Tag: wild

Eat | Drink | Cheap Episode 25 – Backyard Buffet Spring Edition

Shawn 2 Comments

Bring your boots! Along rivers and hiking trails are growing a bounty of bright green, powerfully flavoured wild edibles that you can harvest at no cost. Shawn and Simon point out some of their favourites. 

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Miners Lettuce: https://www.eatdrinkbreathe.com/spring-beauty/ 

Purple Deadnettle: https://www.growforagecookferment.com/foraging-purple-dead-nettle/

Salmonberry Shoots: http://wildfoodsandmedicines.com/salmonberry-and-thimbleberry-sprouts/

Yarrow: https://www.almanac.com/plant/yarrow

Angel Wing Mushrooms: https://www.mushroom-appreciation.com/angel-wings-identification.html

Blackberry Leaves: https://www.eatdrinkbreathe.com/space-invaders-a-word-on-himalayan-blackberries/

Dandylions: https://www.eatdrinkbreathe.com/pulling-lions-teeth-2/

Plants of Coastal British Comlumbia by Jim Pojar: https://www.amazon.ca/Plants-Coastal-British-Columbia-Washington/dp/1772130095

All That The Rains Promise And More by David Arora: https://www.amazon.ca/All-That-Rain-Promises-More/dp/0898153883

Some Useful Wild Plants by Dan Jason: https://www.amazon.ca/Some-Useful-Wild-Plants-Foraging/dp/1550177915

Deerholme Foraging Book by Bill Jones: https://www.amazon.ca/Deerholme-Foraging-Book-Recipes-Northwest/dp/1771510455

Plantnet App: https://plantnet.org/en/

Point of No Return by Malcom Stratchon: https://malcolmstrachan.bandcamp.com/album/point-of-no-return

 Eat | Drink | Cheap Episode 05 – Nettles

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Our heroes go on an adventure for spring’s first forgeable meal: Nettles! learn how to avoid getting stung and how to prepare this robust wild weed for dinner. Also, why is tofuky?

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Guide To Foraging Stinging Nettles: https://www.eatdrinkbreathe.com/stinging-nettles/

NW Primate on Youtube: https://www.youtube.com/channel/UCzmTSIV94RNueSzZX20gmPQ

Nettle Pesto: https://www.eatdrinkbreathe.com/nettle-pesto/

Hank Shaw’s Nettle and Fish Soup:  https://honest-food.net/nettle-soup/

Pineapple in Lime Jello: http://www.americantable.org/2013/06/retro-recipe-dole-pineapple-jell-o-in-a-can-1955/ 

The Supersizers Eat on BBC: https://www.bbc.co.uk/programmes/b00lbttj/episodes/guide 

Feathers by Egle Eyed Tiger: https://eagleeyedtiger.bandcamp.com/album/feathers-2 

Books On Foraging: https://www.eatdrinkbreathe.com/best-westcoast-foraging-guides/

Canning Cabbage Part 2 – Sauerkraut

Shawn 1 Comment

A full three quarters of a mightily dense cabbage head remains in the fridge so my Mason jar odyssey continues. First came the Korean kimchee, then the Mexican curtido and now I’m going to finish off this great green beast by hacking it up, salting and fermenting it as a classic Northern European sauerkraut.

Now what we in America refer to with the blanket term of “sauerkraut” actually is part of a great Germanic-Scandanavian tradition of fermenting vegetables to keep during hard times thought to have originated in the Eurasian Steppes and spread by marauding tribes such as the Huns, Tartars and Mongols. Nowadays the name is synonymous with Germany, its culture and culinary traditions. Read More

The Cascadian Smash Cocktail

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It didn’t take long for summer to pack it up. It went from T-Shirts to raincoats practically overnight, the temperature dipped into the long pants zone and no-one is still wearing flip flops in all this muck. *sigh*It’s time for me to stay inside and organize all the late summer fruit ‘n veg harvested from our garden and out in the wild.

The latest bit of foraging I did yielded three large mason jars full of Oregon Grape Syrup, which retains much of the wild berry’s natural sourness tempered with just a hint of cane sugar. It’s very similar in taste to a Blackberry-Balsamic Shrub which is a type of fruit and vinegar syrup or cordial used to give cocktails a sexy sweet ‘n sour kick. Read More

Oregon Grape

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Nothing makes an amateur forager feel more like a rock star than passing some scrumpy-looking bush in the neighbour’s yard and telling your friends, “See that there… You can eat that.” And you probably have a friend or two who’s down to try anything and immediately pops whatever berry you just pointed out into their mouth.

“Bleeeeaagggh! Why would anyone want to eat this!?” comes the response, followed by the look of betrayal. “This tastes nothing like a ripe blackberry. It’s sour! Why did I listen to you? You’re not a rock star! What if this is poison?” It is a scene we foragers know all too well… I’ve had it happen a couple of times to me and still recall the sting of recrimination and weird looks. *laughs*and it always seems to be thanks to Oregon grape.

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