you for posting this! So interesting!

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!